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Chicken Katsu Curry
Crisp panko-crusted chicken cutlets over rice with a mild, sweet Japanese curry sauce.
Ingredients
| Volume | Grams |
|---|---|
| Curry | |
| 1 tbsp vegetable oil | 12.4 g |
| 1 large onion, sliced | — |
| 2 carrots, cut into chunks | — |
| 2 medium potatoes, cut into chunks | — |
| 3 1/2 cups water | 794 g |
| 3 1/2 oz Japanese curry roux, about half a box | 99 g |
| 1 tbsp honey, or grated apple, optional | 21 g |
| Katsu | |
| 2 boneless chicken breasts, halved horizontally and pounded thin | — |
| 1/2 tsp table salt | 3 g |
| 1/2 cup all-purpose flour | 60 g |
| 2 large eggs, beaten | 100 g |
| 2 cups panko breadcrumbs | — |
| 1 cup vegetable oil, for shallow-frying | 198 g |
| To serve | |
| 4 cups cooked short-grain rice, hot | — |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oil in a saucepan and cook the onion until golden, about 8 minutes. Add the carrots, potatoes and water, bring to a boil, and simmer 15 minutes until tender.
- Turn off the heat, break in the curry roux, and stir until dissolved. Simmer gently 5 minutes, stirring, until thick. Stir in the honey.
- Season the chicken with salt. Dredge in flour, dip in egg, and press firmly into the panko.
- Heat 1/2 inch of oil in a skillet to about 340 °F. Fry the cutlets 3–4 minutes per side, until deep golden and cooked through (165 °F). Drain on a rack.
- Slice the katsu and serve over rice with the curry ladled alongside.
Tips
- Curry roux brands vary in heat; pick mild, medium or hot.
- The curry tastes even better the next day.
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