Katsu Curry
Create Crispy, Flavorful Katsu Curry!
Get ready to cook up a comforting plate of Japanese Katsu Curry that’s both crispy and rich with flavor. I’ll show you how to prepare perfectly breaded, golden katsu, paired with a savory curry sauce that’s warm, hearty, and absolutely satisfying.
Ingredients Needed (Servings 4)
For The Curry Sauce:
- ½ a packet of 230 grams of House Vermont Curry (medium hot)
- 1 tablespoon of vegetable oil
- 800ml of Water
- 400 grams of white or yellow onion - sliced into 1cm wide pieces
- 100 grams of carrots - sliced to 7mm / ¼ inch thick pieces
- 250 grams russet or yukon gold potato - cut to 1.5cm / ⅝ inch cubes
For The Chicken Katsu:
- 4 Chicken Cutlets cut into 2.5cm / 1” wide strips
- Salt and Pepper
- vegetable oil
- 2 tablespoons all purpose flour
- 1⅓ cups Panko breadcrumbs
- 1 egg
For Serving:
- 4 cups of steamed short grain Japanese rice
- 4 tablespoons of fukujinzuke (optional)
Instructions
For The Curry Sauce:
- Heat oil in a pot over medium-high heat.
- Sauté onion until translucent and edges slightly charred.
- Stir in potatoes and carrots, cooking until they begin to soften.
- Add water, bring to a boil, then reduce to medium-low.Simmer for 7 minutes until vegetables are nearly tender.
- Break curry roux into blocks, add to the pot, and stir gently to blend.
- Reduce heat to low, cover, and cook for 10 minutes, stirring occasionally to prevent sticking.
- Check sauce consistency—it should resemble béchamel. Adjust with water if too thick, or cook uncovered if too thin.
- Turn off the heat.
For The Chicken:
- Slice the chicken: Cut the chicken cutlets into 2.5 cm (1 inch) wide strips. Season both sides with salt and pepper.
- Prepare for coating: In separate shallow dishes, place the flour, beaten egg, and Panko breadcrumbs.
- Coat the chicken:
- Dip each chicken strip into the flour, coating evenly, and shake off any excess.
- Next, dip the floured chicken into the beaten egg, ensuring it's fully covered.
- Finally, press the egg-coated chicken into the Panko breadcrumbs, making sure the breadcrumbs adhere well on all sides.
- Heat the oil: Preheat your oven to 200°C (390°F). Meanwhile, heat vegetable oil in a large skillet over medium-high heat until it shimmers.
- Fry the chicken: Fry the breaded chicken strips in the hot oil, cooking for about 3-4 minutes on each side, until they are golden brown and crispy.
- Bake the chicken: Transfer the fried chicken strips to a baking tray. Bake in the preheated oven for 5-10 minutes to ensure they are fully cooked through and crispy.
- Serve: Remove from the oven and let them rest briefly before serving with the curry.
For Serving:
- Place a cup of hot rice on one side of the plate. Lean the chicken cutlet pieces against the rice, leaving space for the curry.
- Pour the curry beside the chicken, add fukujinzuke on the side, and serve immediately.