How To Make Chicken Katsu Curry

Ingredients

• 1.5 lb Chicken Breast (trimmed, cut into 2 portions then butterflied and pounded to 1/2‑inch thickness)
• 1 tsp Salt (for seasoning chicken and onions)
• 1/2 tsp White Pepper (freshly ground)
• 1/2 cup Potato Starch (for first dredge, gives extra crispness)
• 2 large Egg (beaten, for second dredge)
• 1 cup Japanese Panko Breadcrumbs (light, airy coating)
• 2 cup Vegetable Oil (for shallow frying, medium‑high heat)
• 1 large Onion (cut into half‑moon slices for jammy onions)
• 6 pieces Garlic Clove (4 for stock, 2 for curry, smashed then minced)
• 3 tbsp Fresh Ginger (grated; 1 tbsp for stock, 2 tbsp for curry)
• 4 medium Carrot (2 for stock scraps, 2 for curry, peeled and cut into even chunks)
• 1 large Fuji Apple (peeled and grated, keep juice)
• 1 large Potato (peeled, cut into even chunks)
• 2 tbsp Japanese Curry Powder (for the sauce and later for the roux)
• 1 tsp Ground Coriander
• 1 tsp Ground Cumin
• 1/2 tsp Turmeric
• 1 tsp Dried Fenugreek Leaves (Kasuri Methi) (crushed)
• 1 Bay Leaf
• 2 tbsp Unsalted Butter (for the blonde roux)
• 2 tbsp All-Purpose Flour (for roux)
• 1 tbsp Worcestershire Sauce
• 1 tbsp Soy Sauce
• 1 tbsp Tomato Ketchup
• 1 tsp Honey
• 5 g Dark Chocolate (one small square, roughly 70% cacao)
• 2 cup Short‑Grain Japanese Rice (uncooked; rinse thoroughly)
• 1 small piece Kombu (Japanese Seaweed) (add to rice cooking water for umami)
• 1 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Make Elevated Stock

   Smash 4 garlic cloves, finely chop 1 tbsp fresh ginger, gather onion skins and carrot scraps. Place in a pot, cover with 4 cups store‑bought chicken stock, bring to a rapid boil, then reduce to a simmer while you prep the rest.

   Time: PT15M

2. Jammy Onions

   Heat 2 tbsp oil in a high‑sided pot over medium‑low. Add the sliced onion, sprinkle with 1 tsp salt, and cook, stirring occasionally, adding a splash of water if needed, until the onions are soft, golden, and jammy (about 30 minutes).

   Time: PT30M

3. Strain Stock

   When the curry is ready to be built, carefully pour the simmering stock through a fine mesh sieve into a clean container, discarding solids. Set aside.

   Time: PT5M

4. Prep Vegetables & Apple

   Peel and grate the Fuji apple, reserving the juice. Grate 2 tbsp fresh ginger and mince 2 garlic cloves. Peel the potato and cut into even chunks. Peel carrots, halve them, then cut into pieces similar in size to the potato.

   Time: PT10M

5. Build Curry Base

   In the pot with the jammy onions, add a minute of garlic‑ginger paste (the minced garlic and grated ginger). Then stir in the grated apple, potato chunks, carrot pieces, and the bay leaf.

   Time: PT2M

6. Bloom Spices

   Add 2 tbsp Japanese curry powder, 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp turmeric, and 1 tsp crushed fenugreek leaves. Stir continuously for about 30 seconds until fragrant.

   Time: PT1M

7. Simmer Curry

   Pour the strained elevated stock into the pot, scraping the bottom. Bring to a gentle boil, then reduce to a simmer for 25 minutes, allowing the vegetables to soften and the flavors to meld.

   Time: PT25M

8. Cook Rice

   Rinse 2 cups short‑grain Japanese rice using the fingertip swirl method until water runs clear. Cook in a rice cooker or pot with 2 1/4 cups water, adding the small kombu piece for extra umami. Let sit covered for 10 minutes after cooking.

   Time: PT20M

9. Blend Curry

   Remove the bay leaf. Set aside a few potato and carrot chunks for garnish. Using an immersion blender, blend the curry until smooth and silky (about 2 minutes).

   Time: PT2M

10. Make Blonde Roux

    In a separate small saucepan over medium heat, melt 2 tbsp butter, whisk in 2 tbsp flour. Cook, stirring, until the mixture turns a light golden color and smells nutty (about 3 minutes).

    Time: PT3M

11. Finish Curry

    Add 1 tbsp Japanese curry powder to the roux, bloom for 30 seconds. Gradually whisk the roux into the blended curry base. Continue whisking until the sauce thickens (1‑2 minutes). Stir in 1 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tbsp ketchup, 1 tsp honey, and the 5 g dark chocolate until fully melted. Simmer gently for 10 minutes until glossy.

    Time: PT10M

12. Prepare Chicken Katsu

    Butterfly each chicken breast, then cut in half to make two thin pieces. Place each piece in a zip‑lock bag and pound with a meat tenderizer or small pot until about 1/2‑inch thick.

    Time: PT5M

13. Season & Bread Chicken

    Season both sides of each chicken piece with salt and white pepper. Dredge in potato starch, shaking off excess, dip in beaten egg, then coat with panko breadcrumbs. Place breaded pieces on a wire rack and let rest 15 minutes.

    Time: PT15M

14. Fry Chicken Katsu

    Heat vegetable oil in the skillet to about 350°F (175°C). Gently lay the chicken pieces in the oil, flipping every 30 seconds to ensure even browning. Fry for 7‑8 minutes total, until golden brown and internal temperature reaches 165°F (74°C). Immediately season with a pinch of salt.

    Time: PT8M

    Temperature: 350°F

15. Plate

    Place a mound of rice on one side of each plate, shape slightly to create a wall. Spoon the glossy curry over the rice, then lay a chicken katsu slice on top. Garnish with the reserved potato and carrot chunks and a sprinkle of chopped parsley.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

80 g

Fat

20 g

Fiber

5 g