katsu curry recipe using katsu paste Katsu curry recipe

Craving something comforting and flavorful tonight? Let’s talk Katsu Curry. This Japanese favorite is a symphony of crispy, golden-brown cutlets smothered in a rich, savory curry sauce. It’s the perfect combination of textures and tastes that will leave you feeling completely satisfied.

Katsu Curry Recipe

Here’s a simple yet incredibly delicious Katsu Curry recipe you can easily make at home. Get ready to enjoy a taste of Japan in your own kitchen!

Ingredients:

For the Chicken Katsu:

• 2 boneless, skinless chicken breasts, about 6 ounces each
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 1 cup panko breadcrumbs
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil, for frying

For the Curry Sauce:

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 4 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon honey or sugar
• 2 tablespoons curry powder (Japanese curry roux blocks are also great!)
• 1 teaspoon Worcestershire sauce (optional)
• Cooked rice, for serving
• Pickled ginger (optional), for serving

Instructions:

Preparing the Chicken Katsu:

1. Pound the chicken breasts to an even thickness of about 1/2 inch. This ensures they cook evenly.
2. In a shallow dish, combine the flour, salt, and pepper.
3. In a separate shallow dish, place the beaten egg.
4. In a third shallow dish, place the panko breadcrumbs.
5. Dredge each chicken breast in the flour mixture, shaking off any excess.
6. Dip the floured chicken into the beaten egg, ensuring it’s fully coated.
7. Finally, coat the chicken with the panko breadcrumbs, pressing gently to adhere.

Frying the Chicken Katsu:

1. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a small piece of breadcrumbs sizzles gently when dropped in.
2. Carefully place the breaded chicken breasts in the hot oil, being careful not to overcrowd the pan.
3. Fry for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
4. Remove the chicken from the skillet and place it on a wire rack lined with paper towels to drain excess oil.

Making the Curry Sauce:

1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the chopped carrots and potatoes and cook for another 5 minutes, stirring occasionally.
4. Add the minced garlic and grated ginger and cook for 1 minute more, until fragrant.
5. Pour in the chicken broth, soy sauce, and honey or sugar. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the vegetables are tender.
6. If using curry powder, mix it with a little bit of cold water to create a slurry. Add the slurry (or the Japanese curry roux blocks if you’re using them) to the pot and stir until completely dissolved and the sauce has thickened.
7. Add the Worcestershire sauce (if using) and stir well.
8. Taste and adjust seasonings as needed.

Serving:

1. Slice the fried chicken katsu into strips.
2. Serve the katsu over a bed of cooked rice, and generously ladle the curry sauce over the top.
3. Garnish with pickled ginger (optional) and enjoy!

This Katsu Curry is a fantastic dish that’s sure to become a staple in your recipe repertoire. Don’t be afraid to experiment with different vegetables or curry blends to customize it to your liking. Happy cooking!

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