katsu curry recipe with katsu paste katsu curry recipe

Katsu Curry, a comforting and flavorful dish, is a popular Japanese-inspired meal that’s surprisingly easy to make at home. This recipe combines crispy, golden-brown breaded cutlets with a rich and aromatic curry sauce, served over a bed of fluffy rice. Get ready to experience a symphony of textures and tastes that will tantalize your taste buds!

Katsu Curry Recipe

Here’s a step-by-step guide to creating this delightful dish:

Ingredients:

For the Katsu (Cutlets):

• 4 boneless, skinless chicken breasts or pork cutlets (about 4-6 ounces each)
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• Vegetable oil, for frying

For the Curry Sauce:

• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 medium carrot, peeled and chopped
• 1 medium potato, peeled and chopped
• 4 cups chicken broth or vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon honey or maple syrup
• 1-2 tablespoons curry powder (adjust to taste)
• 1 bay leaf
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
• Cooked rice, for serving
• Optional toppings: sliced green onions, pickled ginger (beni shoga)

Instructions:

Making the Katsu (Cutlets):

1. Prepare the chicken or pork: If using chicken breasts, pound them to an even thickness of about 1/2 inch. If using pork cutlets, lightly tenderize them with a meat mallet. Season the meat with salt and pepper.
2. Set up the breading station: Place the flour in a shallow dish, the beaten eggs in another shallow dish, and the panko breadcrumbs in a third shallow dish.
3. Bread the cutlets: Dredge each cutlet in the flour, ensuring it’s fully coated. Dip it into the beaten eggs, allowing the excess to drip off. Finally, coat the cutlet thoroughly with the panko breadcrumbs, pressing gently to adhere.
4. Fry the katsu: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Carefully place the breaded cutlets in the hot oil, being careful not to overcrowd the pan.
5. Cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the cutlets from the skillet and place them on a wire rack lined with paper towels to drain excess oil.

Making the Curry Sauce:

1. Sauté the aromatics: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
2. Add the vegetables: Add the chopped carrot and potato to the pot and cook for 5-7 minutes, stirring occasionally, until slightly softened.
3. Add the broth and seasonings: Pour in the chicken or vegetable broth, soy sauce, Worcestershire sauce, and honey (or maple syrup). Stir in the curry powder and add the bay leaf. Bring the mixture to a simmer.
4. Simmer and thicken: Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the vegetables are tender.
5. Thicken the sauce: In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the simmering curry sauce and stir continuously until the sauce thickens to your desired consistency. This should only take a minute or two.
6. Remove the bay leaf. Taste the curry sauce and adjust the seasonings as needed. You may want to add more curry powder for a stronger flavor or a pinch of salt to balance the flavors.

Assembly:

1. Cook the rice according to package instructions.
2. Slice the katsu into strips.
3. Serve the katsu over a bed of hot rice and ladle the curry sauce generously over the top.
4. Garnish with sliced green onions and pickled ginger (beni shoga), if desired.
5. Enjoy your homemade Katsu Curry!

This Katsu Curry recipe is easily customizable. Feel free to add other vegetables to the curry sauce, such as mushrooms, bell peppers, or eggplant. You can also adjust the amount of curry powder to control the spiciness level. Experiment and find your perfect Katsu Curry combination!

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