katsu curry recipe with peanut butter Katsu curry recipe

Craving a comforting and flavorful dish that’s both satisfying and exciting? Look no further than Katsu Curry! This Japanese favorite combines crispy, golden-brown breaded cutlets with a rich, aromatic curry sauce. It’s the perfect weeknight meal that’s sure to become a new family staple.

Katsu Curry Recipe

This Katsu Curry recipe is easy to follow and adaptable to your taste preferences. Feel free to adjust the spice level and add your favorite vegetables. Let’s get cooking!

Ingredients:

For the Katsu (Cutlets):

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

For the Curry Sauce:

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and cubed
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 4 cups chicken or vegetable broth
• 4 tablespoons Japanese curry roux (such as Golden Curry or Vermont Curry)
• 1 tablespoon soy sauce
• 1 teaspoon honey or sugar (optional, to taste)
• Cooked rice, for serving
• Optional toppings: Furikake, pickled ginger, scallions

Instructions:

Preparing the Katsu:

1. Place the chicken or pork cutlets between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch. This tenderizes the meat and ensures even cooking.
2. In a shallow dish, combine the flour, salt, and pepper.
3. In a second shallow dish, beat the eggs.
4. In a third shallow dish, place the panko breadcrumbs.
5. Dredge each cutlet in the flour mixture, then dip it in the beaten eggs, and finally coat it thoroughly with panko breadcrumbs. Make sure the breadcrumbs adhere well for a crispy crust.
6. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a breadcrumb sizzles gently when dropped in.
7. Carefully place the breaded cutlets in the hot oil and fry for about 3-4 minutes per side, or until golden brown and cooked through. Don’t overcrowd the pan – work in batches if necessary.
8. Remove the cutlets from the skillet and place them on a wire rack to drain excess oil. This helps maintain their crispiness.

Making the Curry Sauce:

1. Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened and translucent, about 5 minutes.
3. Add the chopped carrots and potatoes and cook for another 5 minutes, stirring occasionally.
4. Stir in the minced garlic and grated ginger and cook for 1 minute more, until fragrant.
5. Pour in the chicken or vegetable broth and bring to a simmer.
6. Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the vegetables are tender.
7. Turn off the heat. Break the Japanese curry roux into pieces and stir them into the broth until completely dissolved. The sauce will thicken as the roux melts.
8. Stir in the soy sauce and honey or sugar (if using). Taste and adjust seasonings as needed.

Serving:

1. Slice the Katsu cutlets into strips.
2. Serve the Katsu over a bed of cooked rice, spooning the curry sauce over the top.
3. Garnish with optional toppings like furikake, pickled ginger, and scallions.

Enjoy your homemade Katsu Curry! This dish is best served immediately to enjoy the crispy cutlets and flavorful sauce. Leftovers can be stored in the refrigerator for up to 3 days.

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