katsu curry recipe without curry powder katsu curry recipe

Craving a delicious and healthy meal that’s both satisfying and easy to prepare? Look no further than this fantastic Katsu Curry recipe! This Japanese-inspired dish offers a delightful combination of crispy breaded protein, fragrant curry sauce, and fluffy rice. It’s a perfect weeknight dinner option that will leave you feeling energized and content.

Katsu Curry Recipe

Get ready to embark on a culinary adventure with this flavorful and approachable Katsu Curry recipe. This dish is a guaranteed crowd-pleaser, offering a harmonious blend of textures and tastes that will tantalize your taste buds.

Ingredients:

• For the Chicken (or Protein of Choice):

• 2 boneless, skinless chicken breasts (or pork cutlets, tofu slices)

• 1/2 cup all-purpose flour

• 1 large egg, beaten

• 1 cup panko breadcrumbs

• Salt and pepper to taste

• Vegetable oil, for frying

• For the Curry Sauce:

• 1 tbsp vegetable oil

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 inch ginger, grated

• 1 carrot, chopped

• 1 potato, chopped

• 2 tbsp all-purpose flour

• 2 cups chicken broth (or vegetable broth)

• 2-3 tbsp Japanese curry roux (adjust to taste)

• 1 tbsp soy sauce

• 1 tsp honey (optional)

• Salt and pepper to taste

• For Serving:

• Cooked white rice

• Chopped green onions (optional garnish)

• Pickled ginger (optional)

Instructions:

1. Prepare the Chicken (or Protein): Pat the chicken breasts dry and season with salt and pepper. Set up three shallow dishes: one with flour, one with beaten egg, and one with panko breadcrumbs. Dredge each chicken breast in flour, then dip in egg, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere.
2. Cook the Curry Sauce: Heat 1 tbsp of vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant. Add the chopped carrot and potato, and cook for 5 minutes, stirring occasionally.
3. Create the Roux: Sprinkle 2 tbsp of flour over the vegetables and cook for 1-2 minutes, stirring constantly to form a roux. Gradually pour in the chicken broth (or vegetable broth), whisking constantly to prevent lumps.
4. Simmer and Thicken: Add the Japanese curry roux to the pot and stir until it’s completely dissolved. Bring the sauce to a simmer, then reduce the heat to low and cover. Let it simmer for at least 20 minutes, or until the vegetables are tender and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
5. Flavor and Adjust: Stir in the soy sauce and honey (if using). Taste the sauce and adjust the seasoning with salt and pepper as needed.
6. Fry the Chicken (or Protein): While the curry sauce is simmering, heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Carefully place the breaded chicken breasts into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and place on a wire rack to drain excess oil.
7. Assemble and Serve: Slice the fried chicken breasts into strips. Serve the chicken strips over a bed of cooked white rice, and generously ladle the curry sauce over the top. Garnish with chopped green onions and pickled ginger, if desired.
8. Enjoy! Savor the delicious combination of crispy chicken and flavorful curry sauce. This dish is best served immediately.

This Katsu Curry recipe is a versatile base – feel free to experiment with different vegetables, protein sources, and spice levels to customize it to your preferences. Enjoy!

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