Chicken Katsu Curry
Course: Lunch, DinnerDifficulty: Medium6
servings15
minutes45
minutes1
hourWarm Japanese curry served with crispy chicken katsu on a bed of white rice.
Ingredients
2 eggs
3 cups plain panko breadcrumbs
1 1/2 cups AP flour
2 cups baby carrots
2 cups Yukon potatoes, quartered
2 cups white onions, diced
1 1/2 lbs thin chicken breasts
1/2 cup vegetable oil
2 cups white rice
- Seasonings for the breadcrumbs
1 tbsp kosher salt
1/2 tbsp fresh ground pepper
1/4 tbsp garlic powder
1/4 tbsp onion powder
1 tsp red pepper flakes
- Curry
1 box Vermont Curry mix
6 cups of water
Directions
- Begin by prepping all of your vegetables and measuring out all of your ingredients. Remember to always place your chopped potatoes into water if they are not being cooked right away to prevent browning.
- Frying the Chicken
- Set your dredging station up and season the breadcrumbs. In one bowl you will need AP flour, another bowl for your whisked eggs, and finally one for the seasoned breadcrumbs. Place each chicken breast in the flour, then egg, then the breadcrumbs one at a time. Heat up the oil on medium-high heat in a frying pan.
- Now you are ready to fry up your chicken! Once your vegetable oil is hot and ready, carefully place each chicken breast in the oil and let each side cook for about 3-5 minutes, or until crispy and brown. Place the fried chicken on a rack to rest. (You also want to use a rack to ensure your chicken stays crispy and any excess oil can drip off).
- At this time, you can cook the rice, either on the stove or in a rice cooker.
- The Curry
- In a separate pot on medium heat, begin to sweat your onions in 1 tbsp of oil for about 3-5 minutes or until translucent. Next, add in your carrots and potatoes and sauté for 10 minutes.
- Add 6 cups of water and bring to a boil. Let the vegetables cook for 5–7 minutes, or until tender. Next, turn off the heat and add in all the curry sauce blocks. Once they are all melted, bring heat to a simmer and let cook for an additional 15 minutes.
- That delicious curry will thicken and is ready to serve alongside your chicken and rice.
- Enjoy!
Notes
- If you like a spicier curry, Vermont Curry also sells a medium-hot option as well.
- Chicken should always be at an internal temperature of 165 F. Please use a thermometer if you are unsure if the chicken is fully cooked.
In the world of comfort foods, chicken katsu curry holds a special place. This delightful dish, which combines crispy chicken with a rich, flavorful curry sauce, is a favorite in Japanese cuisine and has won hearts around the globe. Its origins can be traced back to Japan, where katsu (a breaded and fried cutlet) was paired with curry after the latter was introduced to Japan by the British. This fusion of Eastern and Western culinary traditions resulted in a dish that is both comforting and exotic.
The secret to a perfect chicken katsu curry lies in its components. The chicken is first coated in flour, dipped in egg, and then covered in panko breadcrumbs before being fried to golden perfection. The crunchiness of the chicken contrasts beautifully with the smooth, spicy curry sauce, typically made from a blend of spices, vegetables, and sometimes apples for a hint of sweetness. Served over a bed of steaming rice, this dish achieves a balance of textures and flavors that is both satisfying and addictive.
Making chicken katsu curry at home is a delightful experience that allows for customization to suit your taste. Whether you prefer a milder curry or a spicier kick, adjusting the spices in your curry sauce can make this dish uniquely yours. Moreover, experimenting with side dishes such as pickled vegetables or a simple green salad can elevate your chicken katsu curry experience to new heights. So, why not bring a taste of Japan to your kitchen tonight and discover the comfort and joy of this beloved dish?
I hope you enjoy! Check out our Marry Me Chicken recipe here for more dinner ideas.