This Chicken curry katsu is the ultimate comfort food. The steamed rice is topped with Japanese curry roux; this elevates your version of the Japanese dish to the next level.
Chicken Curry Katsu
I posted Chicken Katsu and some of you asked for the Katsu Curry version, so here it is. You’ve noticed also how crispy the chicken katsu was and asked for the trick on how it turned out so crispy: it’s the panko bread crumb and the double frying. They never fail to yield a thundering crisp.
I know, some of you love Japanese curry, but they are not always available in restaurants near you, so I encourage you to make your own using this recipe. Make it from scratch. I mean make your own homemade curry sauce.
There is a ready curry sauce in the Asian store. You can use a prepacked Golden Curry sauce if you want, but where is the fun in doing that? SO I challenge you to make this.
In this Chicken curry post today, I will share more on making the curry roux to make it creamy. And the secret is that cooking the potato is really soft until it’s starchy. In this post, the cooking time of the curry sauce is 20 minutes on high and I cubed the potatoes into small pieces for fast cooking
Some of you may be concerned about what about the curry flavor to use. I say use whatever you have. In my case, I use this. This curry powder is a Vietnamese curry powder since I ran out of Japanese curry. So use whatever you got.
I made a large batch of the Chicken Breast Katsu and used that in this recipe. You can use tonkatsu/ fried pork cutlets if you prefer. By the way, I just made a batch of Tonkatsu, so look forward to it.
So let’s make this!
- Medium size pan
Chicken Curry Katsu Ingredients:
- Pre-prepared chicken katsu
- curry powder
Cooking the Chicken Katsu
I made this ahead of time and freeze the chicken cutlet breaded but uncooked so that I can use it for later. Please see my post for step by step photo. Here’s the link: Chicken Katsu.
Prepare the Chicken Cutlets: Flatten the chicken breast: Place chopping board on a flat surface. over the board with a plastic wrap. Place the chicken on top and put another plastic on top of the chicken. Gently flatten the chicken breast using a mallet or a rolling pin. Prepare the batter: Mix the egg, flour, water, and oil in a medium-sized bowl. Mix until there are no lumps. Dip flattened chicken breast and dip into the prepared batter. Roll the chicken in the bread crumbs. Cover and let it sit for 3o minutes.
Deep Fry: After letting the chicken breast rest for 30 minutes, heat two cups of canola oil. Fry chicken until golden brown on all sides. Do the same to the rest of the flattened chicken. Drain the chicken in the paper towel and fry for the second time. Drain excess oil in a paper towel.
Make the Curry Roux/Sauce
- Place oil in a medium-size cooking pan and heat the oil.
- Add the onion and saute’ until transparent.
- Add the carrot and potato and water. Start by adding one cup of water and just add more if needed. The amount of water depends on how fast the potato and carrots soften
- Cook until carrots and potatoes are soft.
- Add in the curry powder and season with salt or fish sauce.
How to serve Chicken Curry Katsu
- Place rice on a plate and push the rice to one side of it.
- Place the curry sauce.
- Place the chicken katsu on top and serve.
- What to serve Chicken Curry Katsu
- Place rice in a bowl and push it to the side. Pour the Sauce
For more serving ideas:
- Rice cooker and brown rice recipe
- Leftover Ham Fried Rice with Mixed Frozen Veggies
- One Pot Chicken Thigh and Rice Casserole
- Instant Pot Jasmine Rice
For more chicken recipes:
- Budget Friendly Meal Plan # 1
- Homemade chicken Gyros
- Honey Garlic Chicken
- Velveeta Cheeseburger Mac and Cheese
Tips and tricks
- Use Panko breadcrumbs. I highly recommend it, since it’s coarser compared to other breadcrumbs.
- Fry the chicken twice. First, fry the breaded chicken until golden brown. Remove it from the oil and let it sit for 5 minutes. Refry for 2 more minutes on both sides.
- Make sure the oil is hot before frying. Test the oil by dipping wooden chopsticks in the middle of the pan. If bubbles form around the chopsticks, it’s ready.
- 3 cooked chicken katsu see notes for the link
- 1/4 cup onions, chopped
- 1/2 cup carrots, cubed
- 2 pieces medium-size potatoes, cubed
- 2 teaspoons curry powder
- 2 tablespoons canola oil
- salt season according to your liking
- Place oil in a medium-size cooking pan and heat the oil. Add the onion and saute’ until transparent. Add the carrots and potato and water. Start by adding one cup of water and just add more if needed. The amount of water depends on how fast the potato and carrots soften. Cook until carrots and potatoes are soft and you can mash it to make it creamy. Add in the curry powder and season with salt or fish sauce.