Chicken Katsu Curry (Japan)

Chicken Katsu Curry (Japan)
Photo by Amar Preciado: https://www.pexels.com/photo/meat-and-rice-17593648/

Chicken Katsu Curry is a classic Japanese dish that combines the crispy crunch of chicken katsu (breaded and fried chicken cutlet) with the rich, comforting flavors of Japanese curry.

The dish is hearty, satisfying, and full of umami, making it a popular meal in Japan and around the world. This recipe will guide you through making the perfect Chicken Katsu Curry at home, with step-by-step instructions and tips for an authentic, restaurant-quality result.

Ingredients

For the Chicken Katsu:

  • 2 boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups panko breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying

For the Japanese Curry:

  • 2 tablespoons vegetable oil
  • 1 onion, sliced thinly
  • 2 medium carrots, peeled and sliced
  • 2 medium potatoes, peeled and diced
  • 1 tablespoon ginger, minced
  • 2 cloves garlic, minced
  • 3 cups chicken stock or water
  • 1/4 cup soy sauce
  • 1 tablespoon sugar
  • 2 tablespoons curry powder
  • 1 pack of Japanese curry roux (store-bought)
  • Salt and pepper, to taste

Serves

This recipe serves 4 people.

Step-by-Step Instructions

Step 1: Prepare the Chicken Katsu

  1. Prepare the Chicken: Flatten the chicken breasts by gently pounding them with a meat mallet or rolling pin until they are an even thickness, about 1/2 inch thick.
  2. Coat the Chicken: Set up a breading station. In one shallow dish, place the flour. In the second dish, beat the eggs. In the third dish, place the panko breadcrumbs, and season them with salt and pepper.
  3. Bread the Chicken: Dredge each chicken breast in the flour, ensuring it is coated evenly. Dip it in the beaten egg, and then coat it with the panko breadcrumbs, pressing gently to adhere.
  4. Fry the Chicken: In a large skillet, heat enough vegetable oil to cover the bottom of the pan over medium-high heat. Once the oil is hot, carefully add the chicken breasts and fry until golden and crispy on both sides, about 4-5 minutes per side. Once cooked, remove from the pan and drain on paper towels to remove excess oil.
  5. Slice the Chicken: After the chicken has rested for a few minutes, slice it into strips, against the grain, for serving.

Step 2: Make the Curry

  1. Cook the Vegetables: In a large pot, heat vegetable oil over medium heat. Add the onions and sauté until soft and translucent, about 5 minutes. Add the garlic and ginger and sauté for an additional minute.
  2. Add Carrots and Potatoes: Add the carrots and potatoes to the pot and stir to coat with the oil and aromatics.
  3. Simmer the Vegetables: Pour in the chicken stock (or water), soy sauce, and sugar. Bring the mixture to a simmer and cook for about 20 minutes, or until the vegetables are tender.
  4. Add the Curry Powder and Roux: Stir in the curry powder and the Japanese curry roux (broken into chunks). Stir until the roux has melted and the sauce thickens, about 5-10 minutes. Taste and adjust seasoning with salt and pepper if necessary.

Step 3: Serve

  1. Plate the Dish: Serve a portion of Japanese curry over a bowl of steamed white rice. Top with the sliced chicken katsu.
  2. Garnish: Optionally, garnish with freshly chopped parsley or green onions for added freshness.

Serving Suggestions

  • With Steamed Rice: Chicken Katsu Curry is traditionally served with a mound of steamed white rice, which helps balance the richness of the curry.
  • Side of Pickles: Pair the dish with Japanese pickled vegetables (tsukemono) or a simple cabbage salad to cut through the richness of the curry.
  • Fried Veggies: Serve with fried eggplant or zucchini for an added crunch and flavor contrast.
  • On Noodles: For a twist, serve the chicken katsu and curry on a bed of udon noodles or soba for a noodle version of this dish.

Tips for Perfect Chicken Katsu Curry

  • Double-Dip the Chicken: For an extra-crispy coating, dip the chicken back into the egg and breadcrumbs for a second layer of panko.
  • Fry at the Right Temperature: Ensure your oil is hot enough (about 350°F/175°C) before frying the chicken. If the oil is too cold, the breading will become soggy.
  • Use Japanese Curry Roux: Using Japanese curry roux (like brands Golden Curry or Vermont Curry) is essential for an authentic flavor. These pre-made blocks make the curry thick, rich, and full of flavor.
  • Customize the Curry Flavor: You can add a dash of coconut milk for a creamier curry or apple for a touch of sweetness.

Healthier Alternatives

  • Air Fry the Chicken: For a lighter version, use an air fryer to cook the breaded chicken instead of frying it in oil. It will still have a crispy texture but with less oil.
  • Use Boneless Skinless Chicken Thighs: Chicken thighs are more tender and flavorful than breasts, and they stay juicier when fried.
  • Reduce the Sugar: If you’re watching your sugar intake, reduce the amount of sugar or use a natural sweetener like stevia or maple syrup.

Creative Variations

  • Pork Katsu Curry: Replace the chicken with pork cutlets for a delicious variation of this dish, called Tonkatsu Curry.
  • Vegetarian Katsu Curry: For a vegetarian option, bread and fry tofu or vegetable cutlets like sweet potato or eggplant.
  • Spicy Katsu Curry: Add some chili paste or sriracha to the curry sauce for an extra kick of heat.
  • Katsu Curry with Cheese: Melt some cheese (preferably mozzarella or cheddar) on top of the chicken katsu before serving to create a cheesy variation.

Common Mistakes to Avoid

  • Overcrowding the Pan: When frying the chicken, avoid overcrowding the pan. Fry the chicken in batches to maintain the oil temperature and ensure each piece gets crispy.
  • Not Resting the Chicken: Let the chicken rest for a few minutes after frying. This helps the juices redistribute and keeps the chicken moist.
  • Not Letting the Curry Simmer Long Enough: Be sure to simmer the curry long enough for the flavors to develop and the vegetables to soften. Don’t rush this step.
  • Using Low-Quality Curry Roux: The quality of the curry roux plays a significant role in the flavor. Always opt for good-quality Japanese curry roux for the best results.

History of Chicken Katsu Curry

Chicken Katsu Curry is a fusion dish that originated in Japan and has become a beloved comfort food worldwide. It combines two traditional Japanese elements: katsu, the crispy breaded and fried cutlet, and Japanese curry, a rich, hearty sauce. The origins of katsu are often traced to Western-style breaded meat cutlets that were introduced to Japan during the Meiji era (1868-1912), a time of cultural exchange with the West. Initially, pork was used for katsu, but it soon became popular to use chicken as well, creating the chicken katsu that we know today.

Chicken Katsu Curry (Japan) 2
Photo by Amar Preciado: https://www.pexels.com/photo/meat-and-rice-17593648/

Curry, on the other hand, was introduced to Japan by the British during the late 19th century, and over time, it evolved into the distinctive Japanese curry that we now associate with the dish. Japanese curry differs from its Indian counterpart in that it’s typically sweeter and thicker, thanks to the use of curry roux blocks. The combination of these two elements, crispy katsu and rich curry was first popularized in Japan’s post-war era and became a mainstay of Japanese diners and homes.

Chicken Katsu Curry is now a beloved dish served in restaurants, homes, and even school cafeterias across Japan. It’s known for its comforting, filling nature, and it’s often enjoyed as a quick and satisfying meal. Whether served at home or in a Japanese curry house, Chicken Katsu Curry represents the heart of Japanese comfort food.

FAQs About Chicken Katsu Curry

1. Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs are juicier and more flavorful, so they’re a great alternative to chicken breasts.

2. Can I make the curry sauce ahead of time?
Yes, the curry sauce can be made a day in advance and stored in the refrigerator. Reheat it before serving.

3. Can I use frozen chicken for this recipe?
It’s best to thaw the chicken before using it in the recipe, as frozen chicken may not cook evenly.

4. Can I make this dish without the curry roux?
Yes, you can make the curry sauce from scratch using curry powder, but using curry roux simplifies the process and adds an authentic flavor.

5. Is this dish spicy?
Japanese curry is typically mild, but you can adjust the spice level by adding chili paste or fresh chilies.

6. Can I use gluten-free breadcrumbs?
Yes, gluten-free breadcrumbs can be used to make a gluten-free version of chicken katsu.

7. Can I add other vegetables to the curry?
Yes, feel free to add vegetables like bell peppers, peas, or mushrooms to the curry.

8. How can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

9. Can I make this dish vegetarian?
Yes, you can replace the chicken with breaded and fried tofu or vegetable cutlets.

10. What kind of rice should I use?
Use short-grain Japanese rice (such as sushi rice) for the most authentic texture and flavor.

Chicken Katsu Curry is a rich, comforting, and deeply satisfying dish that’s perfect for any meal. The crispy, tender chicken paired with the thick, flavorful curry sauce is a combination that’s hard to beat. Whether you’re cooking it for a special occasion or a weeknight dinner, this recipe will transport you to the heart of Japan. With the step-by-step instructions, you can easily recreate this Japanese classic in your own kitchen.