I discovered Chicken Katsu Curry when I went to Tokyo, Japan, and fell in love instantly. This dish brings together the crispy goodness of breaded chicken and the comfort of Japanese curry.
Join me as we explore the flavors, textures, and simple joys this delightful meal offers.
Background and Origins:
Originating in Japan, Chicken Katsu Curry marries the techniques of Japanese Katsu (breaded and fried cutlet) with the heartwarming notes of curry. Its popularity has spread globally, becoming a beloved fusion dish that combines the best of both worlds.
Flavors, Textures, and Overall Taste Profile:
Imagine biting into a golden, crispy layer that envelops succulent chicken, followed by a spoonful of rich, aromatic curry. Chicken Katsu Curry strikes a perfect balance between the crispiness of the Katsu and the hearty, flavorful curry. The crunchy exterior gives way to tender chicken, creating a delightful contrast that leaves a lasting impression.
To achieve this authentic Japanese curry, I picked the Golden Curry cubes and some Japanese bread crumbs, also called “Panko“.
Here’s what I used for this recipe:
(+ some flour that I forgot to add to this picture)
Chicken Katsu Curry
Ingredients
- 2 Chicken Fillets or Breast 1 large can be split into 2
- 1 serving Rice per person
- 1 Carrot
- 1 Onion
- 5 cloves Garlic
- 4 Small potatoes
- 1 Egg
- 1 pack Golden Curry
- Japanese breadcrumbs (Panko)
- 1 cup All-purpose flour
Instructions
- Bring water to a boil and cook rice according to the instructions on the packaging; then, set it aside.
- While the rice is cooking, wash and peel potatoes. Cut them into cubes. Mince garlic, and cut onions and carrots into large pieces.
- In a large pan or pot, add the vegetables with a tablespoon of oil, and season with salt and pepper. Stir-fry for 5 minutes before adding 4-5 cups of water and bringing it to a boil.Let it cook for approximately 15 minutes on medium heat, with the lid closed.
- If the chicken piece is thick, slice it horizontally to create two thin pieces.Generously season the chicken breasts with salt and pepper.
- Dredge each chicken breast in flour, dip into your beaten egg, and coat with panko breadcrumbs.
- Heat vegetable oil in a pan over medium heat. Fry each chicken breast until golden brown on both sides, then strain excess oil and set aside.
- Break Golden curry tablets into cubes and add them to the vegetables pot, stirring to coat the vegetables evenly.Simmer the sauce until thickened and the vegetables are tender.
- In a plate, serve vegetables and Katsu Chicken on rice. Optionally, add black sesame seeds on top of the rice.Enjoy!