Chicken Katsu Curry Recipe: A Delicious Japanese Delight

1. Begin by selecting boneless, skinless chicken breasts and cutting them into thin strips. This will ensure that the chicken cooks evenly and develops a crispy exterior.
2. Set up a breading station with three bowls: one filled with flour, one with beaten eggs, and one with panko breadcrumbs. The flour helps the egg adhere to the chicken, and the panko breadcrumbs provide an extra crunch.
3. Dip each chicken strip into the flour, shaking off any excess. Then, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken strip in the panko breadcrumbs, pressing firmly to ensure an even coating.
4. Heat vegetable oil in a frying pan or deep fryer to approximately 350°F (175°C). Carefully place the breaded chicken strips into the hot oil and cook until golden brown and crispy, about 5 minutes per side.
5. Remove the cooked chicken cutlets from the oil and drain on a paper towel-lined plate to remove any excess oil. Set aside while you prepare the curry sauce.

1. Start by heating a tablespoon of vegetable oil in a large pot over medium heat. Add diced onions, minced garlic, and grated ginger to the pot, and sauté until the onions become translucent and fragrant.
2. Sprinkle curry powder over the sautéed onions, garlic, and ginger. Stir well to evenly distribute the spices and cook for an additional minute to release their flavors.
3. In a separate bowl, combine cornstarch with a small amount of water to create a slurry. This will help thicken the curry sauce later on.
4. Add chicken stock, apple juice, and vinegar to the pot, stirring to combine. Bring the mixture to a simmer.
5. Slowly pour in the cornstarch slurry, stirring constantly to prevent lumps. Continue to cook the sauce over medium-low heat until it thickens to your desired consistency.
6. Lastly, add a block of Japanese curry roux to the pot. Allow the roux to melt into the sauce, stirring until it is fully incorporated.

1. Heat a tablespoon of vegetable oil in a separate pan over medium heat. Add sliced onions, cubed potatoes, and sliced carrots to the pan, and sauté until slightly softened.
2. Once the vegetables have begun to soften, add water to the pan, covering the vegetables halfway. Reduce the heat to low and simmer until the vegetables are nearly cooked through. This will help infuse them with the flavors of the curry sauce.

1. Once the vegetables are almost cooked, transfer them to the pot with the curry sauce. Stir gently to combine everything, allowing the flavors to meld together.
2. Simmer the curry sauce with the vegetables for an additional 5-10 minutes, or until the vegetables are fully cooked and tender.

1. Can I use a different type of meat for the katsu?
• Absolutely! While chicken is the traditional choice for katsu curry, you can easily swap it for pork or even tofu if you prefer a vegetarian option. The cooking times and breading process will remain the same.
2. Is there a vegetarian version of katsu curry?
• Yes! Instead of using meat, you can use tofu or a variety of vegetables such as eggplant or zucchini as the main component. Simply bread and fry them as you would the chicken cutlet and follow the recipe for the curry sauce and vegetables.
3. Can I make the curry sauce from scratch instead of using a block of curry roux?
• While it is possible to make the curry sauce from scratch, using a store-bought block of curry roux is much more convenient and yields excellent results. If you prefer to make the sauce from scratch, you will need to gather and blend various spices and seasonings to achieve the desired flavor profile.
4. What can I serve with chicken katsu curry?
• Chicken katsu curry is commonly served with a side of steamed rice, which helps absorb and balance the flavors of the curry sauce. Additionally, you can include a side of pickled vegetables, such as cabbage or cucumber, to provide a refreshing contrast to the rich and savory curry.
5. How long does it take to make chicken katsu curry?
• The total cooking time for chicken katsu curry will vary depending on your level of experience and the efficiency of your cooking process. On average, it takes approximately 1 to 1.5 hours to complete, including preparation and cooking time.
6. Can I freeze leftover chicken katsu curry?
• Yes, you can freeze leftover chicken katsu curry for future enjoyment. Allow it to cool completely before transferring it to an airtight container or freezer bag. When ready to eat, thaw the curry in the refrigerator overnight and reheat it gently on the stovetop.

In conclusion, chicken katsu curry is a delightful dish that offers a perfect balance of flavors and textures. The crispy chicken cutlet paired with the fragrant and creamy curry sauce creates a harmonious medley of tastes that is truly unforgettable. By following our comprehensive recipe guide, you can recreate this beloved Japanese classic in your own kitchen. So gather your ingredients, embrace your inner chef, and embark on a culinary journey with chicken katsu curry. Your taste buds will thank you!