Chicken Katsu Curry

Chicken katsu curry is the ultimate comfort food. Ultra-crispy fried chicken with nice and creamy Japanese curry. Is there anything you wouldn’t love? 🙂

CHICKEN KATSU CURRY

Ingredients:

Curry (10 servings):

• 4 large yellow onions
• 7 oz (200g) carrot
• 3 Yukon Gold potatoes
• 4 tbsp neutral-tasting oil, divided
• 3 tbsp tomato paste
• 1 tbsp cumin powder
• 8 cups (1,920ml) water
• 1.5 tbsp chicken bouillon powder
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 package (220g) S&B golden curry (or Vermont curry, Java curry)
• 2 tbsp (28g) unsalted butter

Chicken Katsu (4 servings):

• 4 boneless, skinless chicken breasts (or thighs)
• Kosher salt and black pepper, to taste
• All-purpose flour
• 2 eggs
• Panko breadcrumbs
• Vegetable oil, for frying

To Serve (optional):

• 1-2 green onions
• Japanese pickled scallions (rakkyo)
• Japanese red pickled ginger (beni shoga)

Instructions:

MAKE CURRY

1. Thinly slice the onions. Roughly chop the carrot and potatoes.

2. In a pot, heat the oil (3 tbsp) over medium heat. Once it gets nice and hot, add the onions and saute for 40 minutes or until deeply caramelized. 

3. Meanwhile, in another wok (or pan), heat the oil (1 tbsp) over medium heat. Once that’s hot, add the carrot and potatoes. Cook for 10 minutes or until golden brown. Set aside.

4. Once the onions are deeply caramelized, add the tomato paste and cumin powder. Stir together for 1 minute. Add 8 cups (1,920ml) water, chicken bouillon powder, soy sauce, Worcestershire sauce, potatoes, and carrot. Stir to combine. Simmer, covered, for 30 minutes over medium-low heat. 

5. Remove from the heat. Add the curry roux and butter. Stir until it’s well combined. Using an immersion blender, blend until it’s nice and smooth.

6. Put it on a gentle heat. Once it’s back up to a boil, set aside and keep warm until ready to serve.

NOTES:

• The curry can be stored in the fridge for 3 to 5 days or in the freezer for a few weeks.
• Add a splash of water when reheating.

MAKE CHICKEN KATSU

1. Put the chicken breast in a plastic bag and pound it out with a meat mallet. Repeat with the remaining chicken breasts. Season both sides with salt and pepper.

2. Prepare the breading station. Grab a piece of chicken breast and coat it in the flour. Make sure it’s evenly coated and shake off the excess. Move on to the beaten eggs and then, in panko breadcrumbs.

3. Fill a pot with vegetable oil and heat that to 170℃ (340℉). Once it reaches the temperature, add in the chicken pieces, 1 or 2 at a time, and fry for 6 to 8 minutes.

4. Once the chicken is crispy golden brown, take it out and let rest on a cooling rack. Repeat with the remaining chicken.

ASSEMBLE

1. Thinly slice some green onions (if using) for garnish.

2. Carefully slice the chicken katsu. 

3. Get yourself a plate. Add 1 cup of hot rice. Pour in some curry and place the fried chicken on top. Optionally, garnish with some pickled scallions, ginger, and green onions. Enjoy~!

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