Crispy panko chicken katsu served with a rich Japanese curry sauce, carrots and potatoes over steamed rice.
About this Japanese recipe
Curry arrived in Japan in the late 1800s via the British navy and became a national comfort food. Katsu curry pairs the thick, mildly sweet sauce with a crisp breaded cutlet.
Ingredients you will need
The main ingredients are oil, onion, carrots, potato, water, japanese curry roux. Exact quantities are in the recipe card below.
How long it takes
Allow 1 hr in total: 20 min of preparation, 40 min of cooking. The recipe serves 4.
Chicken Katsu Curry
Crispy panko chicken katsu served with a rich Japanese curry sauce, carrots and potatoes over steamed rice.
Ingredients
Method
- Fry the onion in the oil for 8 minutes until golden. Add the carrots, potatoes and water and simmer for 15 minutes.
- Take off the heat, stir in the curry roux until dissolved, then simmer for 5 minutes until thick.
- Season the chicken, then coat in flour, egg and panko, pressing the crumbs on well.
- Heat 1 cm of oil to 170°C and fry the chicken for 4 minutes per side until golden and cooked through.
- Drain on a rack for 2 minutes, then slice.
- Serve the katsu on rice with the curry sauce spooned alongside.
Notes
Resting the fried chicken on a wire rack rather than paper keeps the underside crisp.