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Katsu Curry
Katsu Curry is a beloved Japanese comfort food that combines the crunch of breaded and fried chicken with a fragrant, rich curry sauce. Originating from the fusion of Western and Japanese cuisines in the late 19th century, this dish has become a staple in homes and restaurants alike. The contrast of the crispy chicken against the smooth, savory curry creates a delightful harmony of textures and flavors, making it a dish that warms the heart and pleases the palate.
Ingredients
- Rice
- 2 cups, cooked
- Honey
- 1 tablespoon
- Soy sauce
- 2 tablespoons
- Chicken broth
- 2 cups
- Garam masala
- 1 teaspoon
- Curry powder
- 2 tablespoons
- Garlic
- 3 cloves, minced
- Carrot
- 1, peeled and diced
- Onion
- 1, chopped
- Vegetable oil
- for frying
- Panko breadcrumbs
- 1 cup
- Eggs
- 2, beaten
- All-purpose flour
- 1 cup
- Black pepper
- to taste
- Salt
- to taste
- Chicken breasts
- 2, boneless and skinless
Instructions
- Start by cooking the rice according to package instructions and set aside.
- Season the chicken breasts with salt and black pepper on both sides.
- Dredge each chicken breast in all-purpose flour, ensuring to coat evenly. Then dip them into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken with panko breadcrumbs, pressing gently to adhere.
- In a large skillet, heat vegetable oil over medium heat until shimmering. Fry the breaded chicken breasts for about 4-5 minutes on each side, or until golden brown and cooked through. Once done, remove from the skillet and let rest on a paper towel to absorb excess oil.
- In the same skillet, add the chopped onion and diced carrot. Sauté until the vegetables are softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Sprinkle in the curry powder and garam masala, stirring to combine and toast the spices for about 1 minute.
- Pour in the chicken broth, soy sauce, and honey. Stir well and bring the mixture to a gentle simmer. Allow the curry sauce to simmer for 10-15 minutes, until it thickens slightly, stirring occasionally.
- While the sauce is simmering, slice the fried chicken breasts into strips.
- To serve, place a generous scoop of rice on each plate. Top with the sliced chicken and ladle the curry sauce over the top. Enjoy your delicious Katsu Curry!
Tips
- For a vegetarian option, substitute chicken with eggplant or tofu, following the same breading and frying steps.
- Feel free to add other vegetables like peas or bell peppers into the curry sauce for added nutrition and flavor.
- Serve with pickled ginger or a side salad for a refreshing contrast.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 30 minutes Cook Time: 30 minutes Calories: 550 Fat: 22g Carbs: 60g Protein: 30g Sodium: 800mg Sugar: 5g
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