Katsu Curry
Simple, savory, delicious. Katsu curry is a dish I was introduced to only a few years back, when getting takeout from a local Japanese restaurant but it quickly became a favorite with it’s hearty rich flavors. Typically it is served over rice - with a chicken or pork cutlet. In the recipe below I’ve captured how to make the chicken but it can easily be swapped out for pork (or tofu or anything else you want to try).
While I try to share my most accessible recipes - because I want everyone to see how fun and easy cooking can be, this one might be a little more in the advanced category simply because there’s a few things going on. If you are just making the curry (no rice, no chicken) it is pretty easy - chop, mix, simmer. Assuming you are making this with a meat - it will require some multi-tasking (or a sous chef if you have one handy). You can do it yourself, but you’re probably going to want to make the chicken beforehand - it can become a messy and two person operation pretty quickly, especially if you are trying to keep an eye on the curry and rice.
Leftovers tip - this curry lasts fine in the fridge for a few days (as expected) but it does not freeze great. Well to be fair it freezes just fine but when it defrosts it becomes quite separated and watery - the flavors and consistency do not hold up during the thawing process.
One note with the chicken - as seen above, use a non-stick pan if you have one!! Such a lifesaver for this kind of cooking. We have struggled in the past making chicken like this in a regular pan, it just can tend to stick more (seemingly obvious and yet…) and you usually need more oil. The nonstick option will save you some headaches and be slightly healthier in the end.
1 tbsp vegetable oil
32 oz chicken stock
3.5 tsp minced garlic (3-4 cloves)
3 tbsp flour
1.5 tsp hot madras curry powder
3 tsp curry powder
1 tbsp honey
1 tbsp soy sauce (light/regular)
1 tbsp dark soy sauce
½ tsp garam masala
2 tbsp cornstarch
1 med yellow onion
3-4 carrots (or about ⅔ of a 1lb bag)
2 cups (uncooked) jasmine rice
Chicken:
1.5 lb chicken breast
1.5 cup panko breadcrumbs
Salt & Pepper
½ cup flour
2 eggs
¼ cup vegetable oil (for frying)
Prep Time: 30 min
Cook Time: 45 min
Servings: 6
Instructions
Dice onion and carrots into small pieces (this is mostly preference - but ½ inch or smaller is what I go for)
Heat pot on medium heat - add oil
Once oil is hot, add the onions, garlic and carrots, stir 2-3 min
Reduce heat to med-low, cover and cook 10 min (to let carrots sweat - stir occasionally)
Add in flour, curry powders, honey and soy sauces - stir until thoroughly combined
Simmer for 25-30 min
(Now is a good time to get your rice started - cook according to directions)
(This is also when chicken can start being cooked if preparing simultaneously)
Add garam masala
In a separate bowl - create a cornstarch slurry by mixing 2 tbsp of cornstarch with 2 tbsp of water. Whisk to combine.
Pour cornstarch slurry into pot - stir into curry to thicken sauce
Remove from heat, serve over rice and chicken (or meat of choice) and enjoy
Chicken:
Trim chicken and tenderize. Cut in half so pieces are thin - about a ¼ - ½ inch.
Heat pan on medium heat with ¼ cup of oil (amount may vary depending on the pan type and size - should be very shallow, nonstick pans may need less)
To make the chicken: prep a table with a plate of flour, a shallow bowl of eggs (beaten), and a plate of panko bread crumbs
Season flour generously with salt and pepper - stir to mix in
Take a piece of chicken and dip it into the flour until well coated, shake off any excess then dip into the eggs until covered on all sides, followed by the panko.
Immediately place into pan for frying
Cook about 3-4 min on each side, or until golden brown
Remove and place on cooling rack or paper towel lined plate
Repeat with all remaining pieces of chicken
Slice chicken into thin pieces and serve on top of rice
