Chicken Katsu Curry

Ingredients

• 4.5 chicken breasts (butterflied)
• 1 tbsp garam masala (for chicken seasoning)
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp lemon pepper
• 0.5 tsp ground ginger
• 1 cup all-purpose flour (seasoned)
• 2 large eggs (mixed with a splash of hot sauce)
• 2 cups panko breadcrumbs
• neutral oil (for frying and sautéing)
• 1 yellow or sweet onion (diced)
• garlic (minced, to taste)
• 1 tbsp tomato paste (heaping)
• 1 tbsp garam masala (for curry base)
• cayenne pepper (optional, to taste)
• 1 chicken Maggi cube
• 1 golden curry block (Japanese-style curry roux)
• 4 cups chicken stock
• 1 carrot (large, diced)
• 1 russet potato (large, diced)
• cooked rice (for serving)

Steps

1. 1

   Season both sides of the butterflied chicken breasts with garam masala, paprika, garlic powder, onion powder, lemon pepper, and ginger. Set aside.

2. 2

   In a pot, sauté the diced onions in neutral oil until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant.

3. 3

   Stir in the tomato paste, the second tablespoon of garam masala, and cayenne pepper if using. Cook briefly to toast the spices.

4. 4

   Add the chicken Maggi cube, golden curry block, and chicken stock. Bring to a simmer, then use an immersion blender (or transfer to a standard blender) to process until the sauce is completely smooth.

5. 5

   Return the sauce to the pot, add the diced carrots and potatoes, and simmer until the vegetables are tender and the sauce has thickened. Keep warm on low heat.

6. 6

   Prepare three shallow bowls for breading: one with seasoned flour, one with the beaten eggs mixed with a splash of hot sauce, and one with panko breadcrumbs.

7. 7

   Dredge each chicken breast in flour, dip into the egg mixture, then press firmly into the panko to coat evenly.

8. 8

   Heat neutral oil in a pan over medium heat (ideally 340°F–355°F / 170°C–180°C). Fry the chicken for 3 to 5 minutes per side until golden brown and cooked through. Rest briefly before slicing.

9. 9

   Serve immediately by placing a portion of rice on a plate, ladling the hot curry over it, and topping with the sliced crispy katsu.

Notes

Use a kitchen thermometer to ensure the oil stays between 340°F and 355°F; if the oil is too cool, the chicken will become greasy, and if too hot, the exterior will burn before the interior is cooked. The curry can be made ahead of time and reheated.

Nutrition per serving

• main
• dinner
• fried
• japanese
• comfort food
• curry
• chicken