Japanese Chicken Katsu Curry

Ingredients

• 0.5 yellow onion (diced or thinly sliced)
• 2 carrots (peeled and sliced)
• 1.5 lb Yukon Gold potatoes (peeled if desired and cut into bite-size pieces)
• 0.5 apple (grated)
• 3 garlic cloves (minced)
• 1 tbsp olive oil (for sautéing the vegetables)
• 1 tbsp butter (for sautéing the vegetables)
• 0.5 tsp salt (for the curry vegetables)
• 4 cup chicken stock
• 0.5 package golden curry cubes (package is 1.6 oz; use half the package)
• 1 large chicken breast (boneless, skinless; pound to an even thickness if needed)
• 1 tsp salt (for seasoning the chicken)
• 0.5 tsp black pepper (for seasoning the chicken)
• canola oil (for frying; use enough to generously cover the bottom of the pan)
• 0.5 cup all-purpose flour (for dredging)
• 3 eggs (beaten for dredging)
• 1.5 cup panko breadcrumbs (source gives a range of 1–2 cups; amount depends on coating needs)
• white rice (cooked, for serving)
• green onions (sliced, for serving)

Steps

1. 1

   Prepare all of the vegetables before cooking. Dice or thinly slice the onion, slice the carrots, cut the potatoes into bite-size pieces, mince the garlic, and grate the apple.

2. 2

   Heat the olive oil and butter in a large heavy-bottomed pot or Dutch oven over medium heat until the butter melts. Add the onion and sauté until translucent, about 4–5 minutes.

3. 3

   Add the minced garlic and cook for about 30–60 seconds, stirring constantly, until fragrant but not browned.

4. 4

   Add the potatoes and carrots to the pot, then add the 1/2 teaspoon salt. Stir to coat the vegetables and cook for several minutes, until they develop a little color.

5. 5

   Pour in the chicken stock and add the grated apple. Stir well, scraping the bottom of the pot if needed, and bring the liquid to a boil.

6. 6

   Reduce the heat to maintain a gentle simmer. Cook uncovered for 15–20 minutes, or until the potatoes and carrots are tender when pierced with a fork.

7. 7

   Add the golden curry cubes to the simmering pot. Stir until the cubes dissolve completely and the sauce becomes smooth, glossy, and silky. Keep the curry warm over low heat while preparing the chicken.

8. 8

   Season the chicken breast on both sides with the 1 teaspoon salt and 1/2 teaspoon black pepper. If it is very thick, pound it to an even thickness so it cooks evenly.

9. 9

   Set up a dredging station with the flour in one dish, the beaten eggs in a second dish, and the panko in a third. Coat the chicken first in flour, shaking off the excess.

10. 10

    Dip the floured chicken into the beaten eggs, allowing excess egg to drip away. Press it into the panko, turning to coat all sides thoroughly and firmly.

11. 11

    Heat enough canola oil to generously cover the bottom of a large skillet over medium-high heat. The oil should be hot enough that a few panko crumbs sizzle immediately when added.

12. 12

    Carefully place the breaded chicken in the hot oil. Fry for about 3–4 minutes on the first side, without moving it unnecessarily, until the coating is deep golden and crisp.

13. 13

    Turn the chicken carefully and fry the second side for another 3–4 minutes, until golden and the chicken reaches 165°F / 74°C in the thickest part. Transfer it to a rack or paper towel-lined plate and let it rest briefly.

14. 14

    Slice the chicken katsu into strips. Spoon the curry over cooked white rice, arrange the sliced chicken on top or alongside, and garnish with sliced green onions.

Notes

The source specifies 1–2 cups of panko; use enough to coat the chicken completely. For crispest katsu, drain the fried chicken on a wire rack rather than leaving it directly on paper towels. Curry can be refrigerated for up to 3 days and reheated gently; add a splash of stock or water if it thickens too much.

Nutrition per serving

• main
• comfort food
• Japanese-inspired
• crispy
• fried
• curry
• chicken
• family dinner