Japanese Chicken Katsu Curry

Name: Japanese Chicken Katsu Curry
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Japanese
Ingredients: 40g salted butter; 55g plain flour; 2 tbsp Gewürzhaus Japanese Curry Blend; 20g salted butter; 1 small onion, thickly sliced; 1 garlic clove, finely chopped; 2 tbsp tomato paste; 1L salt-reduced chicken stock; 1 apple, peeled and finely grated; 2 carrots, roughly chopped; 1 potato, roughly chopped; 1 tsp Worcestershire sauce; 2 tsp kecap manis (sweet soy sauce); ½ tsp dark soy sauce; 500g chicken breast; Cracked black pepper, to season; Flake salt, such as Pyramid Flake Salt, to season; 1/2 cup plain flour; 2 large eggs, whisked; 1 ½ cups panko breadcrumbs; 30g salted butter; 80ml / 1/3 cup extra-virgin olive oil; Steamed rice; Pickled vegetables or ginger; Flake salt, such as Pyramid Flake Salt

Easy

1hr

Japanese Chicken Katsu Curry

Rated 3.5 stars by 217 users

Cuisine

Japanese

Servings

Prep Time

15 minutes

Cook Time

45 minutes

Ingredients

For the curried roux:

40g salted butter
55g plain flour
2 tbsp Gewürzhaus Japanese Curry Blend

For the curry sauce:

20g salted butter
1 small onion, thickly sliced
1 garlic clove, finely chopped
2 tbsp tomato paste
1L salt-reduced chicken stock
1 apple, peeled and finely grated
2 carrots, roughly chopped
1 potato, roughly chopped
1 tsp Worcestershire sauce
2 tsp kecap manis (sweet soy sauce)
½ tsp dark soy sauce

For the chicken katsu:

500g chicken breast
Cracked black pepper, to season
Flake salt, such as Pyramid Flake Salt, to season
1/2 cup plain flour
2 large eggs, whisked
1 ½ cups panko breadcrumbs
30g salted butter
80ml / 1/3 cup extra-virgin olive oil

To serve:

Steamed rice
Pickled vegetables or ginger
Flake salt, such as Pyramid Flake Salt

Directions

To make the curried roux, melt the butter in a pot over medium heat, add in the flour and stir to combine. Keep stirring until the mixture turns slightly golden, about 1-2 minutes. Mix in the Japanese Curry Blend and cook for a further 30 seconds. The roux should be crumbly. Transfer to a bowl and set aside.
To make the curry sauce, into the same pot, add the butter, followed by the onion and garlic, and sauté for a few minutes. Then add the tomato paste and stir through for 30 seconds. Next, mix in the roux and the chicken stock, stirring continuously and slowly as you pour to break up any lumps. Add the grated apple and remaining vegetables and bring to a simmer.
Cook gently for 5 minutes, making sure to remove any impurities that may rise to the top, then mix in the Worcestershire sauce, kecap manis and dark soy sauce. Continue to simmer on low heat until the vegetables are soft, about 15 minutes, stirring often to ensure it doesn’t stick. Adjust the seasoning to your liking by adding some extra soy sauce.
While your sauce is simmering, cut each chicken breast in half lengthways. Use a meat tenderising hammer to even the thickness of the chicken to about 1cm. Season both sides with salt and pepper.
Place the flour, eggs, and breadcrumbs in separate shallow dishes. Dip a chicken piece in the flour and shake off the excess, then dip it into the egg on both sides. Coat the chicken with breadcrumbs, pressing down firmly to make sure they stick to the chicken. Repeat this process for the rest of the chicken.
Combine the butter and oil in a frying pan over a medium-high heat. Fry the chicken pieces for 10 minutes or until cooked through. Remove from the pan and slice the chicken into strips.
To serve, ladle the curry sauce into a shallow bowl with steamed rice. Top with sliced chicken, pickled vegetables or ginger and sprinkle with flake salt, seaweed strips and black sesame seeds.

Comments

So delicious, I am coeliac so I substitute the sauces, flour and breadcrumbs for gluten free versions. It comes out amazing!

So good! I ran out of time and cubed the chicken and placed it in with the sauce. Was delicious!

This recipe is a keeper! The cooking instructions were exacting except for the final simmer time. It depends on your pan or pot, mine took 40 minutes to cook down. Best way to know when this curry is ready is a sheath will form on top of the sauce when you haven’t stirred for 5-10 minutes or the curry turned into gravy consistency.

I need to see Alex in Sydney to get this Japanese curry base into my pantry. This is a recipe that needs a run in my kitchen. Recently had a great chat with Alex and took with me Suja’s Sri Lankan Curry Blend which was sensational in a Thai dish I made yesterday. I live over 100kms away but it is always worth calling in when I’m in the city. Remember to get your Ozzie black peppercorns for your staple stash when in house.

Delicious!