Chicken Katsu Curry Recipe

Make the Japanese curry: In a large wok over low heat, heat oil. Add onions and let cook over low heat, stirring, until onions begin to turn golden brown, about 20 minutes. Add flour, and stir to mix. Continue cooking until the flour begins to color and the onions are browned. Add and stir in garam masala. Cook, stirring, until aromatic. 

Add potatoes, carrots, grated apple, honey, sugar, and water. Bring to a boil then simmer until the vegetables are tender, about 10 minutes. Cook until curry is thickened. Season with salt to taste. Set aside. 

(Alternatively, pour 3 cups water in a wok and add a 1 prepared Japanese curry block. Bring to a boil then simmer until the block is dissolved then add the potatoes and carrots. Simmer until vegetables are tender, adding more water as needed, and curry has thickened.)  

Make the chicken katsu: Remove the tenderloins from the breast fillets if still attached. (Reserve tenderloins for another use if desired.) Lightly season the chicken breast fillets then sprinkle with flour on both sides. 

Make a breading station: In one shallow plate, add the egg. In another plate, add Panko breadcrumbs. Lightly season the beaten egg with salt. Lightly dip the floured chicken in the egg, then in the breadcrumbs. Repeat until all chicken are coated with breadcrumbs. Set aside.  

Heat a frying pan with enough oil for pan frying. Slide chicken fillets, careful not to crowd the pan, into the hot oil and cook until browned on both sides. Transfer to a wire rack. Repeat with remaining chicken fillets. 

To serve, plate steamed rice, chicken, then curry sauce with chunks of potatoes and carrots. Serve immediately. 

See Also

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