Katsu curry is a creamy Japanese curry accompanied with a crispy panko crusted chicken cutlet enjoyed over a bed of warm jasmine rice. Katsu is a cutlet of meat that has been breaded and fried to perfection. The most common types of katsu are pork and chicken so for this recipe, I will be using chicken breast, but feel free to use anything you want!
- 4 chicken breasts
- ½ cup corn starch
- 2 large eggs
- 2 tbsp milk
- 1 tbsp flour
- 1 cup panko bread crumbs
- 5 tbsp butter unsalted
- 1 tbsp oil
- 3 yellow onions
- 1 L chicken stock
- 1 apple grated
- 1 tbsp tomato paste
- 2 tbsp flour
- 5 tbsp Japanese curry powder (S&B brand is good)
- 2 tbsp soy sauce
- 3 tbsp coconut cream
- 2 large potatoes (optional)
- 2 large carrots (optional)
Katsu (15 minutes)
- Bring your chicken breasts up to room temperature this will help it cook more evenly. Don't worry if you don't have time, just keep in mind that the chicken may take slightly longer to cook through.
- Flatten chicken breasts into ½ inch cutlets. My weapon of choice for this task is a rolling pin or wine bottle.
- Make your egg wash by combining the eggs, milk, and flour into a bowl and whisking until there are no more flour chunks. I find using more of a flat bowl will be easier for you later on when coating the chicken.
- Season you chicken cutlets with a touch of salt and pepper, no need to overdo it here.
- Coat chicken completely in plain corn starch.
- Drop in the egg wash.
- Finally cover in panko breadcrumbs.
- Heat up a shallow layer of oil (enough to cover chicken) until it reaches 350F and cook for 3-5 minutes on each side until golden and crisp. Alternatively, you can air fry them at 375F for 10-15 minutes.
Curry (1 hour)
- Thinly slice 3 large onions to be caramelized. I like to cut the onion in half first then begin creating slices.
- Melt 2 tbsp butter with 1 tbsp of oil (I use corn oil) in a pot over med-low heat and slowly cook onions until caramelized. This will take about 45 minutes. Stir occasionally and make sure it doesn’t burn. They should brown over time, but if they start to burn, add water to deglaze.
- Once onions are caramelized, add tomato paste, grated apple, 3 tbsp of butter, flour, and curry powder. Cook over med heat for 3 minutes.
- Add chicken stock, soy sauce, and coconut cream, bring the pot up to a simmer and cook an additional 5 minutes.
- Blend the curry until smooth then add back into the pot
- I like to add pre-boiled vegetables in at the end like potatoes and carrots because I feel like it adds texture and extra flavour.
- Keep the curry warm in the pot until ready to serve and I personally like to top the plate with some furikake and green onions.