What To Know
- This classic dish combines the crispy crunch of chicken katsu with the rich, aromatic flavors of a savory curry sauce.
- In a small bowl, whisk together the cornstarch with 2 tablespoons of water to form a slurry.
- Double-coat the chicken in the breadcrumbs and fry it at a higher temperature (375°F).
Indulge in the tantalizing flavors of Japanese cuisine with this comprehensive guide on how to make chicken katsu curry from scratch. This classic dish combines the crispy crunch of chicken katsu with the rich, aromatic flavors of a savory curry sauce. Follow along as we embark on a culinary journey that will delight your taste buds.
Ingredients
For the Chicken Katsu:
- 1 pound boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
For the Curry Sauce:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons curry powder
- 1 tablespoon ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (optional)
- 2 cups chicken broth
- 1 cup coconut milk
- 1/2 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon cornstarch
For Serving:
- Steamed rice
- Japanese pickles (optional)
Instructions
Making the Chicken Katsu:
1. Prepare the chicken: Cut the chicken breasts into thin slices.
2. Dredge the chicken: Dip the chicken slices in flour, then egg, and finally panko breadcrumbs.
3. Fry the chicken: Heat the vegetable oil in a large skillet or deep fryer to 350°F. Fry the chicken slices until golden brown and crispy, about 2-3 minutes per side.
4. Drain and set aside: Remove the chicken from the oil and drain on paper towels.
Making the Curry Sauce:
1. Sauté the aromatics: Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, and ginger and sauté until softened, about 5 minutes.
2. Add the spices: Stir in the curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute, or until fragrant.
3. Deglaze with broth: Add the chicken broth and bring to a simmer.
4. Add the coconut milk, soy sauce, and honey: Stir in the coconut milk, soy sauce, and honey. Bring to a boil, then reduce heat and simmer for 15 minutes, or until thickened.
5. Thicken the sauce: In a small bowl, whisk together the cornstarch with 2 tablespoons of water to form a slurry. Gradually add the slurry to the simmering curry sauce, stirring constantly, until the sauce thickens.
Assembling the Chicken Katsu Curry:
1. Place the chicken on the rice: Serve the crispy chicken katsu slices on top of a bed of steamed rice.
2. Pour the curry sauce over the chicken: Generously pour the savory curry sauce over the chicken.
3. Garnish and enjoy: Garnish with Japanese pickles, if desired, and savor the exquisite flavors of this homemade masterpiece.
Tips
- For extra crispy chicken, double-coat the chicken in the breadcrumbs.
- If you don’t have panko breadcrumbs, you can use regular breadcrumbs.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- Add other vegetables to the curry sauce, such as carrots, potatoes, or peas.
- Serve the chicken katsu curry with a side of pickled ginger or daikon radish.
Variations
- Chicken Katsu with Japanese Curry Roux: Instead of making the curry sauce from scratch, you can use pre-made Japanese curry roux blocks.
- Pork Katsu Curry: Substitute the chicken breasts with pork cutlets for a different flavor profile.
- Vegetable Katsu Curry: Create a vegetarian version by using breaded vegetables instead of meat.
Conclusion
Making chicken katsu curry from scratch is a rewarding experience that will impress your family and friends. With its crispy chicken, flavorful curry sauce, and versatile variations, this dish is sure to become a favorite in your home kitchen.
Frequently Asked Questions
Q: How do I make sure the chicken is cooked through?
A: Use a meat thermometer to check the internal temperature of the chicken. It should read 165°F (74°C).
Q: Can I make the curry sauce ahead of time?
A: Yes, you can make the curry sauce up to 3 days in advance. Simply refrigerate it and reheat it before serving.
Q: What are some good substitutes for coconut milk?
A: You can substitute coconut milk with almond milk, cashew milk, or heavy cream.
Q: How do I make the chicken katsu even crispier?
A: Double-coat the chicken in the breadcrumbs and fry it at a higher temperature (375°F).
Q: Can I use breadcrumbs instead of panko breadcrumbs?
A: Yes, you can use regular breadcrumbs, but they will not be as crispy as panko breadcrumbs.
