Here’s a recipe for Katsu Curry, a Japanese comfort dish that combines crispy fried chicken or pork cutlet (katsu) with a rich, flavorful curry sauce served over rice. It’s hearty, satisfying, and full of flavor!
Ingredients:
For the Katsu:
- 2 boneless, skinless chicken breasts (or pork loin chops)
- ½ cup all-purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- Salt and pepper, to taste
- Oil for frying (vegetable or canola oil)
For the Curry Sauce:
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, peeled and chopped
- 1 medium potato, peeled and diced
- 2 tbsp curry powder (Japanese curry powder works best)
- 2 tbsp flour (to thicken the sauce)
- 2 cups chicken broth (or water)
- 1 tbsp soy sauce
- 1 tbsp honey (or sugar)
- 1 tbsp Worcestershire sauce (optional, for depth)
- Salt and pepper to taste
For Serving:
- Steamed white rice
- Pickled ginger (optional, for garnish)
- Green onions or parsley (optional, for garnish)
Instructions:
1. Prepare the Katsu:
- Place the chicken breasts between two sheets of plastic wrap and pound them gently with a mallet until they are about ½ inch thick. Season both sides with salt and pepper.
- Set up a breading station with three shallow bowls: one for flour, one for the beaten egg, and one for the panko breadcrumbs.
- Dredge each chicken breast in flour, shaking off the excess. Dip into the egg, then coat with panko breadcrumbs, pressing gently to adhere.
- Heat oil in a large frying pan over medium heat until it reaches 350°F (175°C). Fry the chicken breasts for 3-4 minutes on each side, or until golden brown and cooked through. Drain on paper towels.
2. Make the Curry Sauce:
- In a medium saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- Stir in the minced garlic and cook for another 30 seconds.
- Add the carrot and potato, and sauté for another 2-3 minutes.
- Sprinkle in the curry powder and flour, stirring constantly to coat the vegetables.
- Gradually add the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer and cook for about 10-15 minutes, or until the vegetables are tender and the sauce has thickened.
- Stir in the soy sauce, honey, and Worcestershire sauce (if using). Season with salt and pepper to taste.
3. Serve:
- Slice the fried katsu into strips.
- Serve a portion of steamed rice on a plate, top with the sliced katsu, and ladle the curry sauce over the top.
- Garnish with pickled ginger, green onions, or parsley, if desired.
Enjoy with:
- A fresh green salad with sesame dressing
- Miso soup on the side
This Katsu Curry is crispy, savory, and full of comforting flavors! Perfect for a cozy dinner.