Chicken Katsu Curry
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The Tale of Chicken Katsu Curry
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Japanese curry arrived via the British Royal Navy in the Meiji era, which had adopted curry powder from colonial India; Japanese cooks then adapted it into a thicker, milder stew served over rice. Katsu, a breaded fried cutlet inspired by European cutlets, joined the curry sometime in the 20th century, and the combination became a beloved comfort food.
Ingredients
Scale:· 4 servings
- 4 boneless chicken thighs, pounded flat
- 1/2 cup flour
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- Oil, for frying
- 1 onion, sliced
- 2 carrots, chunked
- 2 potatoes, chunked
- 3 cups chicken stock
- 4 tbsp Japanese curry roux blocks
- Steamed rice, for serving
Instructions
- 1Sauté the onion, carrots, and potatoes in a pot until the onion softens.
- 2Add chicken stock and simmer until vegetables are tender, about 15 minutes.
- 3Remove from heat and stir in the curry roux blocks until fully dissolved, then simmer until thickened.
- 4Season chicken thighs and dredge in flour, then egg, then panko, pressing to coat well.
- 5Fry the breaded chicken in 350°F oil for 3-4 minutes per side until golden and cooked through.
- 6Rest briefly, then slice the katsu into strips.
- 7Serve rice topped with curry sauce and sliced katsu.
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