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🍗Japanese Curry with Chicken Katsu

5.02
Your

by Your (@Ben Silver)

Crispy fried chicken katsu served with a smooth Japanese curry sauce, rice, and carrots.

22 ingredients21 steps3 servings774.6 cal/serving
Nut-FreeHigh Protein
Dietary labels are keyword-based and may contain errors. Check the ingredients yourself. Disclaimer
Not a substitute for professional dietary advice. Always verify ingredients if you have allergies or restrictions.
Japanese Curry with Chicken Katsu
Prep: 30 minCook: 45 min
Servings

Ingredients

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Curry, Carrots, and Rice

  • 1sweet onion(roughly chopped)
  • 2carrots(peeled and grated)
  • 0.5sweet apple(grated)
  • 4 clovesgarlic(grated)
  • 4carrots(chopped into thick coins)
  • 2 Tbspvegtable oil
  • 1.5 cupschicken stock
  • 1.5 cupswater
  • 4curry cubes
  • 2 TbspWorcestershire sauce
  • 2 Tbspkatsu sauce
  • 2 Tbspsoy sauce
  • salt(to taste)
  • white pepper(to taste)
  • 2 Tbspbutter(cold)

Chicken Katsu

  • 1chicken breast
  • salt(to cover cutlets)
  • 0.5 cupflour
  • 0.5 tspsalt
  • 2eggs
  • 1 cuppanko
  • oil(for frying)

Instructions

Curry, Carrots, and Rice

  1. 1Roughly chop the onion into one prep container.
  2. 2Peel and grate the carrots and the apple, and mince the garlic all into another prep container.
  3. 3Chop the remaining carrots and set asside.
  4. 4Heat a high wall pan, or a medium up to large pot over high heat and add the oil.
  5. 5Add the onions, salt them, then cook, stiring continuously until they have a little char.
  6. 6Add the carrot, apple and garlic mix, stiring continuously and trying to scrape off any fond that formed with the onions.
  7. 7After a few minutes, add the chicken stock and water.
  8. 8Add the curry cubes, worcestershire sauce, soy sauce, and katsu sauce, stiring until the cubes dissolve. (I don't keep katsu sauce so I aproximate it by adding about a Tbsp of ketchup, and a small splash each of worcestershire sauce, soy sauce, rice wine vinegar, and dijon.)
  9. 9Blend everything with an emersion blender until silky smooth.
  10. 10Season with salt and pepper to taste.
  11. 11Take a minute to start cooking the rice around now to time it right.
  12. 12Back to the curry, bring it to a simmer, drop in the carrot slices, and cook for about 6 minutes, or until apropriately tender.
  13. 13Cut the heat, but leave on the burner, then finish with the cold butter, stirring until melted, then start on the chicken.

Chicken Katsu

  1. 1Butterfly the chicken breast open.
  2. 2Cover the chicken in plastic, pound it thin, then cut it into roughly three equal pieces.
  3. 3Salt both sides of the chicken.
  4. 4Dredge in salted flour, then egg wash, then panko.
  5. 5Fry at 350°F until golden and crispy. You may need to do this in 2 or 3 batches. (more batches in a smaller pot can save sugnificantly on oil.)

Serving

  1. 1Lightly re-heat the curry if it has cooled down too much while preping chicken.
  2. 2Fill half a bowl with rice, then the other half with the curry and carrot soup.
  3. 3Cut the cutlet into strips, and lay them in the middle of the dish, ensuring they stay together for good presentation.
Nutrition Facts
Valeur nutritive
Per 1 serving
pour 1 serving
% Daily Value*
% valeur quotidienne*
Calories 774.6
Fat / Lipides 38.3 g51 %
Saturated / saturés 11.7 g60 %
+ Trans 0.3 g
Cholesterol / Cholestérol 189.3 mg63 %
Sodium 3275.7 mg142 %
Carbohydrate / Glucides 74.8 g27 %
Fibre / Fibres 7.3 g26 %
Sugars / Sucres 23.1 g23 %
Protein / Protéines 29.8 g
Potassium 1270.8 mg37 %
Calcium 136.8 mg11 %
Vitamin D / Vitamine D
Iron / Fer 5.1 mg28 %

*5% or less is a little, 15% or more is a lot

*5% ou moins c'est peu, 15% ou plus c'est beaucoup

Some ingredients do not say how much, so an amount was assumed for them before any of this was counted:

"salt (to taste)" assumed as "1 pinch of table salt" See 3 more
  • "white pepper (to taste)" assumed as "1 pinch of white pepper"
  • "salt (to cover cutlets)" assumed as "1 pinch of table salt"
  • "oil (for frying)" assumed as "1 tbsp of oil"
Nutrition information is automatically estimated and may contain errors. Disclaimer
Nutritional information, ingredients, and dietary data displayed on this site are generated or estimated using artificial intelligence. While we strive for accuracy, these values may contain errors and should not be considered a substitute for verified nutritional data. If you have food allergies, intolerances, or any medical or dietary condition, please verify all information independently before consuming any food based on data shown here. This site is not a medical or dietary authority and assumes no liability for inaccuracies. Always consult a qualified healthcare professional for advice regarding your diet.

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