Perfect Japanese Chicken Katsu Curry
About this recipe
If you're a fan of fried chicken and curry, you're in for a treat with this Perfect Japanese Chicken Katsu Curry! This dish combines crispy chicken cutlets with a rich, creamy Japanese curry, making it a comforting and satisfying meal.
In this recipe, Aaron and Claire show you how to achieve that perfect balance of flavors and textures without the hassle of making everything from scratch. Using a Japanese curry mix simplifies the process while still delivering on taste.
Ingredient notes
- You can also use chicken thighs instead of chicken breasts.
Tips from Aaron and Claire’s video
- Slice the onions as thinly as possible to ensure they caramelize evenly and develop deep flavor during the 40-minute sauté.
- When breading the chicken, make sure to press the panko breadcrumbs onto the chicken to ensure they adhere well and create that signature crispy texture.
- Fry the chicken in batches to maintain the oil temperature, which helps achieve a golden brown and crispy exterior.
Good to know
- How long does it take to prepare this dish?
- The total time for this recipe is 90 minutes.
- Can I use a different type of chicken?
- Yes, you can use chicken thighs instead of chicken breasts.
- What should I do if I don't have an immersion blender?
- You can use a regular blender, but let the curry cool down first to avoid any explosions.
- How many servings does this recipe yield?
- This recipe serves 4.
No life story here — the video and the recipe are the whole point. All credit to Aaron and Claire: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Slice the onions as thinly as possible.
- 2
Cut the carrot and sweet potato into large chunks.
- 3
Heat 3 tablespoons of oil in a pot over medium heat and add the onions. Sauté for 40 minutes until deep caramelized, reducing heat if necessary.
- 4
In another pan, heat 1 tablespoon of oil over medium heat and add the carrots and potatoes. Cook for about 10 minutes until golden brown.
- 5
Once the onions are caramelized, add 3 tablespoons of tomato paste and 1 tablespoon of cumin powder. Cook for 1 minute.
- 6
Add 8 cups of water, 1.5 tablespoons of chicken bouillon powder, 1 tablespoon of soy sauce, and 1 tablespoon of Worcestershire sauce to the pot with onions. Stir in the carrots and potatoes, cover, and simmer for 30 minutes over medium-low heat.
- 7
After 30 minutes, remove from heat and stir in 220 grams of Japanese curry mix and 2 tablespoons of unsalted butter until well combined. Blend until smooth using an immersion blender or regular blender (let cool if using a regular blender).
- 8
For the chicken katsu, pound the chicken breasts to an even thickness and season with salt and pepper.
- 9
Set up a breading station with trays of flour, beaten eggs, and panko bread crumbs. Coat each chicken breast in flour, then dip in eggs, and finally coat with panko, pressing to adhere.
- 10
Heat oil in a pot to 170°C (340°F). Fry the chicken in batches for 6-8 minutes until golden brown and crispy. Let rest on a cooling rack.
- 11
Chop green onions for garnish and slice the cooked chicken katsu.
- 12
To serve, place a bowl of cooked rice on a plate, pour over the curry, and top with sliced chicken katsu. Garnish with green onions and serve with pickled scallions and ginger if desired.
Heads up — we had to guess a little:
- The quantity of chicken is inferred as 2 pieces based on typical serving sizes for katsu.
Credit where it’s due: this recipe was transcribed from Aaron and Claire’s original video on YouTube. Follow them there — it’s their dish.
Are you Aaron and Claire? Claim this page or ask us to take it down. Your call, always.
