Chicken Katsu with Curry
Chicken Katsu with Curry is one of those cozy recipes you make when you want something warm and filling. Crispy chicken cutlets drizzled in a spiced and slightly sweet curry sauce.
Servings: 4
Calories: 754kcal
Ingredients
Curry Sauce
- 2 tablespoons oil such as avocado
- 2 tablespoons butter
- 1 large white onion finely chopped
- 2 medium carrots cut into small pieces
- ¼ cup grated apple such as honey crisp
- 4-7 cloves garlic cloves minced
- 1 teaspoon freshly grated ginger or ginger paste
- 3-4 teaspoons curry powder
- ½ teaspoon garam masala
- ¼ teaspoon white pepper
- 2 tablespoons all purpose flour
- 1½ cups chicken broth
- 1 tablespoon low sodium soy sauce
- 2 teaspoons brown sugar
Chicken Katsu:
- 1 ¼ lb. Boneless, skinless chicken cutlets , thinly sliced chicken (see notes)
- 2 large eggs lightly beaten
- ⅓ cup all purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon white pepper
- 1 teaspoon garlic powder
- 1½ cups panko breadcrumbs
- Oil for frying
Bowls:
- 2 cups prepared jasmine rice
- Sliced scallions
- Sesame seeds or Furikake seasoning
Instructions
- SAUTE: Heat a saucepan over medium heat with the oil. Add the onions with a pinch of salt in the butter for 5 minutes. Add the carrots, apple, and chopped garlic and continue to saute for another 5 minutes. Then add the grated ginger, curry powder, garam masala, and white pepper and continue to cook for 30-60 seconds.
- SAUCE: sprinkle the flour over the ingredients. Cook, stirring frequently for 1 minute. Then add the chicken stock slowly while you stir to combine. Add soy sauce and brown sugar. Allow the sauce to come to a boil and allow the curry to cook and thicken. Check to make sure the carrots are tender, with a sharp knife. Then turn off the heat. For a smooth sauce, use an immersion blender, blend until smooth.
- ADJUST: Taste and adjust with more salt or curry powder as needed. You may also need another splash of chicken broth to thin it out.
- SET UP: Set up a dredging station for the chicken cutlets. Add the flour, kosher salt, pepper, and garlic powder to a bowl and mix with a fork. Add the eggs to another shallow bowl and beat lightly with the fork. Then add the panko to the last bowl.
- DREDGE: Make sure the chicken is patted dry before dipping in flour. Dip the chicken in the flour, egg, and finally the panko. Press down in the panko so that the crumbs adhere to the chicken. Set aside on a plate and continue dredging the remaining chicken pieces the same way.
- COOK: Heat 2 inches of oil in a deep saute pan to 350ºF over medium-high heat. Once hot, gently lay the breaded chicken cutlet away from you in the hot pan and let it cook for 2-4 minutes per side depending on the thickness until the exterior is golden brown and a metal thermometer registers to 165ºF.
- REMOVE: Remove chicken cutlets to a wire cook rack set on top of a baking sheet. Cook remaining cutlets the same way. Slice chicken cutlets right before serving.
- SERVE: warm curry in bowls with prepared fluffy rice and sliced chicken on top sprinkled with scallions and sesame seeds.
Notes
- Chicken: feel free to use boneless, skinless chicken breast that are thinly sliced and pounded out. You can also use chicken thighs, just be sure to use a mallet to flatten the chicken into a thin cutlet.
- Cutlets: You can dredge chicken cutlets then cover, refrigerate, and use them later. I do this a ton when I'm short on time right before dinner. This makes it quick and easy to fry them up right before you sit down to eat.
Nutrition
Calories: 754kcal | Carbohydrates: 61g | Protein: 42g | Fat: 37g | Fiber: 4g | Sugar: 7g
