Chicken Katsu Curry
Servings 4
Equipment
- Large Dutch oven
- Large skillet
- Wire Rack
Ingredients
Chicken Katsu:
- 2 boneless skinless chicken breast halves
- Sea salt and freshly cracked black pepper to taste
- garlic powder to taste
- ½ cup flour
- 2 large eggs well whisked
- 1½ cups panko bread crumbs
- 4 tbsp vegetable oil divided, more if needed
Curry Sauce:
- 1 tablespoon vegetable oil
- 1 large yellow onion chopped into 1-inch
- 2 cloves garlic minced
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 2 tbsp curry powder
- 1 tsp salt
- 1 tsp sugar or more to taste
- 8 oz yellow potatoes peeled & cut into 3/4-inch pieces
- 8 oz carrots peeled & cut into 3/4-inch pieces
- 2 cups chicken broth
- 1 tbsp cornstarch mixed onto a slurry with 1 tbsp broth or water
- 1 tbsp salted butter
Serving:
- Steamed rice
- Green onions sliced
Instructions
- Prepare the chicken breasts by cutting them into cutlets. Using a long, sharp knife, start at the thick end of the breast and carefully slice it lengthwise into two even pieces, keeping the knife blade parallel to the cutting board surface.
- Place the cutlets, one at a time, in a heavy-duty zipper-lock bag and pound them to ¼-inch thickness using a meat pounder.
- Season both sides of the chicken cutlets well with sea salt, freshly cracked pepper, and garlic powder, to taste.
- Place uncovered in the refrigerator for 30-60 minutes. Side Note: Don't skip this step! It really does make the chicken so much juicier!
- Meanwhile, make the curry sauce by heating the tablespoon of oil in a Dutch oven over medium heat. Add the 1 tablespoon of oil and the onion, and cook, stirring occasionally, until the onion turns translucent and the edges begin to brown, about 2-3 minutes.
- Add the tomato paste and Worcestershire sauce, and cook until fragrant, 1 minute. Add garlic, curry powder, salt, and sugar, and cook, stirring constantly, for 1 minute.
- Stir in the potatoes, carrots, and chicken broth. Bring to a simmer, cover, and cook until the potatoes and carrots are tender, about 30-35 minutes.
- Finish the curry sauce by mixing the cornstarch with 1 tablespoon of broth or water until fully combined.
- Stir in the slurry until it thickens. Add the butter and stir until well combined. Taste and re-season with salt or sugar, if needed; cover and set aside until serving.
- While the curry simmers, set up a breading assembly line for the chicken with three separate shallow bowls.
- First, pour the flour into a bowl, then season with sea salt, freshly cracked black pepper, and garlic powder to taste; mix well.
- Next, combine the panko crumbs in a shallow bowl and season with sea salt, freshly cracked black pepper, and garlic powder to taste; mix well.
- Finally, whisk the eggs in a shallow bowl, and season with sea salt, freshly cracked black pepper, and garlic powder to taste, and whisk until very well combined.
- Dredge the chicken by dipping each cutlet (using a fork) in the flour mixture, then in the egg mixture, then pressing the cutlets firmly into the panko mixture on both sides until evenly coated.
- Place in 1 layer on a plate lined with parchment paper, separating layers with parchment paper, as needed.
- Place the coated cutlets uncovered in the refrigerator for 10-15 minutes. Side Note: Don't skip this step; it helps the coating really adhere to the chicken.
- Cook the chicken cutlets by heating 2 tablespoons of oil in cast- iron skillet(s) or large nonstick skillet(s) over medium-high heat until hot. Place the coated chicken cutlets directly in the HOT skillet and cook for 3-4 minutes, or until golden brown, cooking in batches so you don’t overcrowd the pan.
- Carefully flip the chicken and cook for another 2-3 minutes, or until golden brown, then remove to a wire cooling rack. Finish the process with the remaining chicken. Side Note: Wipe out the skillet(s) between batches, then add more oil to the skillet(s) before cooking the remaining chicken.
- To serve the chicken katsu curry, place a scoop of steamed rice (or garlic rice) on one side of a bowl, then spoon some curry sauce on the other side. Slice the chicken katsu into thin strips and place on top of the steamed rice.
- Top with sliced green onions and serve immediately. Enjoy.