Craving japanese flavors? how to make chicken katsu curry from scratch in 3 easy steps

How to make chicken katsu curry from scratch is a question that has tantalized food enthusiasts for ages. This delectable Japanese dish combines crispy chicken katsu, a savory curry sauce, and fluffy rice, creating a symphony of flavors that will leave you craving for more. In this comprehensive guide, we will embark on a culinary journey to master the art of making chicken katsu curry from the very beginning.

Ingredients:

For the Chicken Katsu:

• 1 boneless, skinless chicken breast
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• Vegetable oil for frying

For the Curry Sauce:

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery sticks, chopped
• 2 cloves garlic, minced
• 2 tablespoons curry powder
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 tablespoon soy sauce

For Serving:

• Steamed rice
• Japanese pickles (optional)

Instructions:

Preparing the Chicken Katsu:

1. Flatten the chicken breast: Place the chicken breast between two sheets of plastic wrap and use a meat mallet or rolling pin to pound it thin to an even thickness.
2. Season the chicken: Sprinkle salt and pepper on both sides of the chicken.
3. Create the breading station: Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
4. Bread the chicken: Dredge the chicken in flour, then dip it into the eggs, and finally coat it with panko breadcrumbs. Press the breadcrumbs firmly to ensure they adhere.
5. Fry the chicken: Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully place the breaded chicken in the hot oil and fry for 5-7 minutes per side, or until golden brown and cooked through.
6. Drain the chicken: Remove the chicken from the oil and drain it on paper towels.

Making the Curry Sauce:

1. Sauté the vegetables: Heat vegetable oil in a large saucepan or Dutch oven over medium heat. Add the onion, carrots, celery, and garlic and sauté until softened, about 5 minutes.
2. Add the spices: Stir in the curry powder, garam masala, cumin, and coriander. Cook for 1 minute, or until fragrant.
3. Deglaze the pan: Add the chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until the vegetables are tender.
4. Add the heavy cream and soy sauce: Stir in the heavy cream and soy sauce. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened slightly.

Assembling the Chicken Katsu Curry:

1. Slice the chicken: Cut the fried chicken into bite-sized pieces.
2. Serve over rice: Place a bed of steamed rice on a plate. Top with the chicken katsu pieces.
3. Pour over the curry sauce: Ladle the hot curry sauce over the chicken katsu and rice.
4. Garnish (optional): Add Japanese pickles or other desired garnishes for extra flavor.

Tips for Success:

• Use a high-quality curry powder for the best flavor.
• For extra crispy chicken, double-bread the chicken by dipping it in the egg and breadcrumbs twice.
• Don’t overcrowd the pan when frying the chicken to prevent soggy breading.
• If the curry sauce is too thick, add a little more chicken broth.
• Don’t be afraid to experiment with different vegetables in the curry sauce, such as bell peppers, mushrooms, or peas.

Variations:

• Vegetable katsu curry: Replace the chicken with your favorite vegetables, such as eggplant, zucchini, or potatoes.
• Seafood katsu curry: Use shrimp, scallops, or salmon instead of chicken for a seafood twist.
• Spicy katsu curry: Add a pinch of cayenne pepper or chili flakes to the curry sauce for a spicy kick.

Final Thoughts:

Mastering the art of how to make chicken katsu curry from scratch is a rewarding culinary achievement that will impress your family and friends. With careful preparation and attention to detail, you can create this beloved Japanese dish that is both delicious and satisfying. So, gather your ingredients, don your apron, and embark on this culinary adventure today.

Basics You Wanted To Know

Q: Can I use chicken thighs instead of chicken breasts for katsu?
A: Yes, chicken thighs can be used as a substitute for chicken breasts. They will result in a slightly more tender and flavorful katsu.

Q: How do I make a gluten-free chicken katsu curry?
A: To make a gluten-free chicken katsu curry, use gluten-free flour for breading the chicken and gluten-free soy sauce in the curry sauce.

Q: Can I freeze chicken katsu curry?
A: Yes, chicken katsu curry can be frozen for up to 2 months. Allow it to cool completely before freezing, and reheat in the oven or microwave before serving.