Chicken Katsu Curry is a very typical rice bowl dish and a dish that tops the list of comfort foods. The main characteristic is its lightly spiced, sweet curry sauce. A classic katsu is made using pork but the chicken version has also gained popularity. The dish is quick to make and easy too. The breadcrumb-coated chicken is served with a thick curry sauce and rice.
It's called the “original curry” or “Chiba-san’s curry” in the yoshoku restaurant in Ginza, where it originated, the year was 1948. It was pointed out by a famous baseball player, Shigeru Chiba that eating curry and katsu is a bit much, which lead to the creation of a combination of the two, which further turned out flavourful and later well received.
The Japanese Katsu curry is traditionally a pork-based dish, which is served with a special curry sauce and rice. This curry was introduced to Japan from India via army officers. The curry is a bit spicy and thickened with flour.
The preparation of Chicken Katsu Curry (Donburi curry) requires the preparation of curry, a mixture of vegetables, flour and spices and then breaded chicken, beaten egg covered chicken piece fried in oil, and finally served with rice.
Ingredients
- 2 tbsp Butter
- 1/2 cup White Onion (diced)
- 1/2-inch Ginger
- 1 cup peeled and diced Potato
- 1 cup peeled Carrot
- 2 tbsp Refined Flour
- 1/2 tbsp Coriander Seed Powder
- 1/4 tbsp Garam Masala Powder
- 1/8 tbsp Turmeric Powder
- 1/8 tbsp Red Chilli Powder
- 2 cups Water
- Salt (as per taste)
- 1/4 tsp Sweet Paprika
- 1 1/2 tbsp Sugar
For Breaded Chicken
- Oil (for frying)
- 1 Whole Chicken Breast
- 1/2 tsp Black Pepper
- Refined Flour
- 1 Beaten Egg
- 1 cup Breadcrumbs
For Curry
- Heat the pan and add two tablespoon of butter
- To this, add cubed onions and slow cook it
- Now, add grated ginger and stir
- Add one cup of baby carrots or diced/sliced carrots and one cup of diced potato
- Right along with vegetables, add two tablespoons of refined flour in a sprinkling fashion
- Keep mixing so that the flour gets golden brown colour
- After the colour change is achieved, add the curry powder (Madras curry powder or add a mixture of 1/2 tbsp coriander powder, 1/4 tbsp garam masala powder, 1/8 tbsp turmeric, 1/8 tbsp red chilli powder)
- Mix well and add two cups of water to ensure cook vegetables and the flour thickens
- Add salt to taste
- Add 1/4 tsp sweet paprika followed by some sugar to make the curry a bit sweet
- Allow this mixture to cook for 20 minutes
For Crisp Breaded Chicken
- Heat the oil in a pan
- Marinate the chicken breast with salt and pepper
- Sprinkle some flour on the chicken and add a beaten egg over it
- Let the chicken get covered in the egg, flip the sides of the chicken so that egg completely covers the chicken
- Now, add the egg covered chicken to the breadcrumbs. Dab the chicken on the breadcrumbs and gently flip for the other side to get covered
- Fry this piece and transfer this to the heated oil
- Flip the side when one side turns crispy brown
- Take this chicken piece out and keep it on a plate. Cut this chicken into thick slices for plating
- The curry must also be cooked by this time
- In a plate, put one cup Japanese short grain rice on one side, place the gravy on the other half of the plate
- Garnish with some lettuce and red cabbage
Chicken Katsu Curry is the main course dish in Japan, where a katsu curry (the highlight of the dish) is served with a cutlet. This is a filling dish and a classic of Japanese food. The chicken version is starting to reside in everyone’s heart and can be easily made with chicken, vegetables and other ingredients cooked together and served with rice.
Try making this easy, delicious Japanese dish for a weekend lunch and share it with your family and friends.
