Japanese Chicken Katsu Curry Recipe

January 27, 2018Van

Prep time: 15 minutes

Cook time: 35 minutes

Serves: 6

Japanese Curry is probably the most delicious British-influenced food in existence. Yes-thats right. This delicious staple of Japanese Cuisine was originally adopted by the Japanese Navy from the British Navy as a way to avoid a vitamin B deficiency. Thank goodness they did, because this dish is a hit in any culture.

After years of wasting my time and money buying this dish at numerous Southern California Curry Houses—I figured out a way to beat their common curry with some delectable add-ons. Its typical for Japanese quick serve restaurants to use a standard curry mix (i.e. Golden Curry, Vermont or Java) and truly skimp on all the flavor building accoutrements. Come along and follow my truly unique Japanese Curry Recipe to take your taste buds to the next level.

The Golden Curry Package is your canvas—and we all know that every painter has their own arsenal of tricks to unleash their masterpiece.

S&B brand Golden Curry Sauce Mix & S&B Togarashi. You can find this curry at your local Asian market or you can order it from Amazon, click on the picture for the exact one to order. You can find the red Fukujinzuke at Japanese markets in the refrigerated section.

Japanese Chicken Katsu Curry Recipe

January 27, 2018 Van

Prep time: 15 minutes
Cook time: 35 minutes

Serves: 6

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INGREDIENTS

For the CURRY

1 Package of S&B Golden Curry Sauce Mix
1 Large Onion, diced
1 Garlic Clove, minced
3 Medium Potatoes, peeled and cut into bite sized pieces
4 Carrots, peeled and cut into 1/3 inch slices
1 Tablespoon Vegetable Oil
Cooked Short Grain Rice, for 6 servings
1 Teaspoon Soy Sauce, (optional)
2 Teaspoons Ketchup, (optional)
1 Tablespoon Apricot or Fig Jam, (optional)
½ Teaspoon Worcestershire Sauce, (optional)
Fukujinzuke / Japanese pickled daikon, (optional)
Togarashi / Japanese red chili pepper powder, (optional)

For CHICKEN KATSU

3 Chicken Breasts, boneless and skinless
½ Cup All Purpose Flour
Panko Bread Crumbs
1 Large Egg
2 Tablespoons Water
Kosher Salt
Frying Oil

Method

For the CURRY

1)
In a large pot, add 1 Tablespoon of Vegetable Oil and heat on medium low. Add the diced onion and sauté until they are soft, about 5 minutes. Add the minced garlic and sauté for an additional 2 minutes.

*If you have extra time, caramelize the onions on low heat until the are deep brown (stirring occasionally), this can take up to an hour , but greatly improves the flavor of the curry
2)
Add carrots, potatoes, and 6 Cups of water to your pot and turn the heat to high. Add in the Soy Sauce, Ketchup, Worcestershire Sauce and Apricot Jam – these are all optional, but really enhance the flavor of the curry. Stir well, once it starts to boil, turn your heat down low so it’s at a simmer.
3)
Cook until the potatoes and carrots are tender to your liking, it usually takes about 20 minutes for me, but this time will vary depending on your heat setting and size of the carrots and potatoes, so start checking at around 10 minutes.
4)
After your veggies are tender, break up the S&B Golden Curry Sauce Mix (it’s comes in two square blocks and you break each piece into 4 small blocks) and add it to your pot. Constantly stir until the blocks are completed melted, this usually takes about 5 minutes. Your curry will be very thick now.

For the CHICKEN KATSU

1)
Carefully slice the chicken breast pieces in half widthwise. You should end up with 6 thin chicken breasts.
2)
Lightly sprinkle some kosher salt over the chicken breast to season, about a pinch of salt on each side. Dredge the chicken breasts in the flour, so that they are just lightly dusted with flour.
3)
Beat 1 egg with 2 tablespoons of water in a large bowl. Dip the floured chicken breasts into the egg wash and then coat well with Panko Bread Crumbs.
4)
Heat up your frying oil to 360°F Monitor the heat of the oil with a deep fry thermometer.
5)
Depending on the size of your pot, fry 1-2 chicken breasts at a time until they are golden brown. Wait until the temperature goes back to 360°F before frying the next batch.
6)
Slice your chicken katsu into thin pieces (about 1/2 inch each) and serve with rice and curry. Garnish with Fukujinzuke and a sprinkle of Togarashi.