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Katsu Curry Rice Recipe

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Chicken Katsu Curry With Jasmine Rice Tilda
Chicken Katsu Curry With Jasmine Rice Tilda from www.tilda.com

Description

Katsu Curry Rice is a Japanese dish that consists of crispy chicken cutlet (katsu) and a savory curry sauce that is served over fluffy white rice. It is a comforting and filling meal that is perfect for any occasion.

Prep Time

Preparation for Katsu Curry Rice takes about 30 minutes.

Cook Time

Cooking time for Katsu Curry Rice takes approximately one hour.

Ingredients

  • For the chicken katsu:
  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 cups panko bread crumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup vegetable oil, for frying
  • For the curry sauce:
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons curry powder
  • 2 tablespoons all-purpose flour
  • 2 cups chicken or vegetable broth
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • For serving:
  • 4 cups cooked white rice
  • 2 green onions, thinly sliced

Equipment

  • Large skillet
  • Medium saucepan
  • Measuring cups and spoons
  • Sharp knife and cutting board
  • Whisk or fork
  • Tongs or slotted spatula
  • Plate or tray lined with paper towels

Method

  1. Preheat oven to 200°F (95°C).
  2. Pound the chicken breasts with a meat mallet until they are an even thickness.
  3. Season the chicken with salt and pepper on both sides.
  4. Place the flour, eggs, and panko bread crumbs in separate shallow dishes.
  5. Dredge each chicken breast in the flour, shaking off any excess.
  6. Dip the chicken in the beaten eggs, then press into the panko bread crumbs, making sure the chicken is evenly coated.
  7. Heat the vegetable oil in a large skillet over medium-high heat.
  8. Fry the chicken for 5-6 minutes per side, or until golden brown and cooked through.
  9. Transfer the chicken to a plate or tray lined with paper towels to drain any excess oil.
  10. Place the skillet back on the stove over medium heat.
  11. Add the vegetable oil, onion, and garlic to the skillet.
  12. Cook for 3-4 minutes, or until the onion is soft and translucent.
  13. Add the curry powder and flour to the skillet and stir to combine.
  14. Gradually pour in the chicken or vegetable broth, stirring constantly to prevent any lumps.
  15. Add the honey, soy sauce, salt, and pepper to the skillet and stir to combine.
  16. Simmer the sauce for 10-15 minutes, or until it has thickened and the flavors have melded together.
  17. Remove the skillet from the heat and let cool slightly.
  18. Transfer the sauce to a blender and blend until smooth.
  19. Return the sauce to the skillet and heat over low heat until warmed through.
  20. To serve, spoon the curry sauce over the chicken katsu and rice.
  21. Garnish with sliced green onions.

Notes

  • If you don't have panko breadcrumbs, you can use regular breadcrumbs or even crushed cornflakes.
  • If you don't have a blender, you can use an immersion blender or skip blending the sauce altogether for a chunkier texture.
  • This recipe can be made with tofu or vegetables instead of chicken for a vegan or vegetarian version.

Nutrition Info

  • Calories: 705
  • Carbohydrates: 58g
  • Protein: 35g
  • Fat: 35g
  • Sodium: 1,822mg
  • Sugar: 9g

Recipe Tips

  • Make sure the oil is hot enough before frying the chicken to ensure a crispy coating.
  • Let the chicken rest for a few minutes before slicing to keep the juices from running out.
  • If the curry sauce is too thick, add a little more broth or water to thin it out.
  • If the curry sauce is too thin, simmer it for a few more minutes to thicken it up.
  • Leftover curry sauce can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

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