Elevated Chicken Katsu Curry with Velvety Sauce

By Cookbook Directory

Recipe overview

40 minutes | 25 minutes | 65 minutes

Elevate your weeknight with this refined Japanese Chicken Katsu Curry. Succulent, premium chicken breasts are meticulously pounded, double-breaded in crisp Panko, and perfectly pan-fried to a golden-brown. This is served alongside a deeply aromatic and velvety curry sauce, slow-cooked with finely diced vegetables and a bespoke blend of spices, then exquisitely smoothed. A Michelin-level take on a comforting classic, designed for discerning home cooks.

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Serves:
Chicken
Japanese
Curry
Meat
Elevated Comfort Food
Katsu
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Ingredients

  • 4 fillets - premium boneless, skinless chicken breasts
  • fine sea salt (to taste)
  • freshly ground black pepper (to taste)
  • 1 - large free-range egg
  • 100 grams - Japanese Panko breadcrumbs
  • 230 mls - high-quality neutral oil (for pan-frying (e.g., grapeseed or canola))
  • 2 - medium yellow onions (finely sliced)
  • 5 - fresh garlic cloves (finely minced)
  • 1 inch piece - fresh ginger (finely grated)
  • 2 - medium carrots (finely diced)
  • 4 teaspoons - premium Japanese curry powder blend
  • 600 mls - rich, low-sodium chicken stock (preferably homemade or a premium brand)
  • 2 teaspoons - pure honey
  • 4 teaspoons - naturally brewed dark soy sauce
  • 1 - fresh bay leaf (or dried)
  • 1 teaspoon - garam masala
  • Japanese short-grain rice (freshly cooked, for serving)
  • 2 tablespoons - fresh scallions (thinly sliced, for garnish)
  • 1 teaspoon - toasted sesame seeds (for garnish)
  • 4 - lemon wedges (for serving)

for chicken coating

  • 2 tablespoons - plain flour

for curry sauce

  • 2 tablespoons - high-quality neutral oil
  • 2 tablespoons - plain flour

Instructions

For the Velvety Curry Sauce:

  1. Heat 2 tablespoons of high-quality neutral oil in a medium, heavy-bottomed saucepan or Dutch oven over medium-low heat.
  2. Add the 2 finely sliced yellow onions, 5 finely minced fresh garlic cloves, and 1-inch piece of finely grated fresh ginger. Sweat gently for 7-10 minutes, stirring occasionally, until the onions are deeply translucent and slightly caramelized, releasing their natural sweetness.
  3. Stir in the 2 finely diced carrots. Continue to cook for another 8-10 minutes over low heat, ensuring the carrots soften without browning.
  4. Add 2 tablespoons of plain flour and 4 teaspoons of premium Japanese curry powder blend. Cook, stirring constantly, for 1-2 minutes to toast the spices and cook out the raw flour taste, creating a fragrant roux.
  5. Gradually whisk in the 600ml of warm rich chicken stock, pouring in a steady stream while continuously stirring to prevent lumps and ensure a smooth sauce. This gradual addition creates a silken texture.
  6. Stir in 2 teaspoons of pure honey, 4 teaspoons of naturally brewed dark soy sauce, and 1 fresh bay leaf.
  7. Bring the sauce to a gentle simmer over medium heat, stirring occasionally. Reduce the heat to low, cover partially, and let it simmer for 20-25 minutes, or until the sauce thickens to a luxurious, pourable consistency. Stir periodically to prevent sticking.
  8. Carefully pour the curry sauce through a fine-mesh sieve into a clean bowl. Using the back of a spoon or a spatula, press firmly on the solids in the sieve to extract maximum flavor and achieve an impeccably smooth, velvety sauce. Discard the remaining solids.
  9. Return the strained, smooth sauce to the saucepan. Keep on the lowest heat, stirring occasionally, until ready to serve. Just before serving, stir in 1 teaspoon of garam masala to preserve its delicate aroma.

For the Crispy Chicken Katsu:

  1. Place each of the 4 premium chicken breast fillets between two sheets of cling film or parchment paper. Using a meat mallet, gently but firmly pound the chicken to an even thickness of approximately 1 cm (0.4 inches). This ensures even cooking and tenderness.
  2. Season both sides of the pounded chicken breasts generously with fine sea salt and freshly ground black pepper.
  3. Prepare a classic three-station dredging setup: In the first shallow bowl, place 2 tablespoons of plain flour. In the second bowl, whisk the 1 large free-range egg until frothy. In the third bowl, place 100 grams of Japanese Panko breadcrumbs.
  4. Using a 'dry hand, wet hand' technique for a clean process, first coat each chicken breast thoroughly with flour, shaking off any excess. Then, dip the floured chicken into the beaten egg, ensuring complete coverage. Finally, carefully transfer to the Panko breadcrumbs, pressing gently to ensure the Panko adheres firmly and completely. For an extra-crispy crust, consider a second dip in egg and Panko.
  5. Heat 230ml of high-quality neutral oil in a large, heavy-bottomed frying pan or cast-iron skillet over medium-high heat. Crucially, use a kitchen thermometer to ensure the oil reaches a consistent temperature of 170-175°C (340-347°F) for optimal crispness without greasiness.
  6. Carefully place one or two breaded chicken breasts into the hot oil, ensuring not to overcrowd the pan, which would lower the oil temperature. Fry for 3-4 minutes per side, or until the katsu is gorgeously golden brown and cooked through. The internal temperature should register 74°C (165°F).
  7. Remove the cooked chicken katsu from the pan and place it on a wire rack set over a baking sheet lined with kitchen paper. This allows excess oil to drain while maintaining the chicken's crisp exterior.
  8. Allow the katsu to rest for a minute or two before slicing into uniform strips, creating an elegant presentation.

To Serve:

  1. Artfully arrange a bed of freshly cooked Japanese short-grain rice on individual plates.
  2. Fan out the sliced, crispy chicken katsu beside the rice.
  3. Ladle a generous portion of the warm, velvety curry sauce artfully over the chicken and around the plate.
  4. Garnish with a sprinkle of thinly sliced fresh scallions or chives and toasted sesame seeds for an aromatic finish and textural contrast. Serve immediately with a fresh lemon wedge on the side; a squeeze of lemon juice brightens the rich flavors beautifully.