Japanese Katsu Curry Recipe

Vegetable oil: Used for sautéing the aromatics and frying the chicken cutlets.

Onion: Adds sweetness and depth to the curry sauce.

Garlic: Provides a robust flavor to the curry sauce.

Ginger: Adds a fresh, zesty note to the curry.

Curry powder: The main spice blend for the curry sauce.

Chicken broth: Forms the base of the curry sauce, adding richness.

Soy sauce: Adds umami and depth to the sauce.

Honey: Balances the flavors with a touch of sweetness.

Flour: Used to thicken the curry sauce and for dredging the chicken cutlets.

Carrot: Adds sweetness and texture to the curry.

Potato: Adds heartiness to the curry.

Chicken cutlets: The main protein, providing a crispy contrast to the curry sauce.

Eggs: Used to help the panko breadcrumbs adhere to the chicken cutlets.

Panko breadcrumbs: Creates a light, crispy coating for the chicken cutlets.

When preparing the katsu, ensure the chicken cutlets are pounded to an even thickness. This allows for uniform cooking and prevents the cutlets from being overcooked on the outside while remaining undercooked on the inside. Additionally, when coating the cutlets with panko breadcrumbs, press the breadcrumbs firmly onto the chicken to create a crispier texture.

• vegetable oil - Substitute with canola oil: Canola oil has a similar neutral flavor and high smoke point, making it suitable for frying and sautéing.

• onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor, which can complement the curry well.

• garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can provide a similar flavor, though it is less pungent.

• ginger - Substitute with ground ginger: Ground ginger can be used in place of fresh ginger, though it has a more concentrated flavor, so use sparingly.

• curry powder - Substitute with garam masala: Garam masala can provide a similar depth of flavor, though it may be slightly spicier and more aromatic.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a similar savory base, making the dish suitable for vegetarians if the chicken is also substituted.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• honey - Substitute with maple syrup: Maple syrup can provide a similar sweetness with a slightly different flavor profile.

• flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent in place of flour, though it may result in a slightly different texture.

• carrot - Substitute with parsnip: Parsnips have a similar texture and sweetness, making them a good alternative to carrots.

• potato - Substitute with sweet potato: Sweet potatoes can add a different flavor and a touch of sweetness to the dish.

• chicken cutlets - Substitute with pork cutlets: Pork cutlets can be used in place of chicken cutlets for a different but equally delicious protein option.

• flour - Substitute with rice flour: Rice flour can be used for dredging and is a good gluten-free alternative.

• eggs - Substitute with buttermilk: Buttermilk can be used to help the breadcrumbs adhere to the cutlets, though it will impart a slightly tangy flavor.

• panko breadcrumbs - Substitute with regular breadcrumbs: Regular breadcrumbs can be used if panko is unavailable, though they may not be as light and crispy.

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and neutral flavor, making it suitable for frying.

• Allow the curry sauce to cool completely before storing. This prevents condensation, which can lead to a watery sauce.

• Transfer the curry sauce to an airtight container. Ensure it is sealed tightly to maintain freshness and prevent any odors from the fridge from seeping in.

• Store the curry sauce in the refrigerator for up to 3-4 days. If you plan to keep it longer, consider freezing it.

• For freezing, pour the curry sauce into a freezer-safe container or heavy-duty freezer bags. Leave some space at the top as the sauce will expand when frozen.

• Label the containers with the date to keep track of its freshness. The curry sauce can be frozen for up to 2-3 months.

• To reheat the curry sauce, thaw it in the refrigerator overnight. Then, warm it up in a saucepan over medium heat, stirring occasionally until heated through.

• For the chicken katsu, let the cutlets cool completely before storing. This helps maintain their crispy texture.

• Place the chicken katsu in an airtight container, separating each cutlet with parchment paper to prevent them from sticking together.

• Store the chicken katsu in the refrigerator for up to 2 days. For longer storage, freezing is recommended.

• To freeze the chicken katsu, wrap each cutlet individually in plastic wrap or aluminum foil. Then, place them in a freezer-safe bag or container.

• Label the packaging with the date. The chicken katsu can be frozen for up to 1 month.

• Reheat the chicken katsu by baking in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through and crispy. Avoid microwaving as it can make the breading soggy.

• When ready to serve, combine the reheated curry sauce and chicken katsu over freshly cooked rice for a delicious meal.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Place the leftover chicken cutlets in the skillet and cover with a lid.
  4. Cook for 3-4 minutes on each side until the cutlets are heated through and crispy.
  5. In a separate saucepan, reheat the curry sauce over medium heat, stirring occasionally.
  6. Once both components are hot, serve the katsu with the curry sauce over freshly steamed rice.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken cutlets on a baking sheet lined with parchment paper.
  3. Cover the cutlets loosely with aluminum foil to prevent them from drying out.
  4. Bake for 15-20 minutes, or until the cutlets are heated through.
  5. Meanwhile, reheat the curry sauce in a saucepan over medium heat, stirring occasionally.
  6. Once both components are hot, serve the katsu with the curry sauce over freshly steamed rice.

• Microwave Method:

  1. Place the chicken cutlets on a microwave-safe plate.
  2. Cover the cutlets with a damp paper towel to keep them moist.
  3. Microwave on medium power for 1-2 minutes, then flip the cutlets and microwave for another 1-2 minutes, or until heated through.
  4. In a microwave-safe bowl, reheat the curry sauce in 30-second intervals, stirring in between, until hot.
  5. Serve the katsu with the curry sauce over freshly steamed rice.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the chicken cutlets in the air fryer basket in a single layer.
  3. Air fry for 5-7 minutes, or until the cutlets are heated through and crispy.
  4. Reheat the curry sauce in a saucepan over medium heat, stirring occasionally.
  5. Once both components are hot, serve the katsu with the curry sauce over freshly steamed rice.

• Saucepan: Used to cook the curry sauce and simmer the vegetables until tender.

• Frying pan: Used to fry the chicken cutlets until golden brown and cooked through.

• Chopping board: Provides a surface to chop the onions, garlic, ginger, carrots, and potatoes.

• Knife: Essential for chopping the onions, garlic, ginger, carrots, and potatoes.

• Measuring spoons: Used to measure out the vegetable oil, curry powder, soy sauce, and honey.

• Measuring cups: Used to measure the chicken broth, flour, and panko breadcrumbs.

• Mixing bowls: Used for dredging the chicken cutlets in flour, dipping them in beaten eggs, and coating them with panko breadcrumbs.

• Whisk: Helps to stir the curry sauce until smooth and to beat the eggs.

• Tongs: Useful for handling the chicken cutlets while dredging, dipping, and frying.

• Spatula: Used to stir the curry sauce and to turn the chicken cutlets while frying.

• Rice cooker: Convenient for cooking the rice to serve with the katsu curry.

• Plate: Used to serve the katsu with curry sauce over rice.

Prep ingredients ahead: Chop onion, garlic, ginger, carrots, and potatoes in advance.

Use pre-made broth: Opt for store-bought chicken broth to save time.

Double the sauce: Make extra curry sauce and freeze for future meals.

Streamline dredging: Set up a dredging station with flour, eggs, and panko breadcrumbs in a row.

Cook cutlets together: Fry multiple chicken cutlets at once to save time.

Use a rice cooker: Prepare rice in a rice cooker while you cook the rest.