How To Make Japanese Katsu Curry At Home - Marion's Kitchen

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber, while regular breadcrumbs are often less expensive.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: pork cutlet

Chicken thighs are juicier, while pork cutlet can be a cost-effective alternative.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: curry paste

Homemade blends can reduce additives, while curry paste is often cheaper.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor, while canola oil is budget-friendly.

Start by making the curry sauce: add a little oil into a pan.

Add finely diced onion and a pinch of salt to help draw out moisture.

Cook the onion for 5-6 minutes until soft and translucent, avoiding too much color.

Add minced garlic and plain flour to the onions, cooking to eliminate the floury taste.

Stir in Japanese curry powder and Indian garam masala for extra flavor and color.

Add vinegar, chicken stock, and apple juice to the pan.

Grate in ginger and add sliced carrots.

Mix cornflour with water and add to the mixture to thicken the sauce.

Let the curry come to a simmer, then reduce heat and cook gently for about 15 minutes until thick and glossy.

Prepare the chicken: slice chicken breast in half lengthways and season with salt.

Set up a breading station with flour, beaten eggs, and panko breadcrumbs.

Using the left hand for wet and right hand for dry, coat the chicken in flour, then egg, and finally breadcrumbs.

Test the oil temperature by dropping in a few crumbs; when bubbling, add the chicken.

Fry the chicken until golden and crispy on both sides, about 4-5 minutes each side.

Remove chicken and drain on paper towels, sprinkling with salt.

Check the curry for seasoning and adjust with salt or chili powder if desired.

Slice the fried chicken and serve it over rice, ladling the curry sauce on top.

Garnish with Japanese pickled ginger for added flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens