Chicken Katsu with Rice and Curry Sauce Recipe

Chicken Katsu with Rice and Curry Sauce Recipe

Prep time: 30 minutes -- Cook time: 50 minutes -- Total time: 80 minutes -- Serving: 2 people

 

Description

A delicious and easy recipe for chicken katsu. The chicken filet gets breaded and fried crispy and the curry sauce is made with chunky vegetables. If you don’t like coconut milk you can replace it with regular cooking cream. This is a meal that works all year round - summer as well as winter. It is simple and mostly healthy (apart from the frying part but we’re not talking deep fried here!). Chicken Katsu is a traditional hit in Japan. What sets it apart from regular chicken and curry deals is the panko breaded fried chicken that makes it extra crispy.

We make crispy chicken quite often and we can tell many of you do as well. It is just such a simple and yummy way to make chicken more exciting and it’s always a hit for adults and kids alike. Add the curry sauce on top and you’re in heaven!

 

Ingredients

Chicken 

14.11 oz (400 g) chicken breast

1 egg

0.88 oz (25 g) breading (preferably panko)

1.76 oz (50 g) flour

salt/pepper

Sauce:

5.29 oz (150 g) potatoes

5.29 oz (150 g) carrots

1 yellow onion

2 garlic cloves

1.5 tablespoon curry

0.5 chicken bouillon cube

0.85 cups (200 ml) coconut milk

Extra:

5.64 oz (160 g) rice

 

Directions

  1. Peel potatoes, onion and carrots and cut them in rough chunks with your KUMA knife.
  2. Start making your sauce. In a pot add some oil on medium heat. Add your curry and stir for a few minutes to give it a very slight “burn” to activate the flavor.
  3. Now add finely sliced garlic and your rough cuts of potatoes, onion and carrots. Stir around.
  4. Now add water to the pot - just enough to cover the vegetables. 
  5. Add your half chicken bouillon cube.
  6. Let everything cook until the veggies are tender, then take the pot off the stove. Remove a few tablespoons of water into a separate bowl as it is easier to adjust thickness by adding the water again later if needed. Use a blender to blend everything until combined.
  7. When everything is blended it should look like a thick vegetable paste. Now add coconut milk and taste with salt and pepper. If it’s too thick, add some of the water you just put aside.
  8. Cook your rice according to the box directions. Meanwhile, now it’s time for the chicken. 
  9. Grab your KUMA knife and slice the chicken breasts all the way across the middle (turning one breast into two thinner filets).  
  10. Beat egg until combined in a bowl. Make another bowl with flour and a third bowl with breading.
  11. First turn your chicken filet in flour. Make sure it’s covered everywhere. Then put it in the egg, and finally put it in the breading. Make sure to cover all spaces on the chicken with breading.
  12. Repeat with every single chicken fillet.
  13. On a warm pan add oil or butter (or both for best results). Fry the chicken for 3-4 minutes per side. If your fillets are thick they may need a little longer.
  14. Serve on a plate or bowl with rice, curry sauce and crispy chicken on top to preserve crispiness.
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