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Japanese chicken katsu curry is the ultimate comfort dish! Tender chicken breast coated in a crispy panko batter and served on a thick, rich, and gravy-like curry. It is seriously delicious and a great dish for making in advance and storing in the freezer for a quick, easy meal during the week!

INGREDIENTS:

Curry Roux Style Paste (skip if you have boxed curry roux)
- 3 ½ tsp curry powder - I use S&B Japanese curry powder
- 2 ½ tsp cumin powder
- 1 tbsp beef fat - or lard
- 3 garlic cloves - finely minced or grated
- 15 g fresh ginger - finely minced or grated
- 1 yellow onion - finely sliced
- 50 ml water
- 3 tbsp all-purpose flour
- 900 ml chicken stock - see note
- 2 tsp coriander powder
- 3 tbsp marmalade
- ½ tsp ground cloves
- 1 tsp cardamom powder
- 2 tsp ginger powder
- 1 bay leaf

Japanese Style Curry (sweet)
- 300 g boneless chicken thigh - or chicken breast
- 1 pinch salt and pepper
- 1 tbsp unsalted butter
- 1 yellow onion
- 2 potato
- 1 carrot
- homemade curry roux - or boxed curry roux
- 600 ml water - if using premade curry cubes, check box for water quantity
- 1 tbsp tsuyu sauce
- ½ tbsp honey
- 1 tbsp sake
- 1 pinch chili powder - optional
- ½ tsp fenugreek powder
- 1 tsp tomato ketchup

Chicken Katsu
- 2 large chicken breast
- 2 pinches salt and pepper
- 6 tbsp cake flour
- 100 ml water
- 2 medium egg
- 100 g all-purpose flour
- 50 g panko breadcrumbs
- 4 tbsp parmesan cheese powder
- cooking oil - for deep frying

To Serve
- 4 portions cooked Japanese short-grain rice - see my post for how to cook Japanese rice on the stove
- 4 tbsp fukujinzuke pickles - optional
- 1 pinch parsley - optional

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TIMESTAMPS:
00:56 ✰ How to make Japanese style curry roux ✰
01:09 Toasting spices
02:03 Caramelizing onions
02:50 Making caramelized onions into roux
03:40 Special ingredients
04:22 Storing the roux (how and how long)
04:46 ✰ How to make Japanese Chicken Curry ✰
05:29 Cooking the chicken
05:44 Adding vegetables
06:23 Adding water and roux
06:45 Special ingredients especially for chicken curry
07:30 ✰ How to make chicken katsu with chicken breast ✰
07:42 How to butterfly cut chicken breast
08:17 Prepping the chicken for frying
09:14 Heating the oil
09:25 How to make batter
10:08 Panko breadcrumbs with bonus ingredient
10:25 How to coat chicken katsu
10:52 Frying chicken katsu
12:19 Cutting the chicken katsu
12:40 Assembling the Chicken Katsu Curry

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ABOUT SUDACHI RECIPES:
Sudachi Recipes is a Japanese cooking media established in 2019 by Yuto Omura. He was born and raised in Japan and lived in the UK for several years. Sudachi Recipes is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.

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#Japanesecurry #curryrecipe #curryfromscratch #Japanesefood #Japaneserecipe #Japanesecooking #katsucurry #chickenkatsucurry #chickencurry #Japanesechickencurry #chickenkatsu

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