Chicken Katsu curry
This is my super simple (some would say cheats’) chicken katsu curry recipe for those times when really laborious cooking is out of the question but you have already had 3 takeaways that week! Does this mean you should have beans on toast? No! It is my life’s motto that I will never knowingly waste an opportunity for a good meal and this chicken katsu curry more than delivers on that maxim! The curry in this recipe does not involve a lot of effort as it uses shop bought curry roux in cube form. What it lacks in effort however, it makes up for in authenticity as it turned out totally indistinguishable from my favourite restaurant’s version. This recipe is a great way to feed a crowd restaurant quality food without splurging on restaurant prices and is therefore, understandably, a home cooking staple all across Japan. It is also worth making the full quantity of curry listed here even though it feeds 8, as you can easily freeze some. This recipe is relatively quick to achieve anyway but it gains ‘instant’ status if it is pulled from the freezer! What a win that would be to find a bag of this on a busy day!
In terms of the chicken katsu (the panko breaded chicken element) allow 125g of boneless, skinless, chicken thighs per person. It is best to bread and fry the chicken as and when it is needed and serve immediately. If you are freezing half the curry just make enough chicken for the amount of immediate diners present. When you defrost the rest of the curry you can make more fried chicken, or you could pair the curry with another protein of your choice, cooked to your liking.
If you want to make this dish healthier you could bake the chicken katsu. I have personally never felt the need to as the frying method is the one most used in Japanese homes. I say if it ain’t broke don’t fix it - and this panko fried chicken definitely don’t need fixing! Plus you will know if you have read my other recipes that I try to keep recipes true to their origins where possible in order to preserve their cultural significance. In this case I am more than happy to respect the Japanese tradition of frying katsu because it also happens to be by far the most delicious method! If you are intent on a no-fry approach however, I refer you to the internet at large where you will surely find the resources you need.
A note on ingredients:
I have used the Java (milk free) curry roux that I ordered off amazon. There are however other brands such as S&B and Yutkaka both of which are available at major UK supermarkets (Tesco, Sainsburys, Ocado and probably more). Check the packet to choose your spice level and if you are vegan, make sure you choose one without milk powder. There is a lot of variety even within brands as they make different products aimed at different geographical markets, so read the packets carefully if you are looking for a milk free option!
I have listed the amount of water and curry roux I used to make mine, however this could vary between brands, and even your preference. Using more curry roux results in a thicker spicier sauce.
If you are good with spice and like the sauce thick, be very gentle with the seasoning of the vegetables and stock (use less salt) as this will enable you to use more curry roux for an intense flavour as it is quite salty itself.
Is it cheating to use the shop bought roux? I have a simple way of dealing with these pangs of pre-packaged panic. If it is better and more authentic tasting to buy something rather than make it from scratch then that is what i do. This curry roux falls squarely into that category. Japanese home cooks use the packet roux, so I do too. It is possible to make your own, but the packet stuff is the most authentic in my view - win win.
Here is the recipe for my very easy Chicken Katsu Curry!
Easy Chicken Katsu Curry Recipe
Serves 8
Ingredients:
For the curry sauce:
8 small charlotte potatoes (or fewer larger potatoes sliced into more pieces)
2 large carrots
2 white onions
2 medium cloves garlic
1 knob (10g) ginger (around the same size as 2 cloves of garlic)
2 tbs sunflower oil
1 tbs honey
1 tbs tomato ketchup
1 tbs soy sauce
1/2 teaspoon sriracha
600mls chicken stock
600mls water
300g Java curry roux (substitute for another brand if you like, but you will have to read the packet to guide how much to use. Alternatively just add some, taste, and repeat as necessary until you get a sauce that you like)
Jasmine rice as desired for serving
For the Chicken Katsu:
1kg boneless, skinless chicken thighs for 8 people (or 125g per person )
1 pack of panko breadcrumbs
2 eggs
150g of plain flour
salt
paprika
cayenne pepper
garlic powder
sunflower oil for frying as needed
Method:
1) Chop the vegetables - Finely mince the garlic and ginger. Chop the carrots and onions into chunks and cut the potatoes into pieces roughly the same size as the carrot. (See photo of potato pieces for guidance).
2) Saute the vegetables (apart from the potatoes) - Add the sunflower oil to a large sauce pan and saute (gently fry) the onions, garlic, ginger, carrots and a pinch of salt for 2 minutes.
3) Add the liquid and simmer - Add the chicken stock, water, ketchup, soy, honey, and sriracha and bring to the boil with the lid on. Simmer with the lid on for 15 minutes.
4) Coat the chicken in breadcrumbs - Cut the chicken into bitesize pieces and season lightly with salt and cayenne. in a small bowl season the flour with salt, paprika, garlic salt and cayenne generously. Beat the eggs in a small bowl, and place the panko breadcrumbs in another small bowl. Put the chicken pieces into the flour , then remove them all at once with your hands and place them all into the egg. A few at a time remove the chicken pieces from the egg and place in the panko. Shake around and pat until well covered. Set aside on a tray.
5) Add the potatoes to the pot and simmer - after the broth has been simmering for 15 minutes add in the chopped potatoes. Cover and cook for a further 10 minutes or until the potatoes are tender.
6) Set your jasmine rice to cook - cook your rice according to packet instructions. I use a rice cooker that goes in the microwave and takes 14 minutes.
7) Add the curry roux and simmer while stirring - Once your vegetables are tender, chop up your curry roux into pieces and add to the broth. Stir until dissolved. Simmer gently for 10 minutes stirring regularly to prevent the bottom sticking.
8) Fry the chicken - heat sunflower oil in a high sided saucepan (add enough oil to cover the pieces of chicken completely). When the oil is hot (around 180, or until a test bit of bread or breadcrumbs fizzes immediately and starts to turn golden after 2 minutes) add the chicken pieces. Cook for 7 minutes at least and until a deep brown colour is achieved. You may need to do this in batches. If the chicken starts to turn brown very quickly, the oil is too hot and you should remove it from the heat for 20 seconds and then set it on a lower heat.
9) Assemble your bowl - shape your rice by oiling a rice bowl liberally before packing rice into it. Turn it out into your serving bowl and tap the base to release the rice mound. Add your curry sauce and finally your katsu chicken. Eat immediately!