- 3 days ago
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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 box
➤ SUBSCRIBE HERE: https://tinyurl.com/b69ed7na
➤ GET MY FREE E-COOKBOOK!": https://rb.gy/9pc98k
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 box
Category
🛠️
LifestyleTranscript
00:10Hey guys, it's Yuto from SashiRecipes.com and today I'm going to show you how to make the
00:16ultimate Japanese comfort dish, katsu curry. Even though we usually use pork for katsu,
00:21I'll be showing you how to make a delicious crispy chicken katsu with chicken breast.
00:26This recipe is seriously good, so let's get started.
00:33First, I'm going to quickly show you how to make curry roux from scratch. This recipe serves four
00:37to five people and takes about two and a half hours. I know it's long, but it can be made
00:43in
00:43advance and then the curry itself doesn't take long at all. If you want to use the pre-made curry
00:49cubes,
00:50that's also fine, but my recipe is optimized for my homemade roux. I'm going to get straight to it.
00:56If you need a list of ingredients, I've put them in the description for you.
01:03So take a frying pan, heat it on medium and add three and a half teaspoons of curry powder
01:10and two and a half teaspoons of cumin. We're just going to toast them a little to intensify the flavor.
01:21Once it's slightly darkened and smoking a bit, remove it from the heat and set it aside for later.
01:29Next, take a new pan and heat it on medium. Once it's hot, add about one tablespoon of beef fat.
01:36You can use lard or butter instead if you like.
01:38You can use the garlic. Melt it a bit and then add three cloves of finely minced garlic
01:44and 50 grams of minced fresh ginger.
01:56Once the garlic and ginger are fragrant, remove the block of the excess fat and add the onions.
02:05I'm cooking these onions right down until they become a paste. I've thinly sliced them so that
02:12they cook faster. This is going to make my final curry have a good color and deep complex flavor.
02:19Stir them occasionally and if they start to stick to the bottom of the pan, add a small splash of
02:25water
02:26to unstick them. It takes about 30 minutes for the onions to become soft enough. After around 15 minutes,
02:34pour in 50 millilitres of water and simmer until the water is reduced completely.
02:47Once the onions resemble a thick paste, add three tablespoons of flour and mix it well.
02:59Add your toasted spices and mix them in too.
03:11Next, I'm adding 900 millilitres of chicken bouillon. Add a small splash first to loosen up the mixture,
03:19then just keep adding it gradually. Mixing each time.
03:37Once it's more or less smooth, add three tablespoons of marmalade,
03:43two teaspoons of coriander powder,
03:46half a teaspoon of ground cloves,
03:48one teaspoon of cardamom powder,
03:52and two teaspoons of ginger powder.
04:01Finally, add a bay leaf and leave to simmer for two hours.
04:06During these two hours, you don't need to watch it constantly, but just stir it from time to time
04:12and remove any form that floats to the top.
04:17After two hours, it should look like this. Preferably transfer it to a container and keep it in the fridge
04:23overnight,
04:24but it's still good to use straight away if you can't wait.
04:31I'll recommend doubling or tripling the recipe for this roux, then you can keep it in the fridge for a
04:37week or up to a month in the freezer, ready to make an easy curry anytime.
04:44So now I'm gonna show you how to use this roux to make a mild and little bit sweet Japanese
04:50style chicken curry.
04:54So first, get your chicken. I'm using skin on chicken thigh, cut into bite-sized pieces,
05:00and I'm just gonna sprinkle it with a pinch of salt and pepper.
05:04I find chicken thigh is juicier and adds more flavour to the curry, but if you prefer to use chicken
05:11breast, that's also okay.
05:13We'll be using chicken breast later to make the katsu.
05:16Heat a large pan. I'll use medium heat and add one tablespoon of butter for a richer flavour.
05:28Add the chicken and fry it until the surface is browned.
05:41Once it's browned, add one sliced onion and fry until it's softened slightly.
05:52Okay, that's looking good. Next, add two potatoes and one carrot.
05:57Both cut up kinda small to medium size so that they cook quickly.
06:02Next, add one tablespoon of tsuyu sauce. Mix and let it cook for about one minute.
06:08If you can't get tsuyu sauce, you can replace it with soy sauce or make your own tsuyu sauce.
06:13I have the recipe on my blog and I've put the link in the description for you.
06:18After a minute has passed, add 600ml of water and your homemade curry roux.
06:25If you're using pre-made roux, check the box for how much water you need to add because they're all
06:31different.
06:33Mix it up until the roux is dissolved.
06:38Once the roux is incorporated, I'm gonna add some special ingredients that I think really complement chicken curry in particular.
06:47So first, I have one tablespoon of sake. This adds umami and makes the curry more balanced.
06:54A sprinkle of chili powder. This is optional for people who prefer a bit spicy curries.
07:01Then half teaspoon of fenugreek, which is a bit sweet and nutty, used a lot in Japanese curry.
07:09A teaspoon of ketchup.
07:13And a half tablespoon of honey. The ketchup and honey are different kinds of sweetness.
07:20So now all we do is simmer and mix it from time to time. This will take about 20 minutes.
07:26So that gives us the perfect amount of time to make the katsu.
07:33Take the chicken breast. They're very thick and are never gonna cook all the way through.
07:38So I'm gonna show you how to do a butterfly cut. Get a sharp knife and cut kinda diagonally on
07:46each side like this.
08:00You'll be able to open it out like this. It's already so much thinner.
08:05Cut in half and you have enough for two chicken katsu pieces from one chicken breast.
08:11You'll need two chicken breasts for four portions.
08:15Next, sprinkle with salt and pepper on each side.
08:36Finally, we just wanna flatten it out so it's the same thickness all the way through.
08:41This will ensure even cooking.
08:44So wrap the chicken in plastic wrap and then use a rolling pin or something to pound it.
08:51Pound it until it's about one centimeter thick, about half an inch or so.
09:11Now, before I prepare the batter, I'm gonna heat my oil to 170 degrees Celsius. That's about 340 degrees Fahrenheit.
09:22While it's heating, take a bowl and add 100g of plain flour.
09:29And 100ml water and two eggs.
09:33I've halved the mixture because I'm only making two katsu this time.
09:37If you make extra katsu, you can keep that into the freezer too.
09:42Mix it well. Usually, tonkatsu made with pork is just coated in flour, egg, and then dipped in the panko
09:51breadcrumbs.
09:51But I find it doesn't stick well when I use chicken breast.
09:55That's why I make this batter.
09:57It acts like a glue so the panko doesn't fall off.
10:01It makes extra crispy too.
10:03Next, get a tray or plate and add 50g of panko breadcrumbs and 4tbsp of powdered parmesan cheese.
10:12This adds a delicious cheesy flavour to the katsu. It goes so well with chicken too.
10:18Mix it around and we're ready to go.
10:22First, cut chicken in plain flour. This is gonna help the batter stick.
10:44Then, onto the panko and parmesan cheese mixture. Make sure it's covered all over.
10:51Finally, place it into the oil.
10:54I'm shallow frying so that I use less oil, but of course you can deep fry this too.
11:00It's gonna take 3 minutes on each side.
11:03If you deep fry it, make sure to turn it after 3 minutes.
11:08The word katsu means deep fried cutlet.
11:12But did you know it also means to win in Japanese?
11:15We often eat katsu curry for good luck, like before an exam or something like that.
11:20Actually, chicken katsu is kind of rare in Japan.
11:23Especially with curry, it's nearly always pork.
11:26It doesn't matter if the curry is chicken or beef, the katsu is usually pork.
11:31Either way, this chicken katsu with slightly cheesy crust goes perfectly with the curry.
11:38It's not traditional, but it's so good.
11:40Okay, this has been frying for 6 minutes.
11:43So I'm gonna transfer it to a wire rack and let the excess oil drain off.
11:48I'm gonna turn it over to the chicken katsu curry.
11:53In the meantime, I'm gonna check my curry.
11:57It's looking nice and thick.
11:59I'd say it's done.
12:00It only took about 15 minutes too.
12:03Don't worry if it's not thick enough.
12:05It just means it needs a little bit longer.
12:08And if it's too thick, add a bit of water to thin it out.
12:12When it's ready, take it off the heat.
12:14Before I serve my chicken katsu curry, I'm gonna cut the katsu into slices.
12:20This just makes it easier to eat because we usually only use a spoon for katsu curry.
12:28You can hear how crunchy that is.
12:31Perfectly cooked on the inside too.
12:38Finally, it's time to dish up.
12:40I have a plate here with some Japanese white rice, so just pour the curry on the side.
12:54Place the chicken katsu through the middle.
12:59Add another drizzle of curry.
13:06And for a finishing touch, you can also add some Japanese pickles called fukujindusuke.
13:13And there you have it, the ultimate Japanese chicken katsu curry.
13:21Thanks so much for watching.
13:22If you enjoyed this video, don't forget to like and subscribe to my channel for more tasty Japanese recipes.
13:28Hope to see you next time.
13:51If you enjoyed this video, don't forget to like and subscribe to my channel if you enjoyed this video.
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