日本語
Log In Join Us Help

Super Delicious Chicken Katsu Curry

Fry the onions lovingly for 20 minutes and get a beautiful onion soup base to create a delicious Japanese curry.

Recipe By: Torajiro Kuruma (https://cookbuzz.com/kitchen/62)
Serves １ Cook: 40 min

Ingredients

Onion (medium) 1
Carrot (medium) 1
Ginger 1 thumb
Vegetable oil 3 tbsp
Japanese curry cube 1
Chicken stock cube 1
Hot water 800ml
How to make chicken katsu:
Chicken breast fillet 1
Salt & pepper as required
Egg 1
Flour as required
Panko breadcrumbs as required
Vegetable oil for frying as required

Method

1
I used the JAVA brand curry roux cubes available in most Japanese foodstores.
2
Put the vegetable oil in a pan and add the finely sliced onions. Fry on low heat for 20 minutes. Don't leave the kitchen for any reason!
3
The onions will be beautifully caramelised. Add the finely diced carrot and finely chopped ginger and fry for a further 5 minutes.
4
Add the chicken stock and simmer on medium heat until it reduces and reaches your preferred consistence for a lovely onion soup. It should be about 1/4 of the original volume.
5
Turn the heat off and add the curry roux cube and dissolve. The delicious curry is ready!
6
Slice the chicken breast into two thinner slices but not all the way through. Tenderise to make them thinner and season well with salt & pepper. Keep aside for 5 minutes.
7
Dredge with the flour and run through the beaten egg and coat thoroughly with the panko breadcrumbs.
8
Deep fry the chicken in 180C hot oil for 3 minutes, turning over once. Remove from the oil and allow to cook on residual heat for 3 minutes.
9
Return the chicken to the oil for a further 2 minutes then remove and drain well.
10
Keep for 5 minutes before slicing thickly. Place on a dish of cooked rice.
11
Reheat the curry from Step 5 and pour over part of the chicken katsu attractively. This will look more delicious.

Tips & Note

Deep frying the chicken twice makes it so tender, this is the easiest way to achieve this when cooking at home.

Super Delicious Chicken Katsu Curry

Fry the onions lovingly for 20 minutes and get a beautiful onion soup base to create a delicious Japanese curry.

Recipe By: Torajiro Kuruma (https://cookbuzz.com/kitchen/62)

Serves １

Cook: 40 min

Ingredients

Onion (medium) 1
Carrot (medium) 1
Ginger 1 thumb
Vegetable oil 3 tbsp
Japanese curry cube 1
Chicken stock cube 1
Hot water 800ml
How to make chicken katsu:
Chicken breast fillet 1
Salt & pepper as required
Egg 1
Flour as required
Panko breadcrumbs as required
Vegetable oil for frying as required
  1. Home
  2. Torajiro Kuruma
  3. Super Delicious Chicken Katsu Curry

Super Delicious Chicken Katsu Curry

Recipe ID :2272 Posted on 29 DEC 2016
PRINT Email me this recipe

Serves １

Cook 40min
views 1,641
printed 2

saved 0

Fry the onions lovingly for 20 minutes and get a beautiful onion soup base to create a delicious Japanese curry.

Share
Torajiro Kuruma
Recipe By
PRO
Torajiro Kuruma
I’ve got 57 recipes!

Ingredients

Print Ingredients Email Ingredients
1
1
1 thumb
3 tbsp
1
1
800ml
1
as required
1
as required
as required
as required

Method

Cook
40min
1
I used the JAVA brand curry roux cubes available in most Japanese foodstores.
2
Put the vegetable oil in a pan and add the finely sliced onions. Fry on low heat for 20 minutes. Don't leave the kitchen for any reason!
3
The onions will be beautifully caramelised. Add the finely diced carrot and finely chopped ginger and fry for a further 5 minutes.
4
Add the chicken stock and simmer on medium heat until it reduces and reaches your preferred consistence for a lovely onion soup. It should be about 1/4 of the original volume.
5
Turn the heat off and add the curry roux cube and dissolve. The delicious curry is ready!
6
Slice the chicken breast into two thinner slices but not all the way through. Tenderise to make them thinner and season well with salt & pepper. Keep aside for 5 minutes.
7
Dredge with the flour and run through the beaten egg and coat thoroughly with the panko breadcrumbs.
8
Deep fry the chicken in 180C hot oil for 3 minutes, turning over once. Remove from the oil and allow to cook on residual heat for 3 minutes.
9
Return the chicken to the oil for a further 2 minutes then remove and drain well.
10
Keep for 5 minutes before slicing thickly. Place on a dish of cooked rice.
11
Reheat the curry from Step 5 and pour over part of the chicken katsu attractively. This will look more delicious.

Tips & Note

Deep frying the chicken twice makes it so tender, this is the easiest way to achieve this when cooking at home.

Category

Japan Curry Deep Fried How To... Katsu Simmer Stir Fried Chicken Eggs Flour Root Vegetables

Related cutlet ginger onion panko curry roux
PRO
Torajiro Kuruma
I’ve got 57 recipes!

TORAJIRO KURUMA
Step into my kitchen!

Healthy Miso Soup with Kale & Tofu

Kale is a real superfood - it can be a bit fibrous but it tastes good and is great for you!
Kale, Tofu, Water, Miso (red), Spring onion, Dashi stock granules
PRO

Savoury Tuna & Egg on Rice

So simple, quick and satisfying for when the kids say they're a bit hungry.
Tinned tuna, Spring onions, Eggs, Cooked rice, Soy sauce, Sesame oil, Sugar, Butter, Salt & pepper
PRO

Nice and Spicy Chicken & Tomato Spaghetti

Chicken breast in a tomato pasta sauce with a spicy kick.
Chicken breast, Salt & pepper, Plain flour, Tinned Tomatoes, Red chilli, Garlic, Capers, Black olives, Onion, Pancetta, Olive oil, Parmigiano reggiano, Spaghetti
PRO

Smoked Mackerel Salad

Quick and handy if you're entertaining guests.
Smoked mackerel fillet, Celery, Onion, Dill, Sour cream, Horseradish sauce, Wine vinegar, Salt & pepper, Lettuce
PRO

Cod Roe Rice Balls (Onigiri)

It's easy to get the taste of the good old days by using tinned cod roe.
Tinned cod roe (100g), Cooked rice, Soy sauce, Chilli powder, Mayonnaise, Sesame oil, Salt, Nori sheet
PRO

Miso Soup with Cabbage and Fried Tofu (Aburaage)

As soon as the fried tofu is added to the miso soup it will be delicious straightaway!
Sweetheart cabbage leaves, Celery, Fried tofu (aburaage), Dashi stock granules or fish stock, Hot water, Miso (red or mixed), Spring onion
PRO

Similar Recipe

Simmered Chicken with Turnips

The turnips absorb the lovely flavours.
Chicken thighs (boneless), Turnips, Green beans, Dashi stock, Seasonings:, Light soy sauce, Sugar, Sake, Mirin
Nagomi Kitchen
PRO

Super Simple Cabbage & Chicken Stir Fry

Such a moreish flavour because of the noodle broth...
Chicken thigh, Pointed cabbage leaves, Noodle broth (mentsuyu), Mayonnaise, Chilli powder
Tobuchan
HOME

Pork & Apple Casserole

A good homely taste of the olden days.
Apples (Granny Smith), Pork fillets, Mushrooms, Onion (medium), Red wine, Flour, Butter, Beef stock cube, Green peas (frozen), Salt & pepper, Sauce:, Apple (Granny Smith), Onion (small), Tomato puree, Tonkatsu sauce, Soy sauce
Mizue
PRO

Ethnic Rice Hot Pot

Lighter than fried rice.
Jasmine rice, Dried shrimps, Chicken thighs, Dried shiitake mushrooms, Shimeji or oyster mushrooms, Garlic (crushed), Lemongrass, Peanuts, [A], Light soy sauce, Fish sauce (nam pla), Sugar, Coriander, Sesame oil, Hot water
Rose Wine
PRO

Waitrose Yakisoba - surprise!

British people think Yakisoba is baked noodles, different to the Japanese original.
Waitrose Yakisoba recipe kit, Soba noodles (included), Dried shiitake mushrooms (included), Sauce (included), Onion, Chicken breast, Salt for boiling the noodles, Vegetable oil
Tobuchan
HOME

Japanese Curry Rice with Chicken

Did you know that curry was introduced to Japan by the Royal Navy in the late 19th century?
Chicken breast fillet, Salt & pepper, Flour, Vegetable oil, Carrots (medium), Onion (medium), Garlic, Ginger, Chicken stock cubes, Curry roux cubes (JAVA brand)
cookbuzz
PRO

All New Recipes

Spinach Dip

My go to party dish is beer bread and spinach dip because it's easy to make and is a hit at nearly every event. Frozen chopped spinach, sour cream and a few other ingredients combine to make an amazing Spinach Dip with flavours complementing a hoppy dense beer bread
 
POV Italian Cooking
HOME

Honey Garlic Chicken

A wonderful aroma of garlic and the sweetness of honey. You can eat this forever!
Chicken thighs (skin on, boneless), Salt & pepper, Paprika, Olive oil, Garlic, Honey, Chicken stock, Soy sauce, Vinegar, Sesame seeds, Spring onions
cookbuzz
PRO

Italian Style Beef Wellington

Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
POV Italian Cooking
HOME

Yuki's Spaghetti with Prosciutto & Tomatoes

Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Yuki Mitsumori
PRO

Italian Herb Pork Loin with Mushrooms

Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.
 
POV Italian Cooking
HOME

Chocolate Peanut Butter No-Bake Cookies

The combination of chocolate, peanut butter and oatmeal are the trifecta of flavor for cookies! In this special episode my wife shows her outstanding recipe for No-Bake Chocolate Peanut Butter Oatmeal Cookies that will be the best cookies that you have ever eaten! See my beautiful wife’s recipe
 
POV Italian Cooking
HOME
cookbuzz
Follow us on SNS
Send us a message
Copyright © cookbuzz.com All Rights Reserved.