Hello my happy eating friends!
Today, I would like to share a recipe that I ate growing up in Korea. So you can say this dish is one of my favorite comfort foods. It’s Katsu Curry!!!!
Katsu means cutlet in Japanese. Don Katsu is pork cutlet and Chicken Katsu is—yes, you’ve guessed it!—chicken cutlet. My mom used to make this dish with pork cutlet most of the time, but I made mine with chicken. This dish is a pretty popular dish in any Japanese restaurant. If you have never had Japanese curry, you have got to try it! It definitely has a pronounced curry flavor that many of us are familiar with in Indian food, but Japanese curry also has a sweet and savory flavor that is very unique and distinctive.
I love making this dish because it is so very easy and perfect for any weeknight dinners. This dish has two parts: the chicken cutlet part and the curry part. The chicken cutlet part is pretty straightforward: you season your meat, cover it with flour, dip it in an egg mixture, then cover it with breadcrumbs. In this case, you are covering it with Panko breadcrumbs. Then you pan-fry the cutlet until it’s golden brown. And there you have it, Chicken Katsu!
Just in case if you’ve never made any cutlet dishes, here is a more detailed description on how I make my chicken cutlets/chicken katsu:
- 2 chicken breasts, cut into 1/4 inch thickness
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 tablespoon Japanese cooking wine (optional)
- 1/4 cup all purpose flour
- 1 egg, beaten
- 1 cup Panko breadcrumbs
- 1/2 cup vegetable oil
- Mix first five ingredients in a bowl. Marinate for at least 30 minutes (you can also marinate the meat overnight in the fridge).
- Coat the chicken with flour. Shake off any excess flour then dip it in egg mixture. Then cover the meat with breadcrumbs. You can gently press the breadcrumbs on the chicken.
- Heat the oil in medium high heat. Cook the cutlet until it’s golden brown (a little more than a minute on each side).
You can use the exact same recipe for pork cutlets. I know a conventional cutlet recipe calls for parmesan cheese, but in this dish, we are using Panko breadcrumbs to get the crunch, and the curry will add complex and delicious flavor to the cutlets.
For the curry sauce, it’s easier than making the cutlets! Are you ready for this amazingly simple recipe? The answer is in this product below!
You can easily find this curry sauce mix in regular grocery store these days, but if you are living in an area where it’s a little more difficult to find international items, you can always order from Amazon. For my recipe, I only use half of the box.
If you have never used the Japanese curry mix, it may seem little odd that you are just dropping these cubes in boiling water, but the mix already has all the seasoning you need, so it makes the cooking extremely easy. It’s almost like dropping giant bullion cubes!
This unique, flavorful, yet comforting dish is just a dish that I needed after a long day at work. Happy eating, my friends!
Chicken Katsu Curry
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 4 servings 1x
- Category: Main
- 3 cups water
- 1 medium size potato, cubed
- 1 large carrot, cubed
- 1/2 large onion, cubed
- 1 small zucchini, cut into chunks
- Half box of Golden Curry Sauce mix by S&B
- Cooked rice and chicken Katsu for serving
- In a medium sauce pan, add water, potatoes, carrots, and onions, and boil for 10 minutes until the potatoes and carrots become tender.
- Lower the heat to simmer and add zucchini and the curry sauce mix cubes.
- Mix and melt the curry cube with water and vegetables by frequently stirring.
- Cook for an additional 5 minutes on a low heat.
- Serve the sauce with cooked rice and chicken katsu.