Japanese Chicken Katsu Curry Rice

Japanese Chicken Katsu Curry Rice

Japanese Chicken Katsu Curry Rice is a classic Japanese dish. The Panko chicken cutlet is served on a bed of rice with the very flavorful Japanese Curry sauce. The curry flavor compliments the chicken so well. You can substitute other meats, or proteins, like pan-grilled tofu for the chicken and have an equally delicious dish. We house-crafted our Japanese Curry Powder with all the classic spices you find in the most savory Japanese Curry Powders in Japan, but tweaked to bring out the flavor nuances even more. This gives our Japanese Curry sauce such a wonderful flavor however you prepare your meat or protein.

The Chicken Katsu Curry Rice is a complete meal. Most Japanese Curry recipes are made with potatoes, carrots and onions in the sauce, so all you need is the cooked rice. We hope you enjoy it as much as we do. Enjoy!

Serves 4

Ingredients:
For the curry
2 Tablespoons Canola Oil
1 Large Onion Cut into 1″ Pieces
1 Clove Garlic, Minced
2 Tablespoons Tomato Paste
1 Teaspoon Worcestershire Sauce
3 Tablespoons Sheffield’s Japanese Curry Powder
2 Teaspoons Kosher Flake Salt
1 Teaspoon Sugar
1 Large or 2 Medium Russet Potatoes, Cut into ¾” Pieces
1 ½ Large (Or 3 Medium) Carrots, Cut into ¾” Pieces
2 Cups Chicken Stock
2 Tablespoons Cornstarch (Mixed into a Slurry with 2 Tablespoons Water)
1 Tablespoon Salted Butter

For the Chicken Katsu
2 Pounds Boneless Skinless Chicken Breast
Kosher Flake Salt
Freshly Ground Black Pepper
2 Tablespoons All Purpose Flour
1 Egg
1 ⅓ Cups Panko Breadcrumbs
Canola Oil, for Frying
Cooked Rice for Serving

Directions:
Slice the chicken breasts horizontally so you have 4 cutlets. Pound thinner if needed to have a uniform thickness of about ½”. If they are too large, cut them in half so you have 6 or 8 cutlets. Set aside until needed.

Heat the 2 tablespoons of oil in a medium or large heavy pot, over medium heat. Add the onions, and cook about 2 to 3 minutes until they turn translucent and start to turn golden brown around the edges. Add the minced garlic, tomato paste, and Worcestershire sauce. Stir a bit and cook about 30 seconds until the garlic is fragrant. Add the Curry Powder, salt and sugar. Cook another minute, stirring so it doesn’t stick and burn.

Add the potatoes, carrots chicken stock. Stir to combine. Raise the heat to bring to a boil, then reduce to a simmer. Cook about 15 to 20 minutes, or until the carrots and potatoes are fork tender.

While the curry is simmering, pat the chicken breasts dry. Sprinkle some of the salt and black pepper on both side of the chicken pieces. Lightly dust them with the flour, shaking off any excess. In a shallow bowl, light beat the egg. In a second bowl or on a larger plate, add the Panko breadcrumbs. Dip the chicken pieces in the egg, then coat them with the Panko, pressing them on so they stick well.

In a large non-stick skillet over medium heat, add about 3 or 4 tablespoons of the oil, so you have a thin coat. When the oil starts to shimmer, carefully lay the chicken pieces in the skillet. You may have to make in two batches. Cook about 4 minutes, until the Panko turns golden brown. Turn over and cook another 4 minutes or until golden brown and the chicken is cooked thoroughly. Transfer to a plate and lightly cover with foil to keep warm. If you have to make a second batch, you might have to add a bit more oil.

In a small mixing bowl, add the cornstarch and water. Stir to combine. Add to the curry sauce and stir until the sauce thickens. Add the butter and stir until melted. Adjust the salt if needed.

Slice the chicken breasts to serve. Plate on a bed of the cooked rice. Spoon some curry sauce over the rice and enjoy!