Japanese Chicken Katsu Curry

Introduction

What to expect

A crispy panko-breaded chicken cutlet is served over steamed rice with a thick, mildly spiced Japanese curry sauce.

The story

Behind the recipe

Katsu curry originated in Japan as a yōshoku, or Western-influenced, dish. There are several theories about its first appearance. One credits a yōshoku yatai called Kawakin in Asakusa, Tokyo, in 1918. Another points to the restaurant Ōroji in Shinjuku in 1921. A third attributes it to Ginza Swiss in Ginza in 1948, after a baseball player complained about the inconvenience of eating tonkatsu and curry separately. Regardless of origin, katsu curry became a beloved Japanese comfort food combining crispy breaded cutlet with thick curry sauce.

Method

Instructions

1
Saute the onion, carrots, and potato until the onion softens.
2
Add water to cover and simmer until the vegetables are tender.
3
Stir in the curry roux cubes and simmer until the sauce thickens.
4
Pound the chicken breasts to an even thickness and season with salt.
5
Dredge the chicken in flour, dip in beaten egg, then coat in panko.
6
Fry the chicken in hot oil until deep golden and cooked through.
7
Slice the katsu and serve over rice, generously ladling curry on top.

Adaptations

Variations & suggestions

Swap in boneless pork chops or firm tofu steaks for the chicken; the breading and curry work just as well.

Stir a grated apple or a drizzle of honey into the curry for extra sweetness and depth.

Serve with Japanese pickles (fukujinzuke or rakkyo) and a sprinkle of toasted sesame seeds.

Make the curry a day ahead—the flavor improves overnight. Store it in the refrigerator for up to 3 days and reheat gently; fry the katsu just before serving for the crispiest result.

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