Chicken Katsu Curry (Kare Raisu)
Curry Night!
Welcome to the first recipe in my dinner series! This week, we’re making Chicken Katsu Curry, a popular Japanese comfort dish. Japanese curry, or “kare raisu,” is rich, savory, and made with a store-bought curry roux, a staple in many Japanese homes. I’m especially nostalgic about it because my grandma would host curry nights every week. Here, we’ll prepare both the curry and chicken katsu for a Japanese comfort food meal.
Curry Roux
Popular brands of curry roux include House Vermont Curry, S&B, and Java Curry. These come in mild, medium-hot, and hot versions, and can be found in most Asian grocery stores. My favorite is S&B in medium-hot; it has a little kick without being spicy.
Notes:
Choosing Curry Roux: Try out different brands and spice levels to find what you like best.
Butterfly the Chicken: Chicken breasts can be quite thick, so slicing them horizontally (butterflying) helps them cook evenly and faster.
Oil in the Eggs: A little oil in the egg mixture helps the flour and panko breadcrumbs stick better to the chicken.
Japanese Panko: Any panko breadcrumbs will work, but Japanese panko is slightly different from American brands and tends to give the best crispy texture.
Curry Consistency: Adjust the curry thickness to your preference. If it gets too thick, add a bit of water; if too thin, let it simmer uncovered until it thickens.
Recipe
PDF Version
Servings: 4
Ingredients for Curry:
2 medium onions, sliced
2 medium yellow potatoes, cubed
1 large carrot, halved and sliced
1 Tbsp oil
92g S&B Golden Curry, Medium Hot
2 ½ cups water
3 cups steamed rice
4 chicken katsu
Instructions for Curry:
In a medium pot over medium-high heat, add 1 Tbsp oil.
Add the sliced onions and sauté until golden brown, about 3-4 minutes.
Saute Onions Add potatoes and carrots, stirring until they begin to sweat, about 3 minutes.
Potatoes & carrots Add water and bring to a boil. Reduce heat to medium-low and simmer for 7 minutes.
Add water Break the curry roux cube into smaller pieces and add to the pot. Stir until the roux is fully mixed in.
Lower the heat and cover, cooking for 10 minutes. Stir occasionally.
After 10 minutes, check the consistency; it should be thick, like stew. If too thick, add a bit more water; if too thin, let it simmer uncovered until it thickens.
Curry consistency Once the desired consistency is reached, remove from heat. Serve the curry over rice with the chicken katsu on top.
Chicken Katsu Recipe
Ingredients:
4 chicken breasts
Salt & pepper to taste
½ cup flour
2 eggs, beaten
1 Tbsp oil (for egg mixture)
1 ½ cups panko breadcrumbs
Oil for deep frying
Instructions for Chicken Katsu:
Butterfly cut each chicken breast by cutting horizontally down the middle, without slicing all the way through, and then open each fillet.
Cut chicken breast at an angle Flatten the chicken to even thickness with a mallet and season with salt and pepper.
Butterfly chicken Set up three bowls: one with ½ cup flour, another with the beaten eggs and 1 Tbsp oil, and the third with 1 ½ cups panko breadcrumbs.
Coat each chicken breast in flour, shake off excess, then dip in the egg mixture, and finally coat thoroughly in panko. Place each coated piece on a tray.
Coated panko chicken Heat oil in a Dutch oven to 350°F, ensuring the oil depth covers the chicken completely.
Fry each piece, one at a time, for 3 minutes on each side. Avoid overcrowding the pot.
Transfer the fried chicken onto a clean tray and sprinkle with salt.
Optional: For extra crispiness, double fry each piece for 1 minute per side.
Let the katsu rest for about 5 minutes before slicing into 2 ½ inch strips.
Serve with curry and rice, and enjoy!
Chicken Katsu Curry
Let me know if you try it!