Japanese chicken katsu with curry sauce and rice

Introduction

Craving a comforting and flavorful Japanese meal? Look no further than Chicken Katsu Curry with Rice! This dish combines crispy, golden-brown chicken cutlets (katsu) with a rich and savory Japanese curry sauce, all served over a bed of fluffy steamed rice. It’s a delightful combination of textures and tastes that’s sure to satisfy your hunger and warm your soul. In this article, we’ll explore the steps to creating this classic dish at home, along with helpful tips and variations.

Making the Perfect Chicken Katsu Curry

Preparing the Chicken Katsu

The foundation of this dish is perfectly cooked chicken katsu. Here’s how to achieve that satisfying crunch:

• Choose your chicken: Boneless, skinless chicken breasts are the most common choice. Butterfly them for even thickness.
• Tenderize: Pound the chicken breasts to approximately ½ inch thickness. This ensures even cooking and tenderness.
• Bread the chicken: The classic three-step breading process is key:
  1. Flour: Dredge the chicken in all-purpose flour, shaking off any excess.
  2. Egg: Dip the floured chicken into a beaten egg mixture.
  3. Panko: Coat the chicken thoroughly with panko breadcrumbs. Panko provides a lighter, crispier crust than regular breadcrumbs.
• Fry the chicken: Heat vegetable oil in a large skillet over medium heat. Carefully place the breaded chicken into the hot oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes per side, or until golden brown and cooked through.
• Rest and slice: Place the cooked chicken katsu on a wire rack to drain excess oil. This helps maintain the crispiness. Slice the katsu into strips before serving.

Crafting the Japanese Curry Sauce

Japanese curry is distinct from other curry styles. It’s generally sweeter, milder, and thicker. Here’s how to make a delicious homemade version:

• Start with aromatics: Sauté diced onions, carrots, and celery in a pot until softened.
• Add protein (optional): Brown ground meat (beef or pork) or add sliced mushrooms for extra flavor and texture.
• Incorporate curry roux: This is the secret ingredient! Japanese curry roux comes in block form and thickens the sauce while imparting the signature curry flavor. S&B Golden Curry and House Foods Java Curry are popular brands.
• Add liquid: Pour in water or chicken broth according to the roux package directions.
• Simmer: Simmer the curry sauce until thickened and the vegetables are tender, usually about 15-20 minutes.
• Customize the flavor: Adjust the flavor with soy sauce, Worcestershire sauce, honey, grated apple, or even a touch of chocolate for added depth.

Preparing the Rice

Fluffy, perfectly cooked rice is the ideal accompaniment to Chicken Katsu Curry.

• Choose your rice: Short-grain Japanese rice is preferred for its sticky texture.
• Rinse the rice: Rinse the rice several times until the water runs clear. This removes excess starch and prevents the rice from becoming too gummy.
• Cook the rice: Use a rice cooker or follow the instructions for cooking rice on the stovetop. A typical ratio is 1 cup of rice to 1 ¼ cups of water.
• Fluff the rice: Once cooked, fluff the rice with a fork to separate the grains.

Assembling the Dish

Now comes the fun part – putting it all together!

1. Place a generous serving of cooked rice in a bowl or on a plate.
2. Arrange the sliced chicken katsu on top of the rice.
3. Ladle the Japanese curry sauce over the chicken katsu and rice.
4. Garnish with chopped green onions, pickled ginger (beni shoga), or a sprinkle of sesame seeds for added flavor and visual appeal.

Variations and Tips for Success

• Spice Level: Adjust the spice level of the curry by using different varieties of curry roux (mild, medium, or hot).
• Vegetarian Option: Substitute the chicken with tofu katsu or vegetable croquettes.
• Air Fryer Katsu: For a healthier option, air fry the breaded chicken instead of deep-frying. Spray the chicken with oil and air fry at 400°F (200°C) for 10-12 minutes, flipping halfway through.
• Slow Cooker Curry: Make the curry sauce in a slow cooker for a hands-off approach. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours.
• Make Ahead: The curry sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

Conclusion

Chicken Katsu Curry with Rice is a delightful and satisfying meal that’s perfect for a weeknight dinner or a weekend treat. With a little preparation and attention to detail, you can easily recreate this Japanese classic in your own kitchen. Enjoy the crispy chicken, the savory curry, and the fluffy rice – a harmonious blend of flavors and textures that will leave you wanting more!