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Katsu Curry

Prep Time1 hour
Cook Time1 hour
Total Time2 hours

Ingredients

Curry Roux

  • 3 tbsp butter
  • 1/4 cup flour
  • 1 tbsp garam masala ground
  • 1/2 tbsp turmeric ground
  • 1 tsp coriander ground
  • 1/2 tsp cumin ground
  • 1/4 tsp fennel ground
  • 1/4 tsp fenugreek seeds ground
  • 1/4 tsp cinnamon ground
  • 1/4 tsp cayenne pepper ground
  • 2 tbsp tomato paste
  • 1 tbsp tonkatsu sauce
  • 1 tbsp honey

Curry

  • 2 tsp oil
  • 1/2 onion diced
  • 1/2 red onion diced
  • 4 garlic cloves diced
  • 3 carrots peeled and cut into bite sized pieces
  • 1 brown potato peeled and cubed
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cups chicken stock
  • 1/2 cup water
  • 1 bay leaves
  • 1/4 cup greek yogurt

Chicken Katsu

  • 3 chicken breast boneless, skinless
  • 1 cup panko bread crumbs
  • 2 eggs
  • 2 tbsp tonkatsu sauce
  • 1 tbsp soy sauce
  • 1/4 cup potato starch
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • salt
  • pepper

Instructions

Curry Instructions

  • To make the roux, combine the flour and spices in a small bowl. In a pan, over medium-high heat, melt the butter. Add the flour and spices to the melted butter.
  • Mix together until the flour has absorbed all the butter. Add the tomato paste, tonkatsu, and honey. Turn off the heat and set aside.
  • Place a deep pot over medium-high heat. Saute the onions and garlic with 1 tablespoon of vegetable oil until softened, about 5 minutes. Season with salt and pepper.
  • Add the carrots, chicken stock, water, and bay leaves. Bring to a boil, then reduce to a simmer.
  • Add the potatoes. Place the lid slightly ajar and simmer for 30 minutes. Occasionally skim any foam that appears.
  • Take a small portion of the roux and place it in a ladle. Place the ladle in the liquid of the pot and slowly mix in the roux. This will have to be done in several batches. Take your time to make sure it mixes well together.
  • Finally, add the yogurt and mix well.

Katsu Instructions

  • While the curry is simmering, prepare the katsu. Prepare the chicken breast by cutting it into 3 portions and flattening it until it is between ¼ to ½ inch thick. Season both sides with salt and pepper. 
  • Set up three stations up to bread the chicken breast. On the first plate, combine the potato starch, garlic powder, and ginger. In a bowl, scramble 2 eggs, tonkatsu, and soy sauce for the second station. On another plate, place the panko bread crumbs for the third station. Take a chicken breast portion and cover it in the potato starch mixture first.
  • Next cover with the eggs. Finally, coat with the panko bread crumbs and set aside on a plate.
  • To deep fry it, place a half inch of peanut oil in a frying pan and heat it up. Bring the oil to about 350°F. Carefully fry the chicken breast for 3 minutes, flip, and cook for another 2 minutes. Place on a plate with a paper towel until you are ready to serve.
  • To serve, place rice in a bowl and scoop a portion of the curry on top of the rice. Place the chicken katsu and then lightly cover with more curry.