Do you get request from your friends for recipes? My wife and I have a really good friend of Japanese dissent.Jump to Recipe
He has reached out to me recently to ask if I have Japanese recipes on my blog. I said I had a few but I had not focused on food of this origin. Hence, you saw one my recent posts MATCHA MOCHI. That was the first in what will be a series of recipes highlighting Japanese food.
Tom, you ask and you shall receive. My Chicken Katsu Curry is a combination of CHICKEN MILANESE, the Italian dish I love to make and a CURRY dish which I also love. Not exactly but pretty similar. The breaded chicken follows the exact same cooking process with using different spices. The curry sauce at its base is very similar. It uses a roux, however, which I have not used or seen in my Indian or Thai curry recipes. It does give the curry a little different flavor.
The recipe is quite easy to assemble. The chicken follows the traditional dredging station methodology and is pan fried. The curry begins with a base of potatoes, onions and carrots cooked off. It is then mixed with a few spices, specifically curry powder, and combined with a butter gluten free flour roux. That’s it.
The cast of characters.
The making of the curry and the chicken.
The Chicken Katsu Curry plated.
Chicken Katsu Curry
Creating recipes at the request of your friends – how fun!. This Chicken Katsu Curry is a flavorful Japanese recipe that is pure comfort food.
- 3 Whole Chicken breasts halved and pounded
- 2 Whole Eggs beaten
- 1/2 Cup Gluten free all-purpose flour
- 1 1/2 Cups Gluten Free Panko Breadcrumbs
- 1 Tbsp Chinese Five Spice
- 1/4 Cup Vegetable oil
- 2 LBs Potatoes quartered
- 4 Whole Carrots rough chop
- 1 Whole Yellow onion rough chop
- 3 Tbsp Butter
- 3 Tbsp Gluten free flour
- 2 Tbsp Curry Powder
- 2 Tsp Coriander powder
- 1 Tsp Cumin powder
- 1 1/2 Cup Chicken stock divided
- 1 Cup Water
- 1 Tsp Vegetable oil
Begin by cutting the chicken breast cutlets horizontally. Next, pound them to both tenderize them and to flatten them. Set up your dredging station with the eggs in one dish, the gluten free flour in a second and the gluten free breadcrumbs in the last dish. Before dredging, spice the chicken breast. Then, run the breasts through the dredging station beginning with the flour, followed by the eggs and finished with the bread crumbs.
Heat the oil in a skillet on medium heat. Cook the breasts 2 – 3 minutes per side. Be sure to not overcrowd the pan. Once browned, drained on a baking rack. Finish cooking in a 275 degree oven for 10 – 12 minutes.
Begin by heating the oil in a pot. Add the onions and brown for 3 minutes. Next, add the potatoes and carrots and cook for 4 – 5 minutes trying to get some color on them. Add 1 cup of chicken stock and 1 cup of water. Cook for 10 minutes.
In a separate pan, melt the butter. Once melted, add the gluten flour and mix thoroughly. Cook for 1 minute. Next, add the spices and mix well cooking for 2 minutes. Now add the 1/2 cup of the stock mixing and cooking until it achieves a gravy type consistency.
Pour the roux mixture into the potato carrot mixture. Cook for 20 more minutes. Once the vegetables are soft, the curry is ready.
Serve with white rice in a bowl ladled with the curry vegetable mixture and sliced chicken. Enjoy!