Katsu Curry Recipe

This recipe provides instructions for making katsu curry with a rich, savory curry sauce and a crispy chicken cutlet, inspired by popular recipes. 

Ingredients

For the curry sauce

• 1 tbsp oil
• 1 large yellow onion, chopped
• 2 carrots, chopped
• 1 large Yukon potato, chopped
• 2 garlic cloves, grated
• 1-inch piece of fresh ginger, grated
• 2 cups chicken or vegetable broth
• 1 tbsp Worcestershire sauce
• 2 tbsp honey
• 2 tbsp Japanese curry powder
• Salt and black pepper to taste 

For the chicken katsu

• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• Oil, for frying 

To serve

• Steamed rice
• Fukujinzuke (Japanese pickles), optional 

Instructions

Make the curry sauce

1. Sauté vegetables: In a large pot, sauté the chopped carrots, onion, potato, garlic, and ginger in oil over medium-high heat until the onion is translucent.
2. Add liquids and spices: Pour in the broth, Worcestershire sauce, and honey, then add the curry powder and stir.
3. Simmer: Bring to a boil, then simmer covered until the vegetables are tender.
4. Blend the sauce: Carefully blend the mixture until smooth and season with salt and pepper. Keep warm. 

Prepare the chicken katsu

1. Prepare the chicken: Butterfly and pound chicken breasts to an even thickness, then season with salt and pepper.
2. Set up the breading station: Prepare three bowls with flour, beaten eggs, and panko breadcrumbs.
3. Bread the chicken: Coat each fillet in flour, then egg, and finally panko breadcrumbs, ensuring full coverage.
4. Fry the katsu: Fry the breaded chicken in hot oil over medium-high heat until golden brown and crispy. Drain excess oil on a wire rack. 

Assemble and serve

1. Serve the dish: Place rice on a plate, slice the katsu into strips, and arrange it next to the rice.
2. Add sauce and garnish: Ladle warm curry sauce over the rice and katsu. Add fukujinzuke pickles if desired.
3. Enjoy!: Serve immediately while hot and crispy. 

Katsu Curry Sauce vs. Other Sauces

Katsu curry sauce is a hearty, gravy-like sauce with a mild, sweet, and savory flavor profile. It is thicker and less spicy than many other curries, and its sweetness often comes from ingredients like honey or grated apple. This is different from a standard tonkatsu sauce, which is a thinner, tangy, and Worcestershire-based condiment used for dipping fried foods. 

Origin and meaning of Katsu

Katsu is a Japanese dish consisting of a breaded and fried cutlet, while katsu curry is the same cutlet served with a mild, thick Japanese curry sauce and rice. 

• Origin: Katsu is Japanese. It originated in the late 19th century, inspired by European cutlet dishes. The pork version, tonkatsu, was first served in 1899 at a Tokyo restaurant.
• Meaning: The name “katsu” is a shortened version of katsuretsu, the Japanese pronunciation of “cutlet.” Tonkatsu adds the Japanese word for pig, ton, to specify “pork cutlet”. 

Preparation of Katsu

To prepare katsu, a meat cutlet (like chicken or pork) is tenderized and seasoned. It is then breaded using a standard assembly line process: 

1. Dredge in all-purpose flour.
2. Dip in beaten egg.
3. Coat thoroughly in flaky panko breadcrumbs.
   The breaded cutlet is then deep-fried until golden brown and crispy. 

Type of meat used for Katsu

While pork loin or fillet is the traditional meat for tonkatsu, katsu is a broader term that refers to any breaded, fried cutlet. Other popular variations include: 

• Chicken katsu: A breaded and fried chicken cutlet.
• Menchi katsu: Breaded and fried minced meat patties.
• Gyū katsu: Beef katsu. 

Spiciness of Katsu Curry

Japanese katsu curry is typically mild, with a warm and aromatic spice profile rather than intense heat. The flavor is rich, savory, and sweet, which makes it popular with many people, including children. 

Sauces that pair well with Chicken Katsu

Besides katsu curry sauce, other sauces that go well with chicken katsu include:

• Tonkatsu sauce: A tangy, fruity, and savory dipping sauce made with a base of ketchup, Worcestershire sauce, and oyster sauce.
• Bulldog sauce: A popular bottled Japanese tonkatsu sauce made from a blend of fruits and vegetables.
• Japanese mayonnaise: Often drizzled over the top of the fried cutlet. 

Katsu vs. Tonkatsu

The key difference is the type of meat:

• Katsu: A general term for any deep-fried, breaded cutlet.
• Tonkatsu: Specifically a deep-fried, breaded pork cutlet (ton means pork). 

Oil quantity for Chicken Katsu

For frying chicken katsu, you need enough neutral oil (such as vegetable or canola) to cover the cutlet partially. About 1 to 2 inches of oil in a deep pan is a common recommendation for shallow-frying. 

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