Katsu Kare (Japanese curry)
Japanese curry is one of those dishes that feels harder than it actually is. We’re going to lean on a packet of S&B Golden Curry for the roux, the same shortcut most Japanese homes use. That leaves us to focus on getting the vegetables tender, the curry the right consistency, and the katsu properly crispy. This is how I make it at home when I want something warming, easy and on the table in under an hour.
Kare Explained
The Curry
We’re going to build the curry on a base of onion, carrot and potato. The onion and carrot start first, sweating down with a pinch of salt to pull out their sweetness before any liquid goes in. Once they’ve softened, the stock goes in and the potatoes follow. A traditional Japanese touch I always include is diced apple, added late in the cook. It gives the curry a soft fruity sweetness in the background without being obvious. The Golden Curry roux only goes in at the very end. Adding it too early can leave the sauce pasty.
The Katsu
For the katsu, we’re cutting chicken breasts in half horizontally so they’re thinner and cook evenly. The crumb is a standard three-stage coating: flour, then beaten egg, then panko. Panko breadcrumbs are larger and more jagged than regular breadcrumbs, which is why katsu has that distinctive shaggy, crunchy crust. We shallow-fry at 170°C (340°F). Too hot and the panko burns before the chicken cooks through. Too cool and the crumb soaks up oil and goes soggy. I always rest the cooked katsu on a wire rack rather than paper towel, which traps steam underneath and softens the crust.
Ingredient Notes
S&B Golden Curry:
This is the Japanese curry roux you’ll find in the Asian aisle of most supermarkets. It comes in mild, medium and hot, choose based on how much heat you like. One packet (about 92g) is enough for this recipe.
Apple:
Adding apple to Japanese curry is traditional and worth doing. The sweetness and slight acidity round out the curry and stop it tasting one-note. Green apple holds its shape better than red and brings a touch of tartness. Grate it if you don’t want visible pieces in the final dish.
Panko breadcrumbs:
These are coarser and flakier than standard breadcrumbs, which is why katsu crumb has that distinctive crunch. Don’t substitute regular dried breadcrumbs, the texture will be wrong. Most supermarkets stock them in the international or baking aisle.
Ingredients
- 2 tbsp grapeseed oil
- 1 brown onion, diced large
- 2 carrots, peeled and diced
- 2 potatoes, diced
- 1 green apple, diced
- 600ml chicken stock
- 1 packet S&B Golden Curry
- 2 chicken breasts, sliced in half
- 200g flour
- 2 eggs, beaten
- 200g panko bread crumbs
- Oil for frying
- 3 spring onions, sliced thin
- Salt to taste
- Steamed rice to serve
Equipment
-
Chopping board
-
Chef’s knife
-
Large frypan or wide saucepan
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Cast iron pan or heavy-based deep pan
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Wooden spoon
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Tongs
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3 shallow bowls (for the crumbing station)
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Wire rack
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Rice cooker or saucepan with lid
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Thermometer
Directions
Notes
Chef Tips
Heat the oil before you crumb
Get the oil up to 170°C while the curry is simmering. Crumbed chicken doesn’t hold well sitting around. The egg layer goes soft and the panko slides off if it waits too long before hitting the oil.
Cut the chicken evenly
Slicing each breast in half horizontally gives you four thin pieces of even thickness. That’s the key to katsu that cooks all the way through before the crumb burns. If one piece is thicker, give it a light bash with the side of a knife to even things out.
Storage
The curry keeps in the fridge for 3 days in an airtight container and freezes well for up to 2 months. Reheat gently on the stove with a splash of water to loosen it. The katsu is best cooked fresh as the crumb goes soft once stored. If you have leftover crumbed chicken, fry it from raw when you’re ready to eat.
FAQs
Can I use chicken thigh instead of breast?
Is this gluten-free?
Can I make this vegetarian?
Nutrition
Nutrition
- Serving Size
- 1 serving
- Calories
- per serving
- 1260
- Carbs
- 153 grams
- Protein
- 53 grams
- Fat
- 49 grams
- Saturated Fat
- 7 grams
- Fiber
- 8 grams
- Sugar
- 17 grams
- Sodium
- 1660 milligrams
- Cholesterol
- 155 milligrams
- Potassium
- 1250 milligrams
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