Japanese Chicken Katsu Curry Bowl Recipe :-Chicken Katsu dish from Japan is a golden coconut vegetable dish served with crispy fried chicken cutlets on rice. Japan-style comfort food at its best.
Japanese Chicken Katsu Curry Bowl Recipe
INGREDIENTS :
- 4 cups hot cooked rice, *See notes
- 1 pound thin chicken breast cutlets , (one cutlet per person – cutlets weigh 3-4 ounces each)
- 1/2 cup all purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- vegetable oil, for frying
CURRYÂ
- vegetable oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and thinly sliced
- 3 large white waxy potatoes, peeled and diced *See notes
- 2 Tbsp Japanese curry powder, or more, to taste
- 1/4 tsp cayenne pepper , or more, to taste
- 1 cup chicken stock
- 15 ounces full fat coconut milk
- salt, to taste
GARNISH
-
small slices of green onions
INSTRUCTIONS :
TO FRY THE CHICKEN
A big skillet or Dutch oven should have about 1/2 inch of oil in it. Heat it until it is very hot and shimmering, but not smoking. Note: You can use less oil if you want to.
You can season your chicken cutlets with salt.
Along with the egg, put the panko in a third bowl. Put the flour in the first bowl.
Check the oil before putting the chicken in; it should sizzle as soon as it touches it. To make the chicken golden brown, fry it in batches and flip it once during the cooking process.
It shouldn’t take more than two minutes on each side for thin cutlets to cook all the way through. That’s fine, you can use a quick read thermometer to make sure. The chicken should be 165F. Make a paper towel bed to drain the chicken.
Once it’s cool, cut it into thin slices.
TO MAKE THE CURRY
Heat the oil in a Dutch oven or large pan and sauté the onion for a couple of minutes to soften. Then add the carrots and potatoes and salute for a couple more minutes, stirring constantly.
Stir in the curry powder and cayenne, and let the spices toast for a minute, while stirring.
Add the stock and coconut milk and stir to combine everything well. Bring up to a simmer and let the curry simmer just until the veggies are just tender. Taste and add salt if needed. Note: the curry can be made ahead if you like.
TO ASSEMBLE THE CURRY BOWLS
Put some hot rice in each of the 4 bowls.
Move the hot soup to the side. Make sure there is enough sauce for the rice; it will soak it up.
Add the cut chicken on top, and then sprinkle with sliced spring onions.
NOTES :
RICE: If you follow the directions on the box, 3 cups of cooked rice is equal to about 1 1/3 cups of raw rice. As for the rice, you can use jasmine, basmati, Japanese, or sushi rice. You can also use brown rice.
POTATOES: Red, Yukon Gold, and American white potatoes, which have thin skins, are “waxy” sorts.
NUTRITION :
- Serving:Â 1Â serving
- Calories: 803Â kcal
- Carbohydrates: 97Â g
- Protein: 40 g · Fat: 29 g
- Saturated Fat:Â 22Â g
- Polyunsaturated Fat: 2Â g
- Monounsaturated Fat:Â 3Â g
- Trans Fat:Â 0.02Â g
- Cholesterol: 115Â mg
- Sodium:Â 408Â mg
- Potassium:Â 1582Â mg
- Fiber:Â 9Â g
- Sugar:Â 7Â g
- Vitamin A:Â 7823Â IU
- Vitamin C:Â 34Â mg
- Calcium: 120Â mg
- Â Iron:Â 8Â mg