Japanese Chicken Katsu Curry Bowl Recipe

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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

 

CURRY 

  • 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: 1 serving
  • Calories: 803 kcal
  • Carbohydrates: 97 g
  • Protein: 40 g · Fat: 29 g
  • Saturated Fat: 22 g
  • Polyunsaturated Fat: 2 g
  • Monounsaturated Fat: 3 g
  • Trans Fat: 0.02 g
  • Cholesterol: 115 mg
  • Sodium: 408 mg
  • Potassium: 1582 mg
  • Fiber: 9 g
  • Sugar: 7 g
  • Vitamin A: 7823 IU
  • Vitamin C: 34 mg
  • Calcium: 120 mg
  •  Iron: 8 mg

 

Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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