Japanese Chicken Katsu Curry from Scratch with Steamed Rice

Japanese Chicken Katsu Curry from Scratch with Steamed Rice

This ambitious recipe delivers a deeply flavorful, scratch-made Japanese chicken curry and crispy gluten-free chicken katsu. Tender chicken cutlets are breaded and fried, then nestled atop fluffy steamed rice and generously draped with a rich, savory curry sauce that has been lovingly simmered to perfection.

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Ingredients

Instructions

  1. Prepare the rice: Rinse the Japanese short-grain white rice in a fine-mesh sieve under cold running water until the water runs clear. Combine the rinsed rice and 6 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and keep warm.
  2. Prepare chicken katsu: Lay each chicken breast cutlet between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy pan, pound the cutlets until they are about 1/4-inch thick. Season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
  3. Set up a breading station for katsu: Place 1/2 cup gluten-free all-purpose flour blend in a shallow dish, the beaten eggs in a second shallow dish, and the gluten-free panko breadcrumbs in a third shallow dish. Dredge each seasoned chicken breast cutlet first in the gluten-free all-purpose flour blend, shaking off excess, then dip into the beaten eggs, and finally press firmly into the gluten-free panko breadcrumbs until completely coated.
  4. Start the curry sauce: In a large, deep pot or Dutch oven, melt the butter with 2 tablespoons neutral oil over medium heat. Add the diced yellow onion and cook until softened, about 8-10 minutes. Add the minced garlic and grated fresh ginger and cook for 1 minute until fragrant.
  5. Add vegetables: Stir in the diced carrot and diced potato. Cook for 5-7 minutes, stirring occasionally.
  6. Make the roux: Sprinkle 1/4 cup gluten-free all-purpose flour blend, curry powder, and garam masala over the vegetables. Stir constantly for 2-3 minutes to toast the spices and cook out the raw flour taste, forming a thick paste.
  7. Simmer the curry: Gradually whisk in the gluten-free chicken broth, a little at a time, until smooth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the vegetables are tender and the sauce has thickened, stirring occasionally to prevent sticking. Stir in gluten-free tamari and 1 teaspoon granulated sugar.
  8. Fry the chicken katsu: While the curry simmers, heat 4 cups neutral frying oil in a large, deep skillet or Dutch oven to a temperature of 350°F (175°C). Carefully place 1-2 breaded chicken breast cutlets into the hot oil, ensuring not to overcrowd. Fry for 4-6 minutes per side, or until golden brown and cooked through (internal temperature 165°F).
  9. Drain and slice katsu: Remove the cooked chicken breast cutlets from the oil and place on a wire rack set over a paper towel-lined baking sheet to drain. Repeat with remaining cutlets. Once rested for a few minutes, slice each katsu into 1-inch wide strips.
  10. Serve: Ladle the Japanese curry sauce generously over warm steamed Japanese short-grain white rice on 4 plates. Arrange the sliced Chicken Katsu alongside the rice and curry. Serve with pickled ginger or fukujinzuke on the side.

Notes

The flavor of the curry improves significantly if allowed to rest overnight in the refrigerator. Reheat gently on the stovetop, adding a splash of broth or water if it's too thick. Frying two main components is challenging; consider making the curry sauce ahead of time.

Nutrition (per serving)