Chicken Katsu Curry with Japanese Slaw

I made the curry from scratch. Not saying it is authentic but it's close. The curry has a mild sweet flavor and the gravy is thick that it sits nicely on top of the katsu and rice. The Katsu Curry is also perfectly complimented by a refreshing Japanese slaw recipe adapted from Just One Cookbook.


For chicken katsu:

Chicken breasts (2)

Panko bread crumbs (1 cup)

All-purpose flour (1 cup)

Egg (1 large)

Salt (1/4 tsp)

Pepper (1/4 tsp)

Garlic Powder (1/2 tsp)

Vegetable, Grapeseed, or Avocado oil (enough to fill 1/2 inch into a pan)

Furikake (optional)

For curry sauce:

Fuji apple cored and roughly chopped (1)

Onion roughly chopped (1 large)

Carrots roughly chopped (2)

Garlic crushed with skin on (4 cloves)

All-purpose flour (2 tbs)

Curry powder (4 tsp)

Garam masala (2 tsp)

Chicken stock (2 cups)

Soy sauce (4 tsp)

Coconut milk (4 tbs)

Bay Leaves (2)

Cornstarch (1 tbs)

Water (1 tbs)

Prep curry:

  1. Sweat onions 2 minutes.

  2. Add garlic and sautee until fragrant 2 minute.

  3. Add carrots and apples.

  4. Add flour. Cook out the raw flour for 2 minutes.

  5. Add curry powder, garam masala, bay leaves and stir.

  6. Add soy sauce and coconut milk and stir.

  7. Add chicken stock and stir thoroughly while scraping the bottom of pot.

  8. Simmer for on medium low until sauce thickens.

  9. If not thick after 30 minutes, mix a slurry of 1:1 cornstarch and water.

  10. Pour curry sauce into a fine sieve and transfer the filtered sauce back into the pot.

  11. Set aside and heat on low while preparing chicken katsu.

Prep chicken katsu:

  1. Assemble breading station: 1 plate with flour, one bowl with whisked egg, and 1 plate with panko.

  2. Mix salt, pepper, and garlic powder into flour.

  3. Dredge chicken breasts in flour, egg, and panko.

  4. Heat pan on medium high.

  5. Fill pan with oil.

  6. Slowly add chicken breasts.

  7. Brown on both sides 2-3 minutes or until they are golden brown.

  8. If chicken breasts are thick, you can finish them off in the oven for 10 minutes at 350F.

  9. Serve with rice, ladle curry sauce over katsu and rice, garnish with Japanese slaw.

  10. Sprinkle furikake over rice. (optional)


Japanese slaw:

Green cabbage thinly sliced (1/2 head)

Purple cabbage thinly sliced (1/2 head)

Carrots thinly sliced (1 large)

Cilantro (1/4 cup)

Mint (1/4 cup)

Edamame (1/3 cup)

Bell pepper thinly sliced (1)

For dressing:

Apple cider vinegar (1/2 cup)

Honey (3 tbs)

Sesame oil roasted (2 tbs)

White sesame seeds toasted (2 tbs)

Kosher salt (1/2 tsp)

Ground black pepper (to taste)

  1. Whisk all the ingredients for dressing and set aside.

  2. Transfer prepped vegetables into bowl.

  3. Toss slaw with dressing.

  4. Serve with chicken katsu curry and rice.

Culture grows around the kitchen table. I love making food from around the world and learning about their culture. See more in my @tinyhappykitchen on Instagram or join my discussion forum #MoskowitzCooks on Fishbowl.

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