Following the pork katsu curry (curry with pork cutlet) recipe, this chicken katsu curry dish (curry with chicken cutlet), has fewer calories and checks all the boxes for a delicious meal.
It is best for those who want to try a Japanese curry with a deep-fried topping, but are calorie conscious.
Chicken and Nutrition
Chicken is healthier than pork or beef.
This recipe calls for chicken breast, which contains protein, which is one of the three major nutrients essential for health. It is significant for building and maintaining many parts of the body, such as muscles, hair, skin, and internal organs.
Chicken aids in physical activity, helps digestion, and improves your immune system. It’s a good contributor for training, fitness, health and beauty.
Japanese-Style Dish with Chicken Katsu
This chicken katsu, which uses chicken breast, is hearty and satisfying with a light and clean taste.
To make the most of the light umami taste of the curry roux, we mix in ginger and soy sauce.
It is refreshing in taste and not too hard on the stomach, so you can include potatoes in the roux for an extra delicious addition if you like.
Adding coriander seed powder or chili powder at the end to match your tastes also delivers a rich, pleasant aroma.
It’s also a fun idea to stuff the chicken breast with cheese before frying.
- 2 slices Chicken breasts (0.44lb / 200g each)
- a pinch Salt
- a pinch Pepper
- as needed Flour
- as needed Breadcrumbs
- 1 Egg
- 3.5 oz Onion
- 2.4 oz Carrot
- 5.2 oz Potato
- 1 oz Ginger
- 2.1 cup Water
- 2 servings Japanese curry roux
- 1 tbsp Soy sauce
- 0.5 tsp Cumin powder
- 2 tsp Chicken bouillon powder
- 2 bowls Steamed rice
- as needed Vegetable oil (deep-frying oil)
- to taste Fukushin-zuke (pickles) or rakkyo-zuke (pickles)
Roughly chop the onion and carrot. Grate the ginger, leaving the skin on.
Cut the potatoes into bite-sized pieces.
Heat a pan and add vegetable oil. Saute ginger, onion and carrot slowly over low heat.
When the onions become translucent, add the potatoes and saute quickly.
Add water and chicken bouillon powder, cover and simmer for 10 minutes.
Remove any scum off the top of the mixture.
Turn off the heat and stir in the curry roux.
Over low to medium heat, add soy sauce and simmer for 10 minutes, then finish with cumin powder and turn off the heat.
To prepare the chicken breast for deep frying, they should be of more or less uniform thickness. To do this, use a kitchen knife to cut away the thicker parts without cutting all the way through. Then fold back the cut portion to create a single piece of chicken that is thinner and roughly the same thickness throughout.
Carefully cover the chicken with flour, beaten egg and breadcrumbs in that order.
Deep-fry in oil at 338-356°F (170-180°C) until golden brown.
Cut the chicken cutlet into easy to eat strips, place on a bowl of rice, and pour curry roux over the top.
Garnish with fukujinzuke or rakkyo pickles.