Katsu-Style Chicken, Curry and Rice

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Katsu Style Chicken with Curry and Rice

This is my take on the classic Japanese-style katsu curry, using simple ingredients I usually have at home. Crispy fried chicken, a warm spiced curry, and fragrant rice — comforting and delicious!

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🍛 Curry

Ingredients:

• 1 onion, chopped

• 2 garlic pods, crushed

• A small piece of ginger, crushed

• 1 potato, cut into small cubes

• 1 carrot, cut into small pieces

• 1 apple, peeled and chopped

• 1 spring onion (white and green parts separated)

• 1–2 cups chicken stock (or 1 cube + water as needed)

• Salt and pepper to taste

• Spices: garam masala, meat masala, paprika or chili powder

• Optional: a drizzle of honey

Method:

1. Heat oil in a pan and sauté onion, garlic, ginger, and the white part of the spring onion until soft.

2. Add the potato, then the carrot, and sauté for a few minutes.

3. Stir in the apple and sauté for another minute.

4. If using a stock cube, add it now. Pour in chicken stock (start with 1 cup) and bring to a boil.

5. Cover and simmer on low for 20–30 minutes until the veggies are soft.

6. Let it cool slightly, then blend until smooth.

7. Return the curry to the pan. Add salt, pepper, and your spices to taste.

8. Rinse the blender with a bit of water and add that to adjust the consistency.

9. Add honey if you'd like a touch of sweetness (though the apple and carrot may be sweet enough).

10. Simmer for a few minutes, turn off the heat, and garnish with spring onion greens.

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🍚 Rice

Ingredients:

• 2 cups kaima rice (or any fragrant short grain rice), soaked for 10–15 minutes

• 1–2 tsp oil

• 1–2 tsp ghee

• 1 tsp garam masala

• 900–1000 ml hot water

• Juice of half a lime

• Salt to taste

• Garnish: sesame seeds and black seeds (optional, but adds a nice flavor)

Method:

1. Heat oil and ghee in a pan.

2. Add the drained rice and sauté for a minute.

3. Mix in salt and garam masala.

4. Pour in hot water and lime juice, bring to a boil.

5. Cover, reduce heat, and simmer for 15 minutes or until rice is cooked.

6. Fluff gently with a fork and sprinkle sesame and black seeds for extra flavor.

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🍗 Katsu-Style Chicken

Ingredients:

• Boneless chicken breast or thighs, cut into strips

• Salt and pepper

• All-purpose flour (for coating)

• 1–2 eggs, beaten

• Panko breadcrumbs

• Oil for frying

Method:

1. Season chicken strips with salt and pepper and keep them in the fridge until ready to cook.

2. Heat oil in a pan for shallow frying.

3. Coat chicken in flour, then dip in beaten egg, and coat with panko breadcrumbs.

4. Fry on medium heat until both sides are golden brown and crispy. 

5. Remove and drain in a mesh basket or on paper towels to keep them crisp and not greasy.

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🍽️ To Serve:

Scoop some rice onto a plate, pour the warm curry on the side, and lay the crispy chicken strips over the top or alongside. Enjoy it hot!

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Tip for Frying Chicken Strips

Always add the chicken strips to hot oil—but not too hot! If the oil is too hot, the outside will burn while the inside remains undercooked. If it's not hot enough, the chicken will absorb oil and turn greasy.

To check the oil temperature, drop in a small breadcrumb:

• If it sinks, the oil isn’t hot enough.

• If it floats and sizzles gently, it’s ready.

• If it rises too quickly and darkens or burns, the oil is too hot.

Once the oil is at the right temperature, add the chicken strips. Let them cook undisturbed for about 2 minutes until the bottom starts to brown. Then flip the strips, lower the heat slightly, and continue cooking—turning occasionally—until both sides are golden brown and fully cooked.

To finish, increase the heat to high and quickly fry both sides again for extra crispiness. Remove the chicken and let it drain in a mesh basket or on a wire rack to get rid of excess oil.