How To Make Japanese Katsu Curry At Home - Marion's Kitchen

Crispy golden chicken cutlet served with a beautifully spiced homemade Japanese curry .

This is my version of chicken Katsu curry .

OK , guys .

So if you thought Japanese Katsu curry was only something you could have in a restaurant .

I'm here to tell you that's not the case .

I've got a super easy recipe for you .

You're gonna love it .

Let's start off with the curry sauce .

First cos we're gonna make that from scratch .

Now , I'm just gonna add a little bit of oil into my pan and I'm gonna add in some finely diced onion .

Now , here's the thing guys .

So any time you're cooking off onions for the start of a slow braise or a curry or a stew , you really wanna be patient .

So that onion needs to get really nice and soft and translucent and sweet before you start adding the liquid and to help that along .

So to help kind of draw out the moisture in the onion and get them sizzling a little quicker , I'm gonna add in a little bit of salt as well .

Really is just one small little step that if you do properly , we will make a world of difference .

OK .

So it's been five or six minutes now and my onions are beautifully soft , translucent .

Don't want too much color .

I just want that sweetness and the softness .

So now I'm gonna add in my garlic and then now I'm gonna add in some plain flour and this is gonna almost create like a type of situation and that's gonna help to thicken the sauce .

Now , what you wanna make sure you're doing here is just allow that flour to cook out a little bit so that you don't get that flat curry taste in your finished curry .

OK .

Now time for my spices .

So I'm using a Japanese curry powder .

You can find that in most Asian grocery stores or even just a regular type of curry powder is good as well .

But Japanese one just gives it the right flavor I find .

And then I'm also gonna use some Indian gara masala , which is a spice mix that I think adds a little bit of color .

Here I find sometimes the Japanese curry powder is a little bit light uh and I like the sort of extra spices in there too .

No .

Oh , it smells so good already .

I love the smell of those toasting spices .

So now I'm gonna go in with a little bit of vinegar and some honey , some chicken stock and some apple juice .

I just love the extra kind of flavor and sweetness that that apple juice adds .

Now the other aromatic I want here is some ginger .

So I'm just gonna grate that in .

I'm gonna add in some sliced carrots as well and then just to thicken things up even more .

I'm gonna add a little bit of corn flour that's been mixed with some water .

Now , you wanna let this come up to a simmer and then turn the heat down , just let it gently cook for about 15 minutes .

And by that time it should be nice and thick and glossy and full of flavor .

OK ?

Curry part is on the way .

Now we wanna do our chicken part .

So I'm just gonna take a chicken breast and you wanna just slice that in half length ways .

And now here's what I always do whenever I'm crumbing meat , I season the meat and not the flour or the bread crumbs because you just don't get enough seasoning on the meat itself .

So liberally salt these guys and then the crumbing situation itself .

Very standard .

I'm gonna go in with some eggs .

Um OK .

And then you wanna have this set up so that you've got flour , you've got your egg and then you've got your bread crumbs .

And I'm using Panko bread crumbs , the Japanese style .

They're really light and crispy .

I like those ones and just take a chicken breast and then I follow the left hand , wet hand , right hand , dry hand method .

It does make sense .

So put the chicken down with your left hand now use your right hand to add the dry ingredients to pat that chicken with the flour .

Chicken goes into the egg .

Left hand , wet hand takes over and then into the breadcrumbs and then dry hand takes over .

Now push those breadcrumbs right in there .

And by doing that , you can see we've got barely any messy fingers .

So now we're at the frying chicken stage .

The joyous part .

I love frying chicken .

I don't know why .

Um Anyway , I'm just gonna test my oil .

See if it's hot enough just by throwing in a couple of little crumbs and they're bubbling away .

So I know it's time to add my chicken .

Now these guys just need a few minutes each side to get nice and golden and crispy and cook it all the way through .

So these are looking beautiful , gonna get them out of some paper towel and then just like anything that you take out of hot oil .

It loves just a little bit of salt on the top .

So I'm gonna Sprinkle those chicken pieces and now before we serve up , let's come back and have a look at our curry and look at that thick glossy texture .

That's just perfect .

Just wanna try it .

Check for seasoning and a flavor .

Mm I love that .

It's got such a complex flavor and you don't even know what it is that's giving you that sweetness and it's that apple juice .

Oh , it's so amazing .

I am gonna add a little bit of salt to that .

And then here's the thing .

You can customize this anywhere you like .

I like mine a little bit spicy .

So I'm gonna add some chili powder , but that's totally optional .

And now all our bits and pieces come together on the one plate .

I'm gonna slice up my chicken .

Oh , I just love that crunchy sound and I wanna put that chicken on top of some rice and then we've got our totally luscious curry sauce to go on top .

And then one little extra hit of flavor that I like to add is some Japanese pickled ginger just to add a beautiful little tang to every bite and now comes the bit I've been waiting for this entire time .

The tasting part .

Ah , you want a little bit of the rice , the chicken , the pickle , a little bit of that sauce .

Hm .

Dishes just don't even get any better than this .

Mm .

So good .

I love that curry sauce .

It's got such a beautiful intensity .

Mm .

Amazing .

I can't wait for you guys to try this one .

In the meantime , I'm just gonna sit here and eat this whole plate if you've got any comments or questions , pop them below and if you enjoyed the video , why not hit that subscribe button ?

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Thanks guys .

Boo