This Japanese dish combines crispy chicken katsu with tender potatoes and carrots in a rich, flavourful curry sauce. Served over steamed rice and topped with pickled ginger, it offers a satisfying mix of textures and flavours, making it a cozy, delicious meal perfect for any occasion.
Ingredients 21
Curry Sauce
2 tbsp rice bran oil
1 brown onion, diced
2 cloves garlic, minced
1 tbsp ginger, grated
1 tbsp mild curry powder
1⁄4 tsp ground coriander
1⁄4 tsp ground cumin seed
1 tbsp plain flour
500 ml chicken stock
4 tbsp soy sauce
4 tbsp ketchup
1 tsp caster sugar
2 carrots, cut into small pieces
2 potatoes, cut into small pieces
Rice
400 ml water
400 g Japanese rice
Chicken Katsu
4 boneless chicken thighs, filleted
200 g plain flour
1 tsp salt
1⁄2 tsp ground white pepper
6 eggs, beaten
400 g panko breadcrumbs
300 ml rice bran oil, for frying
To Serve
Pickled ginger
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Method 13
To Make The Curry
Dice the , then cut and into small pieces. Grate the and mince the and set aside.
Heat in a medium saucepan on medium-low heat, add half the diced , with the and and cook for 2-3 minutes.
Add , , and cook for 2-3 minutes.
Add and cook for 1-2 minutes to make a roux.
Add and stir until everything is combined, season with , and , stir to mix well. Bring to the boil on low heat.
Once the sauce comes to the boil, add the other half of the diced , the , and , cook for 10-12 minutes or until the potato is cooked through. Turn off the heat and set aside. Ready to serve.
To Cook The Rice
Bring to boil in a small pot, add washed and bring to the boil again. Put the lid on, lower the heat and cook for 12-15 minutes. Turn off the heat and set aside with the lid on until ready to use.
For The Katsu
Get three flat bowls. In the first bowl, add and season with and . In the second bowl, add and whisk until the yolks and whites are combined. In the third bowl, add . Now you're ready to crumb the .
Coat the in the , shaking off any excess. Dredge the chicken into the beaten , followed by the . Repeat steps for the rest of the chicken. Place crumbed chicken on a plate.
In a large frypan, heat the on a medium-low heat for 2-3 minutes.
Fry the for 5-6 minutes on one side, then flip over and fry for a further 2-3 mins until crisp and golden brown, repeat this step until all the all chicken are cooked. Transfer to a plated lined with paper towel.
Allow to rest for a few minutes, then cut into strips. While chicken is resting, gently reheat the curry.
To Serve
Serve the with the sliced and pour curry sauce on top. Top with .
Songkran Fa-A-Loon's tips
Thinly slice your chicken as shown in the photo to make your finished dish look professional.