Chicken
Cheese Katsu Curry
- Prep time 3 hours 30 minutes
- Cook time 1 hour
- Serves 2
Author Notes
Here’s a collaboration you never knew you wanted — Japanese katsu curry, featuring some chicken parm inspiration!
Allow me to preface this by saying that there’s nothing wrong with Japanese katsu curry. In fact, it’s my go-to comfort meal when I’m hungry, sick, or down in the doldrums. I’ll chop up some onions, chunk up carrots and potatoes if I have them, and simmer them in water before tossing a Japanese curry cube or two into the pot to meld everything together into a curry that spices up the whole kitchen with its fragrance. Then separately, I’ll pound out and bread up a chicken breast, then deep-fry it until golden and crispy.
But sometimes, when I’m feeling extra naughty, or craving a touch more indulgence in my meal, I’ll end up topping my homemade katsu curries with mozzarella cheese, before melting it under the oven broiler or sometimes a blowtorch — only if I’m especially impatient) — just like I would for a chicken parm. The cheese will melt into all the crevices of the crispy katsu crust, adding an extra dimension to the dish while retaining the comforting soul of a katsu curry.
Serve this with rice, white cabbage slaw with Japanese sesame dressing, and a dash of mustard, and I think you’ll agree with me that the cheesy katsu and spiced curry is a pretty perfect combination of indulgence and comfort. —Jun
Ingredients
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2½ tablespoons
(38g) kosher salt, divided
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4 cups
(960ml) water
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1 tablespoon
(15ml) vegetable oil, plus more for deep-frying
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1
medium white onion
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1
clove garlic, minced
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2
(~7oz./200g) small potatoes, peeled and chopped into chunks
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1
(~5 oz./150g) medium carrot, peeled and chopped into chunks
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3
Japanese curry cubes (~2 oz./57g)
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2
chicken breasts
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4 tablespoons
(30g) all-purpose flour
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1
large egg
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1 cup
(70g) panko breadcrumbs
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1 cup
(150g) shredded mozzarella cheese
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2 cups
(350g) cooked white rice
Directions
- In a container, dissolve 2 tbsp kosher salt in 2 cups of water, then place the chicken breast in the container and let it brine for at least 3 hours, up to 12 hours overnight. (This step is optional if you’re in a rush, but results in juicier, better-seasoned chicken.)
- Pour 1 tbsp of vegetable oil in a large pot, and place over medium-high heat. Add in the chopped onions to saute for 5 minutes, then add in the garlic and saute for a further 2 minutes, until fragrant. Then, add in the chunks of potato and carrots, along with the remaining 2 cups of water, and bring to a boil. Add in the Japanese curry cubes, give it a stir until the cubes are evenly dissolved, then turn the heat down to a simmer, and let it cook, covered, for 30 minutes.
- While the curry is cooking, take the chicken breasts out of the brine, and dry them with paper towels. Working with one chicken breast at a time, place it in between two sheets of plastic wrap or baking paper, and pound with a meat tenderizer or rolling pin to even out its thickness. (It should end up about 50% larger than its original size.) Repeat for the other piece of chicken breast.
- Pour oil in a deep, wide pan until at least 1.5 inches deep. Heat it up to 360°F (182°C). Heat an oven to broil at 410°F (210°C) (or static heat if it doesn’t have a broiler function).
- Place the all-purpose flour, beaten egg, and panko breadcrumbs in three separate bowls or trays. Then, coat the pounded chicken breasts in flour, shaking off the excess, before dipping them in the beaten egg, and finally in the panko breadcrumbs. Make sure the chicken breasts are completely coated in panko.
- Individually fry the coated chicken breast in the oil for 5 minutes, before flipping and frying it for an additional 5 minutes on the other side. (If the crust is looking pale, fry for an additional 2-3 minutes.) When done, take the chicken katsu out of the oil and onto a wire rack.
- Place the shredded mozzarella cheese on top of the chicken pieces. Then, place it in the top rack of the oven to broil for 2-3 minutes, keeping a close eye on it so the cheese doesn’t burn.
- To serve, place a mound of rice on a plate, lean the cheesy chicken katsu on the rice (you can pre-slice these into ½-inch thick pieces for eating convenience), and ladle a few scoops of katsu curry on one side of the plate. Enjoy!
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