Chicken Katsu Curry Recipe (from scratch)

➤ PRINT FULL RECIPE: https://sudachirecipes.com/japanese-chicken-katsu-curry/
➤ SUBSCRIBE HERE: https://tinyurl.com/b69ed7na
➤ GET MY FREE E-COOKBOOK!": https://rb.gy/9pc98k

Japanese chicken katsu curry is the ultimate comfort dish! Tender chicken breast coated in a crispy panko batter and served on a thick, rich, and gravy-like curry. It is seriously delicious and a great dish for making in advance and storing in the freezer for a quick, easy meal during the week!

INGREDIENTS:

Curry Roux Style Paste (skip if you have boxed curry roux)
- 3 ½ tsp curry powder - I use S&B Japanese curry powder
- 2 ½ tsp cumin powder
- 1 tbsp beef fat - or lard
- 3 garlic cloves - finely minced or grated
- 15 g fresh ginger - finely minced or grated
- 1 yellow onion - finely sliced
- 50 ml water
- 3 tbsp all-purpose flour
- 900 ml chicken stock - see note
- 2 tsp coriander powder
- 3 tbsp marmalade
- ½ tsp ground cloves
- 1 tsp cardamom powder
- 2 tsp ginger powder
- 1 bay leaf

Japanese Style Curry (sweet)
- 300 g boneless chicken thigh - or chicken breast
- 1 pinch salt and pepper
- 1 tbsp unsalted butter
- 1 yellow onion
- 2 potato
- 1 carrot
- homemade curry roux - or box