Japanese Golden Curry Recipe
chicken katsu cutlet, golden curry sauce, fukujinzuke relish, negi.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Katsu Cutlets
Golden Curry Sauce
Accompaniments & Garnish
Method
Chicken Katsu Cutlets
- 1
Prepare and pound
Trim excess fat from the chicken thighs. Place each thigh between two pieces of plastic wrap or in a large zip-top bag and gently pound with a meat mallet to an even thickness of about 1/2 inch (1.2 cm). Season both sides with salt and black pepper.
- 2
Breading station
Set up three shallow dishes: one with the all-purpose flour, one with the beaten eggs, and one with the panko breadcrumbs. Dredge each pounded thigh first in flour (shake off excess), then dip into the beaten egg, and finally press into panko until well coated. Place breaded cutlets on a wire rack and rest 10 minutes to help coating adhere.
- 3
Fry
Pour about 1 cup neutral oil into a large skillet to a depth of about 1/4 inch and heat over medium-high until the oil reaches 340-350°F (170-175°C) or a piece of panko sizzles immediately. Fry cutlets in batches, careful not to overcrowd, 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Add more oil between batches if needed. Transfer finished cutlets to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you finish the sauce and rice. If oven not available, tent with foil.
- 4
Slice
Let cutlets rest 3-4 minutes, then slice into 1/2-inch strips on the bias for serving.
Golden Curry Sauce
- 5
- 6
Sauté aromatics and vegetables
In a medium saucepan or skillet, melt the butter over medium heat. Add the diced onion and cook, stirring, until translucent and beginning to brown at the edges, about 6-8 minutes. Add the garlic and grated ginger and cook 30 seconds until fragrant. Add the diced carrot and potato and cook 3-4 minutes, stirring, to coat with butter.
- 7
Simmer
Add the chicken stock and grated apple (if using). Bring to a gentle simmer, cover, and cook 12-15 minutes until the vegetables are tender when pierced with a fork.
- 8
Finish with curry roux
Reduce heat to low. Remove about 1/4 cup of hot cooking liquid and set aside. Break the Japanese curry roux into pieces and add them to the pot, stirring until melted and fully incorporated. If sauce is too thick, whisk in reserved hot liquid a tablespoon at a time until you reach a smooth, saucy consistency. Stir in soy sauce, Worcestershire sauce, honey or mirin, salt, and pepper. Simmer gently 3-5 minutes to meld flavors. Taste and adjust seasoning: add a pinch more salt or a small splash of soy/Worcestershire if needed.
- 9
Optional blitz for smoothness
For a very smooth curry sauce, blend the sauce briefly with an immersion blender or transfer to a blender (use caution with hot liquids) and pulse until smooth. Return to pot to keep warm.
Accompaniments & Assembly
- 10
Cook rice
Rinse the short-grain rice under cold water until the water runs clear. Combine rinsed rice and 2.2 cups water in a rice cooker or pot. If using a pot, bring to a boil, reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let rest 10 minutes, covered. Fluff with a fork.
- 11
Plate
Divide the cooked rice between 4 shallow bowls or plates. Spoon a generous ladle of golden curry sauce alongside the rice (or over one side of the rice) so there is room for the katsu. Place sliced chicken katsu on top of or beside the rice and sauce so the breading remains crisp where possible.
- 12
Garnish and serve
Add a spoonful of fukujinzuke relish to each plate (to the side of the curry), scatter thinly sliced negi (green onion) over the curry and katsu, and sprinkle sesame seeds if using. Serve immediately so the katsu stays crisp. Enjoy.