Japanese Style Chicken Katsu Curry Recipe
A non-veg Japanese recipe with chicken breasts - cut into cubes, black pepper powder, coriander (dhania) seeds. Ready in 35 min, serves 4.
Curated byYuki Tanaka🇯🇵
Instructions
14 steps- 1
To begin making the Japanese Style Chicken Katsu Curry Recipe, in a mixing bowl combine the washed and cleaned chicken pieces, along with salt and pepper and let it sit
chicken breasts - cut into cubes(300 grams)black pepper powder(1 teaspoon)black pepper corns(6)salt - salt to taste - 2
To make the Indo-Japanese Spice Blend Heat a small skillet on medium flame, add the coriander seeds, cumin seeds, dry red chillies, fennel seeds, fenugreek seeds, cinnamon, cloves, cardamom pods, black pepper corns and star anise
black pepper powder(1 teaspoon)coriander (dhania) seeds(1 tablespoon)cumin seeds (jeera)(1/2 tablespoon)dry red chillies(3)fennel seeds (saunf)(1 teaspoon)methi seeds (fenugreek seeds)(0.1 teaspoon)inch cinnamon stick (dalchini)(1)cloves (laung)(2)cardamom (elaichi) pods/seeds(2)black pepper corns(6)star anise(1) - 3
dry roast this on medium-low flame for about 4-6 minutes until nice and fragrant
- 4
Turn off the flame and allow it to cool
- 5
Transfer to a mixer-jar and grind to a fine powder, and set aside
black pepper powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)nutmeg powder(1 teaspoon) - 6
In a small skillet, heat butter on medium flame, add the all purpose flour and cook until the butter and flour are well combined and the flour has cooked through
tablespoons butter(2)tablespoons all purpose flour (maida)(2) - 7
Now add the Indo-Japanese Spice Blend to the butter and flour mixture and cook for about two minutes
tablespoons butter(2)tablespoons all purpose flour (maida)(2) - 8
Turn off the flame and set aside
- 9
Heat a kadai on medium flame, add oil and then the ginger and garlic, saute for 30 seconds, then add in the sliced onions and cook until it turns into a light brown colour
chicken breasts - cut into cubes(300 grams)ginger(1 teaspoon)teaspoons garlic(2)onions - sliced(2)carrot (gajjar) - cut into cubes(1)apple - cut into thin strips(1/2 cup) - 10
This will take about 5 minutes
- 11
To the cooked onions, add the water and the spiced flour butter mixture, salt, turmeric powder, and mix well, bring to a single boil, reduce the flame add the onions and carrots and cover and cook until the chicken is cooked through completely
chicken breasts - cut into cubes(300 grams)black pepper powder(1 teaspoon)tablespoons butter(2)tablespoons all purpose flour (maida)(2)onions - sliced(2)carrot (gajjar) - cut into cubes(1)water(1 cup)turmeric powder (haldi)(1/2 teaspoon)nutmeg powder(1 teaspoon)salt - salt to taste - 12
Open the lid, add nutmeg powder, tomato ketchup, soy sauce, honey, apple strips and mix well
black pepper powder(1 teaspoon)apple - cut into thin strips(1/2 cup)turmeric powder (haldi)(1/2 teaspoon)nutmeg powder(1 teaspoon)tomato ketchup(2 tablespoon)honey(1 teaspoon) - 13
Turn off the flame, transfer to a serving bowl and serve hot
- 14
Serve Japanese Style Chicken Katsu Curry Recipe along with Thai Jasmine Sticky Rice Recipe followed by a dessert of Japanese Cotton Cheesecake
chicken breasts - cut into cubes(300 grams)inch cinnamon stick (dalchini)(1)
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Japanese Style Chicken Katsu Curry Recipe
A non-veg Japanese recipe with chicken breasts - cut into cubes, black pepper powder, coriander (dhania) seeds. Ready in 35 min, serves 4.
Curated byYuki Tanaka🇯🇵
Estimated Nutrition Highlights
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Directions
14 steps- 1
To begin making the Japanese Style Chicken Katsu Curry Recipe, in a mixing bowl combine the washed and cleaned chicken pieces, along with salt and pepper and let it sit
chicken breasts - cut into cubes(300 grams)black pepper powder(1 teaspoon)black pepper corns(6)salt - salt to taste - 2
To make the Indo-Japanese Spice Blend Heat a small skillet on medium flame, add the coriander seeds, cumin seeds, dry red chillies, fennel seeds, fenugreek seeds, cinnamon, cloves, cardamom pods, black pepper corns and star anise
black pepper powder(1 teaspoon)coriander (dhania) seeds(1 tablespoon)cumin seeds (jeera)(1/2 tablespoon)dry red chillies(3)fennel seeds (saunf)(1 teaspoon)methi seeds (fenugreek seeds)(0.1 teaspoon)inch cinnamon stick (dalchini)(1)cloves (laung)(2)cardamom (elaichi) pods/seeds(2)black pepper corns(6)star anise(1) - 3
dry roast this on medium-low flame for about 4-6 minutes until nice and fragrant
- 4
Turn off the flame and allow it to cool
- 5
Transfer to a mixer-jar and grind to a fine powder, and set aside
black pepper powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)nutmeg powder(1 teaspoon) - 6
In a small skillet, heat butter on medium flame, add the all purpose flour and cook until the butter and flour are well combined and the flour has cooked through
tablespoons butter(2)tablespoons all purpose flour (maida)(2) - 7
Now add the Indo-Japanese Spice Blend to the butter and flour mixture and cook for about two minutes
tablespoons butter(2)tablespoons all purpose flour (maida)(2) - 8
Turn off the flame and set aside
- 9
Heat a kadai on medium flame, add oil and then the ginger and garlic, saute for 30 seconds, then add in the sliced onions and cook until it turns into a light brown colour
chicken breasts - cut into cubes(300 grams)ginger(1 teaspoon)teaspoons garlic(2)onions - sliced(2)carrot (gajjar) - cut into cubes(1)apple - cut into thin strips(1/2 cup) - 10
This will take about 5 minutes
- 11
To the cooked onions, add the water and the spiced flour butter mixture, salt, turmeric powder, and mix well, bring to a single boil, reduce the flame add the onions and carrots and cover and cook until the chicken is cooked through completely
chicken breasts - cut into cubes(300 grams)black pepper powder(1 teaspoon)tablespoons butter(2)tablespoons all purpose flour (maida)(2)onions - sliced(2)carrot (gajjar) - cut into cubes(1)water(1 cup)turmeric powder (haldi)(1/2 teaspoon)nutmeg powder(1 teaspoon)salt - salt to taste - 12
Open the lid, add nutmeg powder, tomato ketchup, soy sauce, honey, apple strips and mix well
black pepper powder(1 teaspoon)apple - cut into thin strips(1/2 cup)turmeric powder (haldi)(1/2 teaspoon)nutmeg powder(1 teaspoon)tomato ketchup(2 tablespoon)honey(1 teaspoon) - 13
Turn off the flame, transfer to a serving bowl and serve hot
- 14
Serve Japanese Style Chicken Katsu Curry Recipe along with Thai Jasmine Sticky Rice Recipe followed by a dessert of Japanese Cotton Cheesecake
chicken breasts - cut into cubes(300 grams)inch cinnamon stick (dalchini)(1)
Rate this recipe
