Name: Hawaii Chicken Katsu Curry
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Japanese
Ingredients: 6 boneless skinless chicken thighs; 1/4 cup neutral oil (plus extra for frying); 2 large onions, chopped; 4 cloves garlic, minced; 1 tbsp ginger, minced; 2 Fuji apples, grated; 2 carrots, chopped; 6 cups chicken stock; 1 block Japanese curry mix (about 100 g; e.g., Golden Curry); 1 cup all-purpose flour; 2 large eggs, beaten; 2 cups panko breadcrumbs; Cooked rice, for serving; Katsu sauce (homemade or store-bought), for drizzling; Soy sauce (1–2 tbsp), optional, for seasoning the curry

Description

A comforting dish combining crunchy chicken katsu with a silky, slightly sweet curry sauce flavored with onion, apple, and ginger, served over fluffy rice.

Ingredients

Scale

6 boneless skinless chicken thighs
1/4 cup neutral oil (plus extra for frying)
2 large onions, chopped
4 cloves garlic, minced
1 tbsp ginger, minced
2 Fuji apples, grated
2 carrots, chopped
6 cups chicken stock
1 block Japanese curry mix (about 100 g; e.g., Golden Curry)
1 cup all-purpose flour
2 large eggs, beaten
2 cups panko breadcrumbs
Cooked rice, for serving
Katsu sauce (homemade or store-bought), for drizzling
Soy sauce (1–2 tbsp), optional, for seasoning the curry

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Instructions

Heat 1/4 cup neutral oil in a large skillet over medium heat. Sauté chopped onions until soft and translucent, about 5–7 minutes.
Add minced garlic and ginger; cook for another minute until fragrant. Stir in grated Fuji apples and chopped carrots; sauté for 5 minutes.
Pour in chicken stock and 1–2 tablespoons soy sauce if using, then add the Japanese curry mix. Simmer gently for 10–15 minutes until smooth and slightly thickened.
Set up three shallow bowls for breading: one with flour, one with beaten eggs, and one with panko breadcrumbs. Pat chicken thighs dry, season with salt and pepper. Dredge each thigh in flour, dip into beaten eggs, then press into panko to coat.
In another skillet, heat oil over medium-high heat. Fry chicken until golden brown on both sides, about 4–5 minutes per side. Transfer to a wire rack to drain.
Slice the katsu into strips. Serve on a plate of cooked rice, ladle curry sauce over or beside, and drizzle with katsu sauce.

Notes

For a lighter version, bake or air-fry the breaded thighs at 400°F until crisp. Leftovers can be refrigerated for 3–4 days or frozen for 2–3 months.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Frying, Simmering
Cuisine: Japanese

Nutrition

Serving Size: 1 serving
Calories: 830
Sugar: 14g
Sodium: 800mg
Fat: 32g
Saturated Fat: 6g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 100g
Fiber: 4g
Protein: 27g
Cholesterol: 100mg