| Prep Time: 10 mins
| Cook Time: 45 mins
| Total Time: 55 mins
You may need: Dried Garlic Powder
Despite being a relative newcomer to Japanese menus, curry has exploded in popularity in Japan. Likely brought to Japan in the mid-1800’s by British Royal Navy sailors, who were some of the first Westerners to step on Japanese soil after centuries of isolation, Japanese chefs have adapted the original Indian curry flavors to local tastes making it milder, sweeter, and oh so comforting.
Curry pairs perfectly with another authentic Japanese dish, Chicken Katsu (fried chicken cutlet) to make Chicken Katsu Curry. We promise that your family or dinner guests will leave happy after eating this dish. If you feel like a lighter version, you can coat the chicken in panko crumbs and bake the chicken. Also, use our Japanese curry powder to easily make authentic Japanese curry sauce to pair with baked fish, tofu, or veggies, or try our delicious Japanese Beef Curry recipe.
4 boneless, skinless chicken breasts
Salt & pepper, to taste (optional)
1/2 cup all purpose flour
4 eggs, scrambled
4 cups Panko breadcrumbs
2 cups vegetable oil, for frying
1 Tbsp olive oil
1/2 onion, sliced
2 medium potatoes, peeled and diced
1 carrot, diced
3 cups chicken broth
2 cups cooked white rice (optional)
Japanese Curry Roux:
3 Tbsp unsalted butter
4 Tbsp flour
2 Tbsp Piquant Post Japanese Curry spice blend
1/2 tsp cayenne pepper (optional)
To fry your chicken breasts, heat your oil to about 360 degrees. Your stovetop’s heat should be set to medium or medium high. If you find that your chicken is browning too quickly, turn down the heat.
Your roux will be thick and paste-like. This is normal, once added with the chicken broth for your curry it will reach the right consistency. 3 cups of chicken broth are recommended, but you can add more or less depending on your prefered thickness.
Start by making curry roux: melt the butter in a small saucepan over Med heat. Once butter melts and sizzles, stir in 4 tbsp of flour 1 tbsp at a time. Heat mixture over Low heat for 10 minutes, stirring frequently. Add the Piquant Post Japanese Curry spice blend, stir and heat for 30 seconds. Set aside.
Next, bread the chicken breasts. First, dredge each one in flour, dip to coat with egg, then roll in panko crumbs. Repeat dipping breasts in eggs and then panko crumbs for a double layer. Do this for each breast and set aside.
Heat vegetable oil over Med in a large heavy bottom pan (high sides). When hot, fry the chicken breasts one or two at a time until they are golden brown and cooked through (~10 - 12 mins). Set aside on a paper towel-lined plate.
While the chicken cooks, heat a large skillet or saucepan on Med-High, add olive oil and sauté onions until softened (~5 mins). Add potatoes & carrots and cook for 1 min. Add chicken broth and bring to a boil. Reduce the heat to low and simmer for 10 mins. Stir in curry roux and simmer for 10 more mins on low heat. Taste and season with salt & pepper. To serve, slice chicken and place on a bowl of rice and spoon the curry over it or on the side.
Need more inspiration? Here's a link to 15 more Japanese Curry dish ideas.
Feeling like veggies only tonight? Try making this Japanese Vegetable Curry with rice instead.
Or, try making our Japanese Beef Curry recipe.
If you can't find Panko breadcrumbs, you can use regular breadcrumbs, although the Panko add a great crunch.
Another great vegetarian alternative is to make Japanese Curry with crunchy baked eggplant. Make the baked Panko-crusted eggplant and make the curry sauce to top it using our recipe above.
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