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Japanese Style Chicken Katsu Curry Recipe
Course: Main Course
Cuisine: Japanese
Diet: Non-Vegetarian
Description:
Japanese Style Chicken Katsu Curry is a delightful fusion of Indian and Japanese flavors. The curry features a unique Indo-Japanese spice blend, enhanced with the addition of apples and soy sauce, offering a delicious twist. With succulent chicken pieces and a fragrant, aromatic sauce, this dish is a comforting and flavorful main course.
Ingredients
For the Indo-Japanese Spice Blend:
- 1 tablespoon Coriander Seeds (Dhania)
- ½ tablespoon Cumin Seeds (Jeera)
- 3 Dry Red Chillies
- 1 teaspoon Fennel Seeds (Saunf)
- 1/8 teaspoon Methi Seeds (Fenugreek Seeds)
- 1-inch Cinnamon Stick (Dalchini)
- 2 Cloves (Laung)
- 2 Cardamom Pods/Seeds (Elaichi)
- 6 Black Peppercorns
- 1 Star Anise
For the Curry:
- 300 grams Chicken Breasts, cut into cubes
- 1 teaspoon Black Pepper Powder
- 2 tablespoons Butter (Salted)
- 2 tablespoons All-Purpose Flour (Maida)
- 1 teaspoon Oil
- 1 teaspoon Ginger, finely grated
- 2 teaspoons Garlic, minced
- 2 Onions, thinly sliced
- 1 Carrot (Gajjar), diced
- 2 Potatoes (Aloo), boiled, peeled, and cubed
- 1 cup Water
- ½ Apple, thinly sliced
- ½ teaspoon Turmeric Powder (Haldi)
- 1 teaspoon Nutmeg Powder
- Salt, to taste
- 2 tablespoons Tomato Ketchup
- 1 teaspoon Honey
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Instructions
-
Prepare the Indo-Japanese Spice Blend:
In a mixing bowl, combine the coriander seeds, cumin seeds, dry red chillies, fennel seeds, methi seeds, cinnamon stick, cloves, cardamom, black peppercorns, and star anise. Set aside. -
Marinate the Chicken:
Season the chicken cubes with salt and black pepper powder. Let them sit to marinate while you prepare the other ingredients. -
Cook the Curry Base:
In a large saucepan, heat the oil and butter over medium heat. Add the onions and sauté until they turn golden brown. Stir in the ginger and garlic, cooking for an additional minute until fragrant. -
Prepare the Spice Mix:
Add the prepared Indo-Japanese spice blend to the pan and cook for 2-3 minutes, allowing the spices to release their aroma. -
Add Vegetables and Chicken:
Stir in the diced carrots and boiled potatoes. Next, add the marinated chicken cubes and cook for 5-6 minutes until they start to brown slightly. -
Add Liquids and Simmer:
Pour in the water, then add the apple slices, turmeric powder, nutmeg powder, and salt. Stir in the tomato ketchup and honey, mixing well. Bring the mixture to a gentle simmer and cook for 10-15 minutes, allowing the curry to thicken and the chicken to cook through. -
Serve:
Once the curry has thickened and the chicken is fully cooked, remove from heat. Serve the Japanese Style Chicken Katsu Curry with steamed rice or as desired.
Enjoy the delightful fusion of flavors in this Japanese Style Chicken Katsu Curry, which combines the best of Japanese and Indian cuisine!
