Chicken Curry Katsu Parmigiana Recipe
Introduction
Chicken Curry Katsu Parmigiana is a delightful fusion dish combining crispy Japanese-style fried chicken with rich curry sauce and melted cheese. It’s a comforting meal that brings together bold flavors and satisfying textures, perfect for any occasion.
Ingredients
- 2 chicken breast fillets, halved lengthways
- 1 cup plain (all-purpose) flour
- 2 eggs, lightly whisked
- 2 cups panko breadcrumbs
- Vegetable oil, for shallow-frying
- 200g (7 oz) grated mozzarella
- Finely chopped parsley
- Pickled ginger, to serve
- Finely shredded cabbage, to serve
- Sea salt
For the Japanese curry sauce:
- 50g (1.7oz) butter
- 1/4 cup plain (all-purpose) flour
- 1 tbsp Japanese curry powder
- ¾ cup apple juice
- 1/3 cup ketchup (tomato sauce)
- 2 tbsp soy sauce
- 2 whole star anise
- 1 cinnamon stick
- 1 tsp garam masala (or extra curry powder)
Instructions
- Step 1: Place the chicken pieces on a chopping board and cover with a sheet of baking (parchment) paper. Use a rolling pin to flatten the pieces out slightly, then season both sides with salt.
- Step 2: Place the flour, eggs, and breadcrumbs in separate large bowls or trays. Coat each piece of chicken in flour, then egg, and then in the breadcrumbs until evenly coated.
- Step 3: Heat about a 2cm (just under 1 inch) depth of oil in the bottom of a large frying pan over medium-high heat. When the oil is hot, add the cutlets (do this in batches if necessary) and cook for about 4 minutes each side or until the cutlets are golden and the chicken is cooked through. While the chicken is cooking, preheat the oven grill on the highest setting.
- Step 4: Transfer the cooked chicken pieces to a paper towel to drain and season with a little salt while warm.
- Step 5: For the Japanese curry sauce, heat a pan over high heat. Add the butter to the pan. When the butter is starting to foam, add the flour. Cook, stirring, for 1 minute or until the mixture bubbles. Stir in the curry powder. Remove from heat and gradually whisk in 1 cup water.
- Step 6: Return to medium heat and add the apple juice, ketchup, soy sauce, star anise, cinnamon, and garam masala (or extra curry powder). Cook, stirring, until the mixture thickens. Simmer for 5 minutes to allow the flavors to develop.
- Step 7: Place the chicken cutlets on a baking tray. Top each cutlet with curry sauce and cheese. Place under the grill for 2–3 minutes or until the cheese is melted and golden. Transfer to a serving plate, sprinkle with parsley, slice into strips, and serve with pickled cabbage and ginger on the side.
Tips & Variations
- Use panko breadcrumbs for extra crunchiness and a lighter coating.
- Substitute garam masala with extra Japanese curry powder for a stronger curry flavor.
- Serve with steamed rice or crusty bread for a more filling meal.
- Add a pinch of chili powder to the curry sauce for a spicy kick.
- Make the curry sauce ahead of time to save cooking time on the day.
Storage
Store leftover chicken and curry sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat chicken in the oven at 180°C (350°F) to retain crispiness, and warm the curry sauce gently on the stove before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breast fillets?
Yes, chicken thighs work well and will add extra juiciness. Flatten the thighs evenly before breading and frying to ensure even cooking.
What can I substitute for panko breadcrumbs?
If panko aren’t available, regular breadcrumbs or crushed cornflakes can be used, but the texture may be slightly less crispy.
Print
Chicken Curry Katsu Parmigiana Recipe
- Total Time: 40 minutes
- Yield: 2 servings 1x
Description
Chicken Curry Katsu Parmigiana is a delightful fusion dish that combines the crispy, golden-breaded chicken cutlets of Japanese katsu with a rich, flavorful Japanese curry sauce, all topped with melted mozzarella cheese and served under a grill to achieve a perfect golden finish. This dish presents a unique blend of crispy texture, savory curry notes, and gooey cheese, complemented by fresh parsley, pickled ginger, and shredded cabbage for a complete meal experience.
Ingredients
Scale
Chicken Cutlets
- 2 chicken breast fillets, halved lengthways
- 1 cup plain (all-purpose) flour
- 2 eggs, lightly whisked
- 2 cups panko breadcrumbs
- Vegetable oil, for shallow-frying
- 200g (7 oz) grated mozzarella
- Finely chopped parsley
- Pickled ginger, to serve
- Finely shredded cabbage, to serve
- Sea salt
Japanese Curry Sauce
- 50g (1.7oz) butter
- 1/4 cup plain (all-purpose) flour
- 1 tbsp Japanese curry powder
- 3/4 cup apple juice
- 1/3 cup ketchup (tomato sauce)
- 2 tbsp soy sauce
- 2 whole star anise
- 1 cinnamon stick
- 1 tsp garam masala (or extra curry powder)
Instructions
- Prepare the Chicken: Place the chicken breast pieces on a chopping board and cover them with a sheet of baking parchment paper. Use a rolling pin to gently flatten the pieces slightly for even cooking, then season both sides evenly with sea salt.
- Bread the Chicken: Set out three separate large bowls or trays with the flour, lightly whisked eggs, and panko breadcrumbs. Dredge each chicken piece first in the flour, coating it thoroughly, then dip into the egg mixture, and finally cover evenly in breadcrumbs to create a robust breading layer.
- Shallow Fry the Cutlets: Heat about 2cm (just under 1 inch) of vegetable oil in a large frying pan over medium-high heat until hot. Add the chicken cutlets carefully, cooking in batches if needed to avoid overcrowding. Fry each side for approximately 4 minutes until the breading is golden brown and the chicken is fully cooked through.
- Drain and Season: Remove the fried chicken cutlets and place them on paper towels to drain excess oil. While still warm, sprinkle a little sea salt over them to enhance flavor.
- Make the Japanese Curry Sauce: In a separate pan over high heat, add the butter and let it melt and begin to foam. Quickly add the flour and stir continuously, cooking for about 1 minute until the mixture bubbles and forms a roux. Stir in the Japanese curry powder, then remove from heat. Gradually whisk in 1 cup of water until smooth.
- Simmer the Sauce: Return the pan to medium heat and add apple juice, ketchup, soy sauce, star anise, cinnamon stick, and garam masala or additional curry powder. Stir continuously until the sauce thickens and then reduce to a simmer for 5 minutes to let all the flavors meld together.
- Assemble and Grill: Place the fried chicken cutlets on a baking tray. Spoon a generous amount of the hot curry sauce over each, then top with grated mozzarella cheese. Place the tray under the preheated oven grill on the highest setting for 2 to 3 minutes until the cheese melts and turns golden brown.
- Serve: Transfer the chicken katsu parmigiana to a serving plate, sprinkle with finely chopped parsley, and cut into strips if desired. Serve alongside pickled ginger and finely shredded cabbage for a fresh, tangy contrast.
Notes
- The chicken breast cutlets can be flattened to an even thickness to ensure they cook evenly.
- Panko breadcrumbs provide the signature light, crispy texture essential to this dish.
- Use a neutral vegetable oil with a high smoke point for best shallow frying results.
- Adjust the heat of the curry sauce by modifying the amount of Japanese curry powder or garam masala as desired.
- Make sure to preheat the grill fully before placing the cutlets in to achieve a nicely browned cheese topping.
- Serve immediately to enjoy the contrast between crispy chicken, rich sauce, and melted cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese Fusion
Keywords: Chicken Katsu, Japanese Curry, Katsu Parmigiana, Crispy Chicken, Japanese Curry Sauce, Fried Chicken Cutlets
