Chicken Katsu Curry Udon Recipe

There’s something absolutely magical about bringing loved ones together over a bowl of hearty, soul-soothing comfort food. Our Chicken Katsu Curry Udon Recipe perfectly epitomizes this sentiment. Imagine crispy chicken cutlets, their golden crust giving way to tender, juicy meat within. Drizzled in a rich, flavorful curry sauce and resting atop a bed of chewy udon noodles, this dish is the epitome of delight. With every slurp and crunch, it’s a culinary hug that embodies warmth and togetherness – perfect for a cozy family dinner or a special occasion. Join Zynahz on this culinary adventure and savor the joy of making and sharing this delicious, family-friendly recipe.

Recipe Summary

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Skill Level: Medium

Ingredients

• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• Vegetable oil, for frying
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 large carrot, diced
• 2 potatoes, peeled and diced
• 4 cups chicken broth
• 4 tablespoons Japanese curry roux
• 400g udon noodles
• Pickled red ginger, for garnish

Instructions

1. Start by preparing the chicken katsu. Season the chicken breasts with salt and pepper to taste.
2. Dredge each chicken breast in flour, ensuring they are evenly coated. Shake off any excess flour.
3. Dip the flour-coated chicken breasts into the beaten eggs, then coat them with panko breadcrumbs. Press gently to make sure the crumbs adhere well.
4. Heat vegetable oil in a large skillet over medium-high heat. Once hot, fry the chicken breasts until golden brown and cooked through, about 5-7 minutes per side. Remove and drain on a paper towel-lined plate. Slice into strips and set aside.
5. In a large pot, heat one tablespoon of vegetable oil over medium heat. Add the onion and garlic, and sauté until fragrant, about 2-3 minutes.
6. Add the diced carrots and potatoes, and cook for an additional 5 minutes, stirring occasionally.
7. Pour in the chicken broth and bring to a boil. Reduce to a simmer and cook until the vegetables are tender, about 15 minutes.
8. Add the Japanese curry roux to the pot, stirring until completely dissolved and the sauce thickens.
9. Meanwhile, cook the udon noodles according to package instructions. Drain and divide the noodles among serving bowls.
10. Ladle the curry sauce over the udon noodles and top with slices of the crispy chicken katsu.
11. Garnish with pickled red ginger and serve immediately.

Helpful Tips

For beginners: If you’re new to frying, maintain a moderate oil temperature to avoid burning the breadcrumbs before the chicken cooks through.
Variations: Swap chicken with firm tofu slices for a vegetarian version. Add your favorite veggies to the curry for additional nutrition and flavor.

Storage Instructions

Store any leftover chicken katsu separately from the curry udon. Keep the chicken in an airtight container in the fridge for up to 2 days, reheating in the oven to retain its crispiness. The curry udon can be refrigerated in an airtight container for up to 3 days and reheated gently on the stove, adding a splash of broth if needed.

Pairings

This Chicken Katsu Curry Udon pairs wonderfully with a light side salad and a refreshing drink like iced green tea or a citrusy lemonade. For dessert, consider a delicate matcha panna cotta or some fresh seasonal fruit.

At Zynahz, we believe that cooking is a joyful, creative endeavor that brings families closer together. We encourage you to try this recipe, share your results with us, and spread the love by sharing the recipe with your friends and family. Dive deeper into the world of food with Zynahz by exploring more recipes, following us on social media, and signing up for our newsletter for the latest culinary inspirations and tips.