Chicken Katsu Curry


It has been unusually rainy and cold here in San Diego this winter.  Don’t get me wrong, we need the rain and I’ve welcomed the change in temperatures that I miss since moving from the east coast, but it still leaves me craving warm and cozy meals.  Soups usually fit the bill, but I was looking for something different.  Enter this rich and creamy curry, coupled with a crispy chicken breast – it really hit the spot!

Chicken Katsu Curry
(makes 2-3 servings)

For the curry:
1 tbs olive oil
3 cloves garlic, chopped
2-3 medium sized potatoes, diced into 2 inch cubes
1 red pepper, cut into 3 inch long sticks
3 carrots, cut into 1/2 inch slices
1 1/2 cups chicken stock
4 tbs curry (I use golden curry sauce mix)
3 cups rice, cooked

For the chicken:
2 chicken breasts
1 1/2 cups panko breadcrumbs
1 egg
1/4 cup milk
salt and pepper, to taste
1 cup vegetable oil

In a large skillet, under medium heat, saute garlic and peppers in olive oil for approximately 3 minutes.  Lower heat to low, add potatoes, carrots, and chicken stock. Continue to cook until the mix simmers, then add curry.  Mix well to ensure curry is dissolved or well mixed. Continue to cook until potatoes and carrots are soft, about 15 minutes. Add chicken stock or curry to thin or thicken the consistency, respectively, to your liking.

While curry is cooking, combine egg, milk, a dash of salt and pepper, and any seasonings you prefer (I like using adobo). Pound chicken breast to tenderize it, dip in egg mixture, followed by panko, and place into vegetable oil under medium-high heat.  Cook chicken until browned, approximately 4 minutes, then flip and repeat.

Serve curry and chicken over rice.

food on,






About six months ago, J and I traveled to Hawaii.  While both of us had been there before, we were lucky enough to have some amazing hosts while we were there.  Brandon and his wife Jen are some of the most giving and wonderful people we have had the pleasure of spending time with.  They were amazing hosts.  And not to mention I’m pretty sure I wanted to take their (beyond) cute 2 daughters home with us at the end of the trip.

Between workouts (J was teaching judo in Hawaii and I tagged along), hikes, and laying on the beach, Brandon and Jen showed us a great time and took us to all the local hangouts.  This is just like why I like venturing off the beaten path when we travel – we got to taste some amazing, truly local cuisine and favorites.  One of the things that we ate was poke.  Poke is a japanese dish – raw tuna seasoned with spices, soy sauce, etc. and it tastes amazing.  It’s a great new way to enjoy Japanese food when eating sushi and sashimi gets boring.

While I’ve had Poke before, I returned from the trip missing the amazing flavors of Hawaii and inspired to recreate some myself.  Mission accomplished!  The tuna should be sashimi grade to make sure it’s fresh enough to eat raw.  The best bet for this is either a fish market, or for me, the asian supermarket that has a seafood section I could spend hours wandering through.  I also like to make this the day before to let the flavors marinate together.

(makes 2 servings)

1 pound sashimi grade tuna
2 cloves garlic, minced
1-2 green onion, cut into small slices
1/2 tsp grated ginger
3 tbs soy sauce
1 tbs sesame seeds
1/2 tsp red pepper flakes
1/2 tbs sesame chili oil
3 cups white or brown rice, cooked

Cut tuna into small, 1 inch cubes.  In a large bowl, combine the rest of the ingredients.  Add tuna and mix carefully using a spoon to completely cover the tuna.  Refrigerate overnight. Serve over rice, if desired.


food on