Chicken Katsu Curry

Japanese curry built on a scratch roux instead of the store-bought bricks, with crispy chicken strips served alongside so they stay crunchy. Family approved. Serves 4–6.

Note: unlike most recipes on this site, this one is not gluten-free or dairy-free as written — the roux is flour and butter, and the chicken is breaded. A 1:1 gluten-free flour blend and gluten-free panko should work, but I haven’t tested that yet.

Overview

• Make the roux first (or well ahead — it keeps).
• Simmer the vegetable curry base, then whisk in the roux to thicken.
• Air-fry the chicken while the curry simmers.

Temperatures below are for a Breville Control Freak in sensor mode (no probe) with a Le Creuset #28 Dutch oven, and a Breville Joule air fryer for the chicken. On a regular stove: medium-low for the roux, medium for the onions, and a gentle simmer when the roux goes in.

Ingredients

Curry Roux

• 110g (8 tbsp) unsalted butter
• 70g (8 tbsp) flour
• 4 tbsp curry powder (S&B or similar mild Japanese-style)
• 1 tsp garam masala
• pinch white or black pepper

Curry Base

• 2 onions, thinly sliced
• 2 carrots, chunked
• 1–2 small potatoes, chunked (optional)
• 1–2 apples, grated
• 2–4 tsp honey, to taste
• 4 cups (1L) chicken stock
• 2 tbsp soy sauce
• 2 tbsp neutral oil

Chicken

• chicken strips, panko-breaded (store-bought tenders work)

To Serve

• cooked rice

Technique

Curry Roux

1. Melt the butter in the Dutch oven, Control Freak set to 135–140°C sensor.
2. Whisk in the flour. Cook 15–20 min, stirring constantly, until light golden-brown. If it stalls pale and sluggish past 15 min, bump to 145°C.
3. Off heat, whisk in the curry powder, garam masala, and pepper until smooth. Set aside.

Curry Base

1. Sauté the onions in oil, Control Freak at 135–145°C sensor, 10–15 min until soft and golden.
2. Add carrot and potato, stir 1 minute.
3. Add the stock. Bring to a simmer, cover, cook ~15 min until the vegetables are tender.
4. Stir in the grated apple, honey, and soy sauce.
5. Reduce heat to 105–108°C sensor (gentle simmer). Whisk in the roux gradually until fully dissolved and the sauce thickens to a gravy consistency. Simmer 5 more minutes, stirring.

Chicken

Air fry the chicken strips in the Breville Joule per standard panko/tender settings (~190–200°C air temp, 10–14 min, flip halfway), until crisp and cooked through.

To Serve

Rice in a bowl, curry ladled over one side, chicken strips fanned over or beside — curry touching the rice, chicken kept separate to preserve crispness.