Crispy panko-crusted, curry marinated chicken, coconut rice, and pickled mango.
Curry spiced chicken thighs, fried to crispy perfection, served with fluffy coconut rice, sweet-salty pickled mango, cucumber, and fresh cilantro.
The pickled mango is a tasty addition to this curry katsu. I prefer to use under-ripened mango to make the pickles. They are easier to cut and have a sweet-tart fruity flavor enhanced by the pickling liquid. The cucumber and cilantro add a freshness to the dish that cuts through the fat from the fried chicken. The coconut rice fuses all the components together.
The chicken is marinated in curry mayo. Curry powder is fat soluble, so its flavors are released when mixed with mayo. The mayo keeps the chicken moist and the panko on. If you prefer not to use mayo, substitute Greek yogurt.
Store-bought curry powder can be used in the recipe, but I make my own. The recipe below will make about five tablespoons. 2 1/2 tsp turmeric, 1 1/2 Tbsp cumin, 3/4 tsp chili flake, 3/4 tsp pepper, 1 1/2 tsp ginger, and 2 Tbsp 3/4 tsp coriander.
Curry Chicken Katsu
Ingredients
Katsu
- 6 each chicken thighs boneless, skinless
- 1/2 cup mayo
- 3 tbsp curry powder homemade or store bought
- 2 cups panko breadcrumbs
- oil as needed for frying
- salt as needed for seasoning
- 1 each cucumber sliced
- 1 bunch cilantro leaves
Pickled Mango
- 1/2 cup rice wine vinegar
- 1/2 cup sugar
- 2 tbsp salt
- 2 1/2 cups mango julienne
Coconut Rice
- 2 cups long grain or jasmine rice
- 1 can coconut milk 13.5 oz
- 1 inch ginger piece sliced
- 1 3/4 cup water
- salt as needed for seasoning
Instructions
Katsu
- Mix the mayo and curry powder. Coat the chicken thighs with the mayo and refrigerate overnight.
- Heat a pot of oil to 350 degrees. Coat the chicken in the panko. Fry the chicken until crispy and cooked through. Drain the oil from the chicken, season with salt, and slice.
- Fill bowls with rice, top with chicken, sliced cucumber, and pickled mango. Garnish with cilantro and serve.
Pickled Mango
- Combine the vinegar, sugar, and salt in a pot. Bring to a boil. When the sugar and salt are dissolved, remove the pot from heat and pour over the julienne mango. Cool and allow to pickle for at least 30 minutes before using. Keep refrigerated.
Coconut Rice
- Mix the coconut milk and water in a pot. Add the rice and ginger slices. Bring to a boil on the stove. Reduce the heat to low and cover. Cook for 15 minutes. Fluff the rice and keep warm until ready to serve.
Looks delicious but sounds great. I don’t cook that much anymore. These were good tips especially cooking rice in coconut milk.❤️
Thank you!! 😉