Tastenexa
All recipes
Japanese
Chicken Katsu Curry
50 min total20 prep30 cook2 servings680 cal
ClassicFlexitarianContains glutenContains egg
Crispy panko-breaded chicken cutlets sliced over steamed rice and smothered in a rich, mildly sweet Japanese curry sauce with onion, carrot, and potato. A comforting dinner that pairs crunch with silky sauce.
Ingredients
meat
- 2chicken breast
pantry
- 0.5 cupflour
- 1.5 cuppanko breadcrumbs
- 0.5 cupvegetable oil
- 4 piecescurry roux blocks
- 2 cupchicken broth
- 3 cupcooked white rice
dairy
- 2eggs
produce
- 1onion
- 1carrot
- 1potato
Steps
- Pound the chicken breasts to an even 1/2-inch thickness and season lightly with salt and pepper.
- Dice the onion, carrot, and potato for the curry.
- Heat 1 tablespoon oil in a pot over medium heat and sauté the onion until translucent, about 4 minutes.
- Add the carrot and potato, pour in the chicken broth, and simmer covered for 15 minutes until the vegetables are tender.
- Break the curry roux blocks into the pot and stir until fully dissolved and the sauce thickens; keep warm on low heat.
- Set up a breading station with flour, beaten eggs, and panko in three separate shallow dishes.
- Coat each chicken breast in flour, then egg, then press firmly into the panko to coat completely.
- Heat the vegetable oil in a large skillet over medium heat until shimmering.
- Fry the breaded chicken 3–4 minutes per side until deeply golden and cooked through; drain on a wire rack.
- Slice the katsu into strips and serve over rice, generously topped with the curry sauce.
Tips
- Pound the chicken to an even thickness so it fries through evenly without burning the crust.
- Press the panko firmly onto the chicken so the coating stays intact while frying.
- Let the fried cutlets rest on a wire rack rather than paper towels to keep the crust crisp.
- Simmer the curry sauce until the vegetables are fork-tender and the sauce coats the back of a spoon.
