Description
Chicken Katsu Curry is a comforting Japanese dish that features crispy fried chicken cutlets served over steamed rice and smothered in a rich, mildly spiced curry sauce.
Ingredients
2 boneless, skinless chicken breasts
Salt and pepper, to taste
½ cup all-purpose flour
1 large egg, beaten
1 cup panko breadcrumbs
Oil, for frying
1 tablespoon vegetable oil (for sauce)
1 small onion, diced
2 cloves garlic, minced
1 medium carrot, chopped
1 medium potato, diced (optional)
2 tablespoons curry powder
2 tablespoons all-purpose flour
2 cups chicken broth
1 tablespoon soy sauce
1 tablespoon honey or sugar
1 teaspoon Worcestershire sauce
Salt and pepper, to taste
Instructions
- Slice each chicken breast in half horizontally to create thinner cutlets. Season both sides with salt and pepper.
- Dredge each cutlet in flour, then dip in beaten egg, and coat thoroughly with panko breadcrumbs.
- Heat oil in a skillet over medium-high heat. Fry the cutlets for 3–4 minutes per side until golden brown and cooked through. Transfer to a paper towel–lined plate to drain excess oil.
- In a saucepan, heat 1 tablespoon vegetable oil and sauté diced onion until soft.
- Add garlic, chopped carrot, and optional potato. Cook for 2–3 minutes.
- Stir in curry powder and 2 tablespoons flour. Cook for 1 minute.
- Gradually whisk in chicken broth until the sauce is smooth.
- Stir in soy sauce, honey (or sugar), and Worcestershire sauce. Simmer for 10–15 minutes until the sauce thickens and vegetables are tender. Season with salt and pepper.
- Slice the crispy chicken cutlets and serve over steamed rice. Spoon curry sauce generously over the top.
Notes
Use a wire rack instead of a plate to keep the chicken crispy after frying.
Store chicken and curry sauce separately to maintain texture.
Use Japanese curry roux blocks for a quicker version.
For added heat, include chili flakes or hot curry powder.
Vegetarian version: swap chicken for tofu and use vegetable broth.
Bake the chicken at 400°F (200°C) for 20–25 minutes if you prefer not to fry.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 6g
- Sodium: 950mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 140mg
