Classic Chicken Katsu Curry

Crispy panko-breaded chicken cutlets served with a rich and savory Japanese curry sauce, typically served with steamed rice.

By RecipeBoss

Servings

Time Required

45 min

Ingredients

2 chicken breast

1 tsp salt

½ tsp black pepper

½ cup all-purpose flour

2 egg

2 cup panko breadcrumbs

¼ cup vegetable oil

1 medium onion

1 medium carrot

1 medium potato

2 tbsp curry powder

1 tsp garam masala

3 cup water

1 tbsp soy sauce

1 tbsp ketchup

1 tsp sugar

2 curry roux block

4 cup rice

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1
Cut chicken breasts horizontally to create thinner cutlets. Season both sides with salt and pepper.
2
Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
3
Dredge each chicken cutlet first in flour, then in egg, and finally coat generously with panko breadcrumbs. Press firmly to ensure adherence.
4
Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded chicken cutlets for about 3-4 minutes per side, until golden brown and cooked through. Drain on paper towels.
3 min
5
While chicken is frying, peel and dice the onion, carrot, and potato into bite-sized pieces.
6
In a separate pot, sauté the diced onion until softened, about 5 minutes. Add carrots and potatoes and cook for another 5 minutes.
5 min
7
Stir in curry powder and garam masala, cooking for 1 minute until fragrant.
1 min
8
Add water, soy sauce, ketchup, and sugar. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until vegetables are tender.
15 min
9
Turn off the heat. Break the curry roux block into pieces and add them to the pot, stirring until completely dissolved and the sauce has thickened. Adjust seasoning if needed.
10
Serve the crispy chicken katsu cutlets over steamed rice, generously ladled with the Japanese curry sauce.

Steamed ricePickled gingerMiso soup