Baked Chicken Katsu Curry
A healthier, oven-baked version of the classic Japanese comfort food featuring crispy breaded chicken and a rich, savory curry sauce.
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Ingredients
- 2 large Chicken breasts, pounded to even thickness
- 1 1/2 cups Panko breadcrumbs
- 1/2 cup All-purpose flour
- 2 large Eggs, beaten
- 3 1/2 ounces Japanese curry roux blocks
- 1 medium Yellow onion, diced
- 2 medium Carrots, sliced into rounds
- 2 medium Potatoes, cubed
- 3 cups Chicken broth
- 2 tablespoons Vegetable oil
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
Toast the panko breadcrumbs in a dry pan over medium heat until golden brown, then set aside to cool.
- 3
Dredge chicken in flour, dip into the beaten eggs, and coat thoroughly with the toasted panko.
- 4
Place chicken on the baking sheet and bake for 20-25 minutes until the internal temperature reaches 165°F.
- 5
While chicken bakes, sauté onions, carrots, and potatoes in a pot with oil until onions are translucent.
- 6
Add chicken broth to the pot, bring to a boil, then simmer for 15 minutes until vegetables are tender.
- 7
Break the curry roux blocks into the pot, stirring constantly until the sauce thickens and becomes glossy.
- 8
Slice the baked chicken into strips and serve over steamed rice with a generous ladle of curry sauce.
Nutrition per Serving
580
Calories
38g
Protein
62g
Carbs
18g
Fat
5g
Fiber
7g
Sugar
1150mg
Sodium
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