Classic Japanese Chicken Katsu Curry
Crispy breaded chicken cutlets served with a rich, savory, and slightly sweet Japanese curry sauce over steamed rice.
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Ingredients
- 2 large Chicken breasts
- 1 1/2 cups Panko breadcrumbs
- 1/2 cup All-purpose flour
- 2 large Eggs
- 4 ounces Japanese curry roux blocks
- 1 medium Yellow onion
- 1 large Carrot
- 1 medium Potato
- 3 cups Chicken stock
- 1/2 cup Vegetable oil
- 4 cups Steamed white rice
Instructions
- 1
Sauté diced onions, carrots, and potatoes in a large pot with a tablespoon of oil until onions are translucent.
- 2
Add chicken stock to the pot, bring to a boil, then simmer for 15 minutes until vegetables are tender.
- 3
Turn off the heat, add the curry roux blocks, and stir until completely dissolved before simmering on low for 5 more minutes.
- 4
Butterfly the chicken breasts and pound them to an even thickness, then season with salt and pepper.
- 5
Dredge each chicken piece in flour, dip into beaten eggs, and coat thoroughly with panko breadcrumbs.
- 6
Heat oil in a skillet and fry the chicken for 3-4 minutes per side until golden brown and cooked through.
- 7
Rest the chicken for 2 minutes on a wire rack, then slice into thick strips.
- 8
Plate the rice, pour a generous amount of curry sauce on the side, and place the sliced chicken on top.
Nutrition per Serving
840
Calories
42g
Protein
95g
Carbs
32g
Fat
6g
Fiber
10g
Sugar
1150mg
Sodium
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