Japanese Chicken Katsu Curry

Ingredients

• 300 g Chicken cutlets (boneless, skinless), pounded thin
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/3 cup All-purpose flour
• 1 Egg
• 3/4 cup Panko breadcrumbs
• 2 tbsp Neutral oil (for frying)
• 2 cups Cooked white rice
• 1/2 package Japanese curry roux (store-bought)
• 1/2 Onion, finely sliced
• 1/2 Carrot, diced
• 1/2 Potato, diced
• 2 1/2 cups Water

Instructions

1. 1

   Prep (15 minutes): Season chicken with salt and pepper. Set up three bowls: flour, beaten egg, and panko. Slice onion and dice carrot and potato.

2. 2

   Bread the chicken: Dredge each cutlet in flour, dip in egg, then coat thoroughly with panko. Let coated cutlets rest 5 minutes while you prep the curry base.

3. 3

   Cook (25 minutes): Heat oil in a skillet over medium-high heat and fry cutlets until deep golden and cooked through, about 3–4 minutes per side. Transfer to a rack or paper towel.

4. 4

   Make the curry: In a pot, add water, onion, carrot, and potato. Simmer until vegetables are tender, about 12–15 minutes. Add curry roux and stir until fully melted and smooth, about 2–3 minutes.

5. 5

   Serve: Spoon curry over rice and top with the chicken katsu just before eating to keep it crisp.