Quick Chicken Katsu Curry With Store Bought Roux
A crispy, golden chicken cutlet served over a rich, savory Japanese curry sauce made easy with store-bought roux blocks.
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Ingredients
- 2 large Chicken breasts, pounded thin
- 3 1/2 oz Japanese curry roux (e.g., S&B Golden Curry)
- 1 cup Panko breadcrumbs
- 1/2 cup All-purpose flour
- 1 large Egg, beaten
- 1 medium Yellow onion, diced
- 1 large Carrot, peeled and sliced
- 1 medium Potato, peeled and cubed
- 2 1/2 cups Water
- 1/2 cup Neutral oil for frying
- 4 cups Cooked white rice
Instructions
- 1
In a medium pot, sauté the diced onion, carrot, and potato with a tablespoon of oil until the onion is translucent.
- 2
Add the water to the pot and bring to a boil; reduce heat and simmer for 10-12 minutes until vegetables are tender.
- 3
Turn off the heat, break the curry roux blocks into the pot, and stir until completely dissolved. Simmer on low for 5 minutes until thickened.
- 4
Prepare the chicken by seasoning with salt and pepper, then dredging each piece in flour, dipping in beaten egg, and coating thoroughly with panko.
- 5
Heat the frying oil in a large skillet over medium-high heat and fry the chicken for 3-4 minutes per side until golden brown and cooked through.
- 6
Remove the chicken from the oil and let it rest on a wire rack or paper towel for 2 minutes before slicing into strips.
- 7
Place a portion of rice on each plate, pour a generous amount of curry sauce over half the rice, and top with the sliced chicken katsu.
Nutrition per Serving
740
Calories
38g
Protein
82g
Carbs
28g
Fat
5g
Fiber
6g
Sugar
1150mg
Sodium
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