Chicken Katsu Curry

Name: Chicken Katsu Curry
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 500 g chicken breast, butterflied and pounded to 1/2-inch thickness; 1 tsp kosher salt, divided; 0.5 tsp black pepper, freshly ground; 60 g all-purpose flour, for dredging; 2 each egg, beaten; 120 g panko breadcrumbs, for coating; 500 ml vegetable oil, for frying; 1 each yellow onion, thinly sliced; 1 each carrot, cut into bite-sized pieces; 1 each russet potato, peeled and cut into 1-inch cubes; 750 ml chicken stock, unsalted; 3 tbsp curry powder, Japanese curry powder preferred; 1 tsp garam masala, optional, for depth; 2 each garlic, minced; 1 tbsp ginger root, freshly grated; 30 g unsalted butter; 30 g all-purpose flour, for roux; 300 g jasmine rice, cooked according to package instructions; 2 each scallion, thinly sliced, for garnish

Crispy panko-breaded chicken cutlets served over a rich, savory Japanese curry sauce with tender vegetables. A comforting weeknight favorite that's surprisingly easy to make at home.

⏱ 20 min prep · 40 min cook · medium

Servings

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Ingredients

500 g chicken breast butterflied and pounded to 1/2-inch thickness
4.93 ml kosher salt divided
2.46 ml black pepper freshly ground
60 g all-purpose flour for dredging
2 egg beaten
120 g panko breadcrumbs for coating
500 ml vegetable oil for frying
1 yellow onion thinly sliced
1 carrot cut into bite-sized pieces
1 russet potato peeled and cut into 1-inch cubes
750 ml chicken stock unsalted
44.36 ml curry powder Japanese curry powder preferred
4.93 ml garam masala optional, for depth
2 garlic minced
14.79 ml ginger root freshly grated
30 g unsalted butter
30 g all-purpose flour for roux
300 g jasmine rice cooked according to package instructions
2 scallion thinly sliced, for garnish

Nutritionper serving (4 total: 7240 kcal)

Calories	1810
Protein	46g
Fat	130g
Carbs	116g
Fiber	8g
Sugar	4g
Sodium	1440mg

Excludes 1 ingredient without data.

Gear for this recipe

Method

1
Butterfly the chicken breasts and pound to an even 1/2-inch thickness. Season both sides with salt and pepper.
2
Set up a breading station: place flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third. Dredge each chicken breast in flour, shaking off excess, then dip in egg, and finally coat with panko, pressing gently to adhere. Place on a wire rack.
3
Sautéing
In a large pot or Dutch oven, heat butter over medium heat. Add sliced onion, carrot, and potato. Sauté until onion is translucent and vegetables begin to soften, about 5 minutes.
⏲ 5 min
4
Sautéing
Add minced garlic and grated ginger to the pot, cook for 1 minute until fragrant.
⏲ 1 min
5
Sautéing
Sprinkle curry powder and garam masala over the vegetables, stir to coat, and cook for 1 minute to bloom the spices.
⏲ 1 min
6
Sautéing
Add the all-purpose flour to the pot and stir continuously for 2 minutes to form a roux. The mixture will look pasty.
⏲ 2 min
7
Simmering
Slowly pour in the chicken stock while whisking to avoid lumps. Bring to a boil, then reduce heat to low and simmer until the sauce thickens and vegetables are tender, about 20 minutes. The sauce should coat the back of a spoon.
⏲ 20 min
8
While the curry simmers, heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C) for frying.
9
Shallow frying
Fry the breaded chicken cutlets in batches, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F), about 3-4 minutes per side. Drain on a wire rack.
⏲ 8 min
10
Let the fried chicken rest for 5 minutes, then slice into 1-inch strips.
⏲ 5 min
11
Serve the chicken katsu over steamed rice, ladle the curry sauce generously on top, and garnish with sliced scallions.

Perfect pairings

Tonkotsu Ramen
Japanese comfort food pairing.

To sip

WineRiesling
BeerJapanese Rice Lager
Zero-proofIced Green Tea