Description
Chicken katsu curry is a comforting Japanese-inspired dish featuring crispy, golden breaded chicken cutlets served with a rich, savory curry sauce over steamed white rice. This recipe balances textures and flavors to deliver a satisfying meal that is perfect for weeknights or special occasions.
Ingredients
Scale
Chicken and Breading
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- Vegetable oil, for frying (enough to cover bottom of pan)
Curry Sauce
- 1 large onion, diced
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 package Japanese curry roux (block or powder, approx. 100g)
- 3 cups water or broth
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
Side
- Steamed white rice (about 2 cups cooked)
Instructions
- Prepare the chicken: Pound the chicken breasts to an even thickness (about 1/2 inch) for quick and consistent cooking. Season lightly with salt and pepper.
- Bread the chicken: Set up three bowls with flour, beaten eggs, and panko breadcrumbs. Dredge each chicken breast first in flour, then dip into the egg wash, and finally press into panko breadcrumbs until evenly coated.
- Fry the chicken: Heat vegetable oil in a pan over medium-high heat (about 350°F / 175°C). Fry the breaded chicken pieces for 3-4 minutes on each side until golden brown and cooked through. Drain on paper towels to maintain crispiness.
- Prepare the curry sauce: In a pot, sauté diced onions, garlic, ginger, and carrots until softened. Add water or broth and bring to a simmer. Stir in Japanese curry roux until melted and sauce thickens to desired consistency. Add soy sauce and Worcestershire sauce for balanced flavor.
- Assemble and serve: Slice the fried chicken into strips and place atop steamed white rice. Generously ladle curry sauce over the chicken and rice. Garnish as desired.
Notes
- Pound chicken evenly to ensure quick and uniform cooking, preventing dryness.
- Use cold oil when frying for a crispy crust and less oil absorption.
- Rest fried chicken briefly on a wire rack or paper towels to lock in juiciness and maintain crunch.
- Prepare curry sauce ahead of time to deepen flavors and speed up meal assembly.
- Serve immediately for best texture and taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 115 mg
Keywords: chicken katsu curry, Japanese curry, fried chicken cutlet, comfort food, curry sauce, Japanese dish
