Description
Chicken Katsu Curry is a comforting Japanese dish featuring crispy breaded chicken served with a flavorful curry sauce over rice.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- 1 tablespoon vegetable oil (for curry sauce)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium carrots, diced
- 2 medium potatoes, diced
- 3 cups chicken broth
- 3 tablespoons curry powder
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Salt and pepper, to taste (for curry sauce)
- Cooked white rice (for serving)
- Chopped green onions or cilantro (for garnish)
Instructions
- Prepare the chicken katsu by pounding the chicken breasts to an even thickness and seasoning with salt and pepper.
- Set up a breading station with flour, beaten eggs, and panko breadcrumbs.
- Dredge each chicken breast in flour, dip in eggs, and coat with panko breadcrumbs.
- Heat vegetable oil in a skillet and fry the breaded chicken for 4-5 minutes on each side until golden brown.
- Remove the chicken and drain on a paper towel-lined plate.
- In a separate pot, heat vegetable oil and sauté chopped onion until translucent.
- Add minced garlic and grated ginger, cooking for another minute.
- Add diced carrots and potatoes, then pour in chicken broth and bring to a simmer.
- Stir in curry powder, soy sauce, and honey, and let simmer for 20-25 minutes.
- If desired, thicken the sauce with cornstarch mixed with water and simmer for an additional 2-3 minutes.
- Season the curry sauce with salt and pepper to taste.
- Slice the chicken katsu and serve over white rice, ladling curry sauce on top and garnishing with green onions or cilantro.
Notes
- Ensure the oil is hot enough before frying to achieve a crispy texture.
- Feel free to adjust the spice level of the curry by adding more or less curry powder.
- This dish can be made ahead of time and reheated for serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying and Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 8g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 150mg
Keywords: Chicken Katsu Curry, Japanese Curry, Comfort Food, Fried Chicken