Chicken Katsu Curry
Crispy, golden, and smothered in a rich, aromatic curry sauce, this Chicken Katsu Curry is a Japanese-inspired comfort food that’s as satisfying as it is flavorful. Perfectly seasoned boneless chicken breasts are coated in a crunchy panko breadcrumb crust, fried until irresistibly crisp, and served alongside fluffy steamed rice. The velvety curry sauce, made with tender carrots, potatoes, and a fragrant blend of garlic, ginger, and curry powder, brings a perfect balance of savory depth and subtle sweetness with hints of soy sauce and honey. This recipe is a delightful fusion of textures and flavors, ideal for a cozy dinner or a special treat. Ready in just an hour, this Chicken Katsu Curry is an easy homemade spin on a Japanese takeout favorite!
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Recipe Information
Ingredients
- 2 pieces Boneless chicken breasts
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams All-purpose flour
- 2 large Eggs
- 100 grams Panko breadcrumbs
- 250 milliliters Vegetable oil
- 1 medium Onion
- 1 medium Carrot
- 1 medium Potato
- 2 pieces Garlic cloves
- 1 teaspoon (grated) Ginger
- 2 tablespoons Curry powder
- 1 tablespoon All-purpose flour (for curry sauce)
- 500 milliliters Chicken stock
- 1 teaspoon Honey
- 1 tablespoon Soy sauce
- 2 cups Cooked rice
Instructions
Season the chicken breasts with salt and pepper on both sides.
Coat each chicken breast in flour, ensuring a light, even coating. Shake off excess.
Beat the eggs in a shallow dish, then dip the floured chicken into the eggs.
Press the chicken into the panko breadcrumbs, ensuring it's thoroughly coated. Set aside.
Heat vegetable oil in a large frying pan over medium heat. Once hot, fry the breaded chicken for about 4-5 minutes per side or until golden brown and fully cooked. Set aside on a paper towel-lined plate.
For the curry, finely dice the onion, and chop the carrot and potato into bite-sized pieces.
In a separate medium pot, heat a tablespoon of oil over medium heat. Add the onion and sauté until softened.
Add the garlic, ginger, and curry powder, and cook for another minute until fragrant.
Stir in the flour and mix well to form a roux, then slowly pour the chicken stock while stirring to prevent lumps.
Add the carrot and potato to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes until the vegetables are tender.
Stir in the honey and soy sauce for a balance of sweetness and saltiness. Adjust seasoning if desired.
To serve, slice the chicken katsu into strips. Place a portion of cooked rice on a plate, top with the sliced chicken, and generously ladle the curry sauce over. Enjoy!
Nutrition Facts
Calories |
2100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.9 g | 161% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 71.3 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 3523 mg | 153% | |
| Total Carbohydrate | 158.3 g | 58% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 13.4 g | ||
| Protein | 88.0 g | 176% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 185 mg | 14% | |
| Iron | 14.5 mg | 80% | |
| Potassium | 1285 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
