Katsu Curry
Indulge in the irresistible flavors of Katsu Curry, a beloved Japanese comfort food that combines crispy, golden-breaded chicken with a rich and flavorful curry sauce. This dish features tender chicken breasts coated in panko breadcrumbs, fried to perfection, and paired with a velvety curry made from aromatic onions, garlic, ginger, carrots, and potatoes, simmered in a savory curry roux. Served over steaming glutinous rice, this hearty meal strikes the perfect balance between crunchy textures and warming spices. Whether you're craving authentic Japanese cuisine or a satisfying homemade dinner, Katsu Curry promises to delight your taste buds. Perfect for family meals or impressing dinner guests, it's a surefire crowd-pleaser.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 grams all-purpose flour
- 2 large eggs
- 150 grams panko breadcrumbs
- 250 milliliters vegetable oil
- 1 medium, chopped onion
- 1 medium, sliced carrot
- 1 medium, diced potato
- 2 tablespoons curry powder
- 2 blocks curry roux blocks
- 2 cloves, minced garlic
- 1 teaspoon, grated ginger
- 750 milliliters chicken broth
- 1 tablespoon soy sauce
- 200 grams glutinous rice
- 400 milliliters water
Instructions
Rinse the rice in cold water until the water runs clear. Combine the rinsed rice with 400ml water in a rice cooker and cook according to your rice cooker's instructions.
Season the chicken breasts with salt and pepper on both sides.
Prepare the breading station with three shallow dishes: one with flour, one with beaten eggs, and the last with panko breadcrumbs.
Dredge each chicken breast in flour, shaking off the excess, then coat it with beaten egg, and finally press it into the panko breadcrumbs, ensuring it's completely covered. Set aside.
In a large skillet, heat 200ml of vegetable oil over medium heat. Once hot, fry the breaded chicken pieces for about 5-6 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
In a separate pot, heat the remaining 50ml of oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
Add the minced garlic, grated ginger, sliced carrot, and diced potato to the pot. Sauté for an additional 5 minutes.
Stir in the curry powder and cook for 1 minute until fragrant.
Pour in the chicken broth and add the curry roux blocks and soy sauce. Stir well to dissolve the curry blocks.
Simmer the curry on low heat for about 20 minutes, stirring occasionally, until the vegetables are tender and the curry has thickened.
Slice the fried chicken breasts into strips. Serve the chicken slices over the cooked rice and generously ladle the curry sauce with vegetables over the top.
Nutrition Facts
Calories |
4319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.8 g | 347% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 144.1 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 11866 mg | 516% | |
| Total Carbohydrate | 314.3 g | 114% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 26.1 g | ||
| Protein | 174.8 g | 350% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 332 mg | 26% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 2045 mg | 44% | |
*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.
