Katsu Curry Rice
Indulge in the comforting and flavorful fusion of Japanese cuisine with this irresistible Katsu Curry Rice recipe. Perfectly crispy breaded pork or chicken cutlets, golden and juicy, are paired with a rich, aromatic curry sauce brimming with tender carrots, potatoes, and onions. Seasoned with warm curry powder and a touch of honey for subtle sweetness, this dish is as satisfying as it is easy to prepare. Served over a bed of fluffy steamed rice, Katsu Curry Rice is a complete meal that combines crunch, spice, and hearty textures in every bite. Whether you're looking to recreate your favorite Japanese takeout or impress guests with a restaurant-quality dish, this recipe is your ultimate guide. Keywords: Katsu Curry Rice, Japanese curry, crispy chicken cutlet, quick dinner, comfort food.
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Recipe Information
Ingredients
- 2 pieces Boneless pork chops or chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 cup Panko breadcrumbs
- 1 cup Vegetable oil
- 1 large Onion
- 1 large Carrot
- 1 large Potato
- 2 cloves Garlic
- 2 tablespoons Curry powder
- 1 tablespoon Flour
- 2 cups Chicken stock
- 1 tablespoon Soy sauce
- 1 tablespoon Honey
- 2 cups Cooked rice
Instructions
Season the pork chops or chicken breasts with salt and pepper.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Dredge each piece of meat in flour, shake off the excess, dip in beaten eggs, and coat with panko breadcrumbs. Press to adhere evenly.
In a large skillet, heat vegetable oil over medium heat. Fry the breaded meat for about 3-4 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Peel and finely chop the onion. Peel and slice the carrot and potato into bite-sized pieces. Mince the garlic cloves.
In a separate pot, heat a little vegetable oil over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent.
Add the carrot and potato, stirring to coat with oil. Cook for about 5 minutes until they start to soften.
Mix in the curry powder and flour, stirring to combine well.
Slowly pour in the chicken stock, stirring constantly to avoid lumps.
Bring the mixture to a simmer, then reduce the heat. Cook for about 15-20 minutes until the vegetables are tender and the sauce thickens.
Stir in the soy sauce and honey, adjusting seasonings to taste.
Slice the fried pork or chicken into strips.
Serve the katsu over a bed of steamed rice, generously ladle the curry sauce with vegetables over the top. Enjoy your katsu curry rice.
Nutrition Facts
Calories |
2196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 66.8 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 4043 mg | 176% | |
| Total Carbohydrate | 188.8 g | 69% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 21.8 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 202 mg | 16% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1735 mg | 37% | |
*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.
