Chicken Katsu Curry (カツカレー)
Crisp panko-crumbed chicken cutlet sliced over rice, bathed in Japanese curry sauce — a golden, nostalgic weeknight classic.
Cuisine: Japanese (Japan) · Style: Curry · Protein: Chicken · Total time: · Difficulty: medium · Servings: 2 · Spice: 1/5
Ingredients
- 2 boneless chicken breasts, flattened
- 1 egg, beaten
- 1/2 cup flour
- 1 cup panko breadcrumbs
- 1 onion, sliced
- 1 carrot, diced
- 1 potato, diced
- 2 garlic cloves, minced
- 1 tbsp grated ginger
- 2 cubes Japanese curry roux (or 2 tbsp curry powder + 2 tbsp butter + 2 tbsp flour)
- 3 cups chicken stock
- 1 tbsp soy sauce
- 1 tsp honey
- Cooked rice to serve
- Oil for frying
- Salt and pepper
Steps
- For the curry: sauté onion until golden, then add carrot, potato, garlic, and ginger. Cook 3 minutes.
- Add stock and simmer 15 minutes until vegetables are tender.
- Off heat, stir in curry roux cubes until dissolved. Add soy sauce and honey. Simmer 5 more minutes.
- Season chicken and dredge in flour, egg, then panko.
- Fry at 170°C for 5-6 minutes, turning once, until deep golden and cooked through.
- Rest on a rack 2 minutes, then slice into strips.
- Plate rice, spoon curry alongside, and top with sliced katsu.