Chicken Katsu Curry
Crispy panko-breaded chicken cutlets served over rice and smothered in a mild, fragrant Japanese-style curry sauce. A soul-satisfying dish that balances crunch, warmth, and sweetness.
Ingredients
- 4 boneless, skinless chicken breasts, pounded 1/2-inch thick
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1/2 cup vegetable oil, for frying
- 1 yellow onion, diced
- 2 medium carrots, sliced
- 2 Yukon Gold potatoes, 1-inch chunks
- 2 cloves garlic cloves, minced
- 4 blocks Japanese curry roux blocks, broken into pieces
- 3 cups chicken stock
- 2 tsp soy sauce
- 2 tbsp unsalted butter
Instructions
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1
Make the curry: melt 2 tbsp unsalted butter in a saucepan over medium heat. Saute 1 diced yellow onion for 5 minutes until softened. Add 2 cloves minced garlic cloves, 2 sliced medium carrots, and 2 1-inch chunks Yukon Gold potatoes and cook 2 minutes.
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2
Add 3 cups chicken stock and bring to a boil. Reduce heat and simmer for 15 minutes until vegetables are tender.
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3
Add 4 blocks broken into pieces Japanese curry roux blocks and 2 tsp soy sauce, stirring until the roux is fully dissolved and the sauce is thick and glossy. Simmer on low while you make the katsu.
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4
Season 4 pounded 1/2-inch thick boneless, skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Bread each piece by dredging in 1/2 cup all-purpose flour, dipping in beaten 2 beaten large eggs, then coating with 2 cups panko breadcrumbs, pressing firmly to adhere.
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5
Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Pan-fry the breaded chicken for 3-4 minutes per side until deep golden brown and the internal temperature reaches 165°F.
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6
Slice each cutlet into strips. Serve over steamed white rice, ladle curry sauce generously alongside or over the chicken.