Chicken Katsu Curry

Name: Chicken Katsu Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Japanese
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 garlic cloves, minced; 4 blocks Japanese curry roux blocks, broken into pieces; 3 cups chicken stock; 2 tsp soy sauce; 2 tbsp unsalted butter

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.

55 minMediumServes 4620 cal/serving

JapaneseDinnerStovetop and OvenHigh ProteinHigh FiberNut-FreeLow-Sodium

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 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

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 minced garlic cloves, 2 sliced medium carrots, and 2 1-inch chunks Yukon Gold potatoes and cook 2 minutes.
2

Add 3 cups chicken stock and bring to a boil. Reduce heat and simmer for 15 minutes until vegetables are tender.
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.
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.
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.
6

Slice each cutlet into strips. Serve over steamed white rice, ladle curry sauce generously alongside or over the chicken.

Questions

Can I make Chicken Katsu Curry dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Chicken Katsu Curry gluten-free?

Yes. The gluten in this entry is 1/2 cup all-purpose flour, 2 cups panko breadcrumbs, 2 tsp soy sauce. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko; the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Chicken Katsu Curry keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. It also freezes well for up to three months.

Can I halve or double Chicken Katsu Curry?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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