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

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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.

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Questions

What should Chicken Katsu Curry look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until the roux is fully dissolved and the sauce is thick and glossy. Step 5: cook until deep golden brown and the internal temperature reaches 165°F. A reading of 165 F on a thermometer settles it.

What can I use instead of panko in Chicken Katsu Curry?

The entry for Chicken Katsu Curry calls for 2 cups panko breadcrumbs. In its place: Coarse dry breadcrumbs, crushed cornflakes or crushed crackers all work. Fine breadcrumbs coat more densely, so use a little less.

Can I use chicken thighs instead of chicken breasts in Chicken Katsu Curry?

Yes, and in a long cook they are the better choice: boneless thighs stay juicy where breasts turn stringy. Use the same weight and the same time. As written, the entry for Chicken Katsu Curry uses 4 boneless, skinless chicken breasts, pounded 1/2-inch thick.

Can I make Chicken Katsu Curry dairy-free?

Yes. The dairy in Chicken Katsu Curry 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.

Does Chicken Katsu Curry contain soy?

Yes: 2 tsp soy sauce. The full allergen list for this entry is gluten, dairy, eggs and soy. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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