Katsu Curry

Name: Katsu Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: British
Ingredients: 1 lb boneless skinless chicken breasts, pounded thin; 1 cup panko breadcrumbs; 1/2 cup all-purpose flour; 2 large eggs, beaten; 4 tbsp vegetable oil; 2 tbsp butter; 1/2 yellow onion, diced; 1/2 carrots, diced; 3 tbsp curry paste; 1.5 cups chicken broth; 1/2 cup coconut milk; 1/2 apple, grated; 1/4 tsp salt; 1/8 tsp white pepper; 2 cups cooked rice

Trendy British-Japanese fusion dish featuring crispy breaded chicken cutlet served with creamy Japanese-style curry sauce.

45 minMediumServes 2620 cal/serving

BritishDinnerStovetopStandard

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Ingredients

1 lb boneless skinless chicken breasts, pounded thin
1 cup panko breadcrumbs
1/2 cup all-purpose flour
2 large eggs, beaten
4 tbsp vegetable oil
2 tbsp butter
1/2 yellow onion, diced
1/2 carrots, diced
3 tbsp curry paste
1.5 cups chicken broth
1/2 cup coconut milk
1/2 apple, grated
1/4 tsp salt
1/8 tsp white pepper
2 cups cooked rice

Instructions

1

Set up breading station with three shallow bowls: 1/2 cup all-purpose flour, 2 beaten large eggs, and 1 cup panko breadcrumbs.
2

Season 1 lb pounded thin boneless skinless chicken breasts with 1/4 tsp salt and 1/8 tsp white pepper.
3

Coat each piece in flour, then eggs, then panko, pressing gently.
4

Heat 4 tbsp vegetable oil in a large skillet over medium-high heat.
5

Fry chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towels.
6

In the same skillet, melt 2 tbsp butter over medium heat.
7

Add 1/2 diced yellow onion and 1/2 diced carrots, cook for 3-4 minutes until softened.
8

Stir in 3 tbsp curry paste and cook for 1 minute.
9

Gradually add 1.5 cups chicken broth and 1/2 cup coconut milk, stirring to combine.
10

Add 1/2 grated apple and simmer for 8-10 minutes until thickened.
11

Slice cooked chicken and serve over 2 cups cooked rice with curry sauce.

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Questions

What internal temperature should Katsu Curry reach?

For Katsu Curry, the target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

Is there a substitute for curry paste in Katsu Curry?

The entry for Katsu Curry calls for 3 tbsp curry paste. In its place: Another color of Thai curry paste works, with a shift in heat and flavor. In a pinch, bloom curry powder in the oil with minced garlic, ginger and a little lime zest.

Can I use chicken thighs instead of chicken breasts in 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 Katsu Curry uses 1 lb boneless skinless chicken breasts, pounded thin.

Is Katsu Curry spicy?

Moderately. The heat in Katsu Curry comes from 3 tbsp curry paste. For a milder plate, start with half the curry paste and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Katsu Curry gluten-free?

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

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