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

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.

Questions

Can I make Katsu Curry dairy-free?

Yes. The dairy in this entry is 2 tbsp 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 Katsu Curry gluten-free?

Yes. The gluten in this entry 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.

How long does 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 Katsu Curry?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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