Chicken Katsu Curry
Crispy panko-crusted chicken cutlets served over steamed rice with a rich, aromatic Japanese curry sauce. Restaurant-quality in 45 minutes with pantry staples.
- Total time
- 45 min
- Servings
- 4
- Calories
- 745
- Protein
- 42g
Ingredients
- 4 each (about 6 oz each) chicken breasts, boneless and skinless
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 each eggs
- 3.5 oz (half a standard box) Japanese curry roux (S&B Golden Curry or similar)
- 1 each onion, medium
- 1 each carrot, medium
- 1 each potato, medium
- 2 cups chicken stock or water
- ½ cup vegetable oil for frying
- 2 cups cooked short-grain white rice
- 1 to taste salt and black pepper
Instructions
- 1
Pound each chicken breast to 1/2-inch thickness using a meat mallet or pan bottom.
- 2
Dice onion into 1/2-inch pieces. Cut carrot into 1/4-inch rounds. Cube potato into 1/2-inch pieces.
- 3
Set up breading station: flour in one shallow bowl, beaten eggs in another, panko in a third.
- 4
Coat each chicken breast in flour, shaking off excess, then dip in egg, then press into panko.
- 5
Heat oil in a large skillet over medium-high until a breadcrumb sizzles immediately when dropped in.
- 6
Fry chicken 4–5 minutes per side without moving, until golden brown and internal temp reaches 165°F.
- 7
Transfer cooked chicken to a plate. Drain all but 1 tablespoon oil from the skillet.
- 8
Add onion, carrot, and potato to the skillet. Sauté over medium heat for 5–6 minutes, stirring occasionally.
- 9
Pour in stock. Bring to a simmer over medium heat, then reduce to low and cook 8 minutes until vegetables are fork-tender.
- 10
Break curry roux into chunks and stir into the simmering liquid until fully dissolved, ~2 minutes.
- 11
Return chicken to the pan, nestling it into the sauce. Simmer 3 minutes to warm through and meld flavors.
- 12
Divide rice among bowls. Top each with one chicken breast and ladle curry sauce and vegetables over the top.
Tools you’ll need
- meat mallet or small heavy pan
- 3 shallow bowls for breading
- 12-inch skillet or wider
- meat thermometer
- slotted spoon or tongs
- cutting board and knife
- large spoon for stirring
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