Japanese Chicken Katsu Curry
Crisp panko chicken cutlets served over steamed rice with a rich, gently sweet Japanese curry sauce.
Equipment
- Large saucepan
- Three shallow bowls
- Large skillet
- Wire rack
Ingredients
Curry Sauce
- 1 tbsp neutral oil
- 1 large yellow onion sliced
- 2 large carrots sliced
- 2 large potatoes cubed
- 3 cloves garlic minced
- 3 tbsp Japanese curry roux or about 60 g curry blocks
- 3 cups chicken stock
- 1 tbsp soy sauce
Chicken and Rice
- 4 boneless skinless chicken breasts about 170 g each
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 2 cups panko breadcrumbs
- 1/2 tsp salt
- 3 cups neutral oil for frying
- 3 cups cooked short-grain rice to serve
Instructions
Cook the Curry:
- Warm oil in a saucepan and cook the onion, carrots, and potatoes for 6 minutes until lightly softened.
- Add garlic and stock, cover, and simmer for 15 minutes until the vegetables are tender.
- Stir in curry roux and soy sauce until smooth; simmer uncovered for 5 minutes until glossy and thick.
Bread and Fry the Chicken:
- Pound the chicken to an even thickness and season with salt.
- Dredge each breast in flour, beaten egg, and panko, pressing the crumbs on firmly.
- Heat oil to 175°C / 350°F and fry the chicken for 4 to 5 minutes per side until golden and cooked through.
- Rest the chicken on a rack for 5 minutes, then slice and serve with rice and curry sauce.
Notes
- Japanese curry roux varies in salt and heat, so taste before adding extra soy sauce.
- Use boneless chicken thighs for a juicier cutlet.
Nutrition
Calories: 760kcalCarbohydrates: 82gProtein: 42gFat: 29gSaturated Fat: 6gCholesterol: 180mgSodium: 1250mgFiber: 7gSugar: 8g