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Crisp sliced chicken katsu with Japanese curry sauce over steamed rice.

Japanese Chicken Katsu Curry

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Crisp panko chicken cutlets served over steamed rice with a rich, gently sweet Japanese curry sauce.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 760
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large saucepan
  • Three shallow bowls
  • Large skillet
  • Wire rack

Method
 

Cook the Curry:
  1. Warm oil in a saucepan and cook the onion, carrots, and potatoes for 6 minutes until lightly softened.
  2. Add garlic and stock, cover, and simmer for 15 minutes until the vegetables are tender.
  3. Stir in curry roux and soy sauce until smooth; simmer uncovered for 5 minutes until glossy and thick.
Bread and Fry the Chicken:
  1. Pound the chicken to an even thickness and season with salt.
  2. Dredge each breast in flour, beaten egg, and panko, pressing the crumbs on firmly.
  3. Heat oil to 175°C / 350°F and fry the chicken for 4 to 5 minutes per side until golden and cooked through.
  4. Rest the chicken on a rack for 5 minutes, then slice and serve with rice and curry sauce.

Nutrition

Calories: 760kcalCarbohydrates: 82gProtein: 42gFat: 29gSaturated Fat: 6gCholesterol: 180mgSodium: 1250mgFiber: 7gSugar: 8g

Notes

  • Japanese curry roux varies in salt and heat, so taste before adding extra soy sauce.
  • Use boneless chicken thighs for a juicier cutlet.