Katsu Curry

Crispy panko-crusted chicken cutlet served alongside a rich, velvety Japanese curry sauce over fluffy white rice. This beloved comfort dish is hearty, warming, and irresistibly satisfying.

Ingredients

• 4 boneless skinless chicken breasts, pounded to 1/2-inch thick
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1.5 cups panko breadcrumbs
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup vegetable oil for frying
• 1 tbsp vegetable oil
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 medium potatoes, peeled and cubed
• 2.5 cups chicken broth
• 1 tbsp soy sauce
• 1 tbsp honey
• 3.5 oz Japanese curry roux blocks (about half a box)
• 3 cups cooked Japanese short-grain rice

Method

1. Start the curry sauce. Heat 1 tablespoon oil in a large pot over medium heat. Saute the diced onion for 5 minutes until softened. Add carrots and potatoes, stir for 2 minutes.
2. Pour in the chicken broth, soy sauce, and honey. Bring to a boil, then reduce heat and simmer covered for 15 minutes until the vegetables are tender.
3. Turn off heat and add the curry roux blocks, stirring until fully dissolved. Return to low heat and simmer for 5 more minutes until thickened.
4. While the curry simmers, prepare the katsu. Season chicken with salt and pepper. Set up a breading station: flour in one dish, beaten eggs in another, panko in a third.
5. Dredge each chicken breast in flour, dip in egg, then press firmly into panko to coat evenly on all sides.
6. Heat vegetable oil in a large skillet to about 350F (1/2 inch deep). Fry the chicken cutlets for 4-5 minutes per side until golden brown and cooked through (165F internal). Drain on a wire rack.
7. Slice each katsu into strips. Serve on a plate with rice on one side, curry sauce ladled over the other side, and the sliced katsu placed on top of the curry.

Chef's note: S&B Golden Curry or Vermont Curry are the most common Japanese curry roux brands. For a from-scratch curry, toast 2 tbsp curry powder with 2 tbsp butter and flour, then whisk in broth.

Nutrition per serving

More Japanese recipes

• Chicken Teriyaki
• Miso Soup
• Tonkotsu Ramen
• Gyoza
• Tamagoyaki
• Ramen Upgrade