Chef's Selection
Chicken Katsu Curry
50 min 680 kcal4 servings
Nutrition per serving
Protein
42g
Carbs
8g
Fats
48g
Fiber
N/A
Ingredients9 items
4 pieces chicken breast
200 g panko breadcrumbs
200 g Japanese curry roux
2 medium potatoes
2 medium carrots
4 cups steamed rice
2 medium onion
2 large eggs
1 cup all-purpose flour
✨ Editor's Note
Golden, crunchy, and deeply comforting, this dish hits that sweet spot where crisp meets cozy, with curry that lingers just long enough to make you slow down.
— Abi, Editor at RecipeOK
Preparation Steps
1
In a pot, sauté the onions in a little oil until translucent. Add the carrots and potatoes, followed by 3-4 cups of water.
2
Simmer the vegetables for about 15 minutes or until tender. Turn off the heat and break in the curry roux blocks, stirring until completely dissolved and the sauce bubbles and thickens.
3
While the curry simmers, season the chicken breasts with salt and pepper. Set up a breading station with flour, beaten eggs, and panko breadcrumbs in three separate bowls.
4
Dredge each chicken breast in flour, shake off excess, dip into the egg, and then press firmly into the panko to coat.
5
Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the cutlets for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C).
6
Remove chicken and drain on a wire rack. Slice into strips.
7
Serve the steamed rice on a plate, pour the warm curry sauce over one side, and top with the crispy chicken katsu.
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