Description
Make this comforting Homemade Chicken Katsu Curry with us. This recipe brings together crispy fried chicken cutlets and rich, savory Japanese curry for a deeply satisfying meal. It is a perfect dish when you want to bring warmth and joy back into your kitchen.
Ingredients
Scale
- 2 Boneless, skinless chicken breasts
- 1 cup All-purpose flour
- 2 large Eggs, beaten
- 2 cups Panko breadcrumbs
- Vegetable oil, for frying
- 4 cups Japanese Curry Roux blocks (or prepared curry sauce)
- 1 large Onion, sliced
- 2 Carrots, roughly chopped
- 2 Potatoes, peeled and quartered
- 4 cups Water or chicken stock
- Cooked short-grain white rice, for serving
Instructions
- Prepare the chicken: Slice the chicken breasts horizontally to create four thinner cutlets. Season lightly with salt and pepper.
- Set up the breading station: Place flour on one plate, beaten eggs on another, and Panko breadcrumbs on a third.
- Dredge each chicken cutlet first in the flour, shaking off excess. Dip into the egg, letting excess drip off. Finally, press firmly into the Panko breadcrumbs until fully coated.
- Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C).
- Carefully fry the katsu cutlets for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F or 74°C). Remove and drain on a wire rack. Slice into strips once cooled slightly.
- Make the curry: In a separate pot, sauté the onions until soft. Add carrots and potatoes and cook for 5 minutes.
- Add water or stock and bring to a boil. Reduce heat and simmer until vegetables are tender, about 15-20 minutes.
- Turn off the heat. Add the curry roux blocks, stirring until completely dissolved and the sauce thickens. Return to low heat if needed to maintain warmth, but do not boil after adding the roux.
- To serve, place a mound of rice on a plate. Top with the sliced chicken katsu. Ladle the rich curry sauce over the chicken and rice.
Notes
- For extra flavor in your curry, add a grated apple or a tablespoon of ketchup during the final simmering stage.
- You can air fry or bake the chicken instead of deep frying to reduce oil content. Adjust cooking time accordingly.
- Make a large batch of the curry sauce ahead of time; it tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Frying and Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 15g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 100mg