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Chicken Katsu Curry

Japanese · Dinner · Medium

Chicken Katsu Curry

Total
1 hr 5 min
Prep
25 min
Serves
4
Calories
735
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Crisp breaded chicken sits beside a smooth, gently sweet curry sauce and hot rice. Carrots and onions give the sauce body without cream.

Keeping the sauce beside the cutlet preserves the crunch in Chicken Katsu Curry. The vegetables simmer until soft, then blend into a thick sauce seasoned with curry powder, soy and a little honey.

Pound the chicken evenly so the crumb coating turns golden at the same time the center cooks. Start the sauce and rice first; bread and fry the chicken while they simmer so it reaches the table crisp.

CrispySavoryRichComfort FoodDairy-freeNut-freeHigh-protein

Method

  1. Heat 2 tbsp vegetable oil in a saucepan over medium heat. Cook the onions, garlic and carrots for until softened. Stir in 2 tbsp flour and the curry powder for .

  2. Gradually stir in the chicken stock, then add the honey, soy sauce and bay leaf. Simmer over low heat for until the carrots are soft. Remove the bay leaf, add the garam masala and blend smooth with an immersion blender.

  3. Meanwhile, combine the rice and water in a covered saucepan. Bring to a boil, reduce to low and cook for . Rest off the heat for .

  4. Season the chicken breasts with salt and pepper. Coat in the remaining flour, then beaten eggs, then panko breadcrumbs, pressing to cover evenly.

  5. Heat the remaining oil in a skillet over medium heat to 350°F (175°C). Fry the chicken in two batches for per side until golden and 165°F in the center. Drain on a rack.

  6. Slice the cutlets into strips and serve with the rice and warm curry sauce alongside.

Forkue tips

  • Use one hand for the egg and the other for crumbs to keep the coating loose instead of building clumps on your fingers.

Storing and reheating

Refrigerate sauce, rice and chicken separately for up to 3 days. Re-crisp chicken at 400°F; warm sauce with a splash of water and reheat rice covered until steaming.

Kitchen gear

SaucepanTop picks on AmazonSkilletTop picks on AmazonImmersion blenderTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

735Calories
45gProtein
88gCarbs
22gFat

Chicken Katsu Curry: FAQ

Can I bake the cutlets?

Yes. Brush the breaded chicken lightly with oil and bake on a rack at 425°F until golden and 165°F inside. The crust will be less evenly fried.

Why is the sauce lumpy?

Stock added all at once can leave flour clumps. Add the first few splashes gradually while stirring; blending the cooked vegetables also smooths the sauce.

How do I store and reheat Chicken Katsu Curry?

Refrigerate sauce, rice and chicken separately for up to 3 days. Re-crisp chicken at 400°F; warm sauce with a splash of water and reheat rice covered until steaming.

How long does Chicken Katsu Curry take?

About 1 hr 5 min in total: 25 min prep and 40 min cooking.

What do I need to make Chicken Katsu Curry?

The key ingredients are chicken breast, all-purpose flour, eggs, panko breadcrumbs, onions and garlic, plus pantry basics.

Any tips for Chicken Katsu Curry?

Use one hand for the egg and the other for crumbs to keep the coating loose instead of building clumps on your fingers.

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