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Chicken Katsu Curry

Chicken Katsu Curry Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 610
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts (about 1½ lb total), halved horizontally into 4 thin cutlets
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1½ cups panko breadcrumbs
  • Salt and black pepper
  • Vegetable oil, for frying
  • 2 tbsp unsalted butter
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 1 small potato, diced
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 3 tbsp all-purpose flour
  • 2 tbsp Japanese curry powder
  • 1 tsp garam masala (optional)
  • 2 cups chicken stock
  • 1 tbsp soy sauce
  • 1 tsp honey
  • Steamed white rice, for serving

Method
 

  1. Melt butter in a saucepan over medium heat. Add onion and carrot; cook 5 minutes. Stir in garlic and ginger 30 seconds. Sprinkle in 3 tbsp flour, curry powder, and garam masala; cook 1 minute. Slowly pour in chicken stock, whisking, then add potato, soy sauce, and honey. Simmer 15 to 20 minutes until potato is tender and sauce thickens.
  2. Pound chicken cutlets to ¼-inch thickness between plastic wrap; season with salt and pepper.
  3. Dredge cutlets in flour, dip in egg, then press into panko. Rest on a wire rack 5 minutes.
  4. Heat ½ inch vegetable oil in a skillet to 350°F (175°C). Fry cutlets in batches, 3 to 4 minutes per side, until golden and internal temperature reaches 165°F (74°C). Drain on a wire rack and rest 5 minutes.
  5. Slice chicken crosswise, serve over steamed rice, and ladle curry sauce over one half.

Notes

Serve with steamed Japanese rice. Nutrition estimate excludes rice. For a gluten-free version, use certified gluten-free panko and tamari.