Chicken Katsu Curry

Crispy, golden, and smothered in a rich, aromatic curry sauce, this Chicken Katsu Curry is a Japanese-inspired comfort food that’s as satisfying as it is flavorful. Perfectly seasoned boneless chicken breasts are coated in a crunchy panko breadcrumb crust, fried until irresistibly crisp, and served alongside fluffy steamed rice. The velvety curry sauce, made with tender carrots, potatoes, and a fragrant blend of garlic, ginger, and curry powder, brings a perfect balance of savory depth and subtle sweetness with hints of soy sauce and honey. This recipe is a delightful fusion of textures and flavors, ideal for a cozy dinner or a special treat. Ready in just an hour, this Chicken Katsu Curry is an easy homemade spin on a Japanese takeout favorite!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 2

Ingredients

• 2 pieces Boneless chicken breasts
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 50 grams All-purpose flour
• 2 large Eggs
• 100 grams Panko breadcrumbs
• 250 milliliters Vegetable oil
• 1 medium Onion
• 1 medium Carrot
• 1 medium Potato
• 2 pieces Garlic cloves
• 1 teaspoon (grated) Ginger
• 2 tablespoons Curry powder
• 1 tablespoon All-purpose flour (for curry sauce)
• 500 milliliters Chicken stock
• 1 teaspoon Honey
• 1 tablespoon Soy sauce
• 2 cups Cooked rice

Directions

Step 1

Season the chicken breasts with salt and pepper on both sides.

Step 2

Coat each chicken breast in flour, ensuring a light, even coating. Shake off excess.

Step 3

Beat the eggs in a shallow dish, then dip the floured chicken into the eggs.

Step 4

Press the chicken into the panko breadcrumbs, ensuring it's thoroughly coated. Set aside.

Step 5

Heat vegetable oil in a large frying pan over medium heat. Once hot, fry the breaded chicken for about 4-5 minutes per side or until golden brown and fully cooked. Set aside on a paper towel-lined plate.

Step 6

For the curry, finely dice the onion, and chop the carrot and potato into bite-sized pieces.

Step 7

In a separate medium pot, heat a tablespoon of oil over medium heat. Add the onion and sauté until softened.

Step 8

Add the garlic, ginger, and curry powder, and cook for another minute until fragrant.

Step 9

Stir in the flour and mix well to form a roux, then slowly pour the chicken stock while stirring to prevent lumps.

Step 10

Add the carrot and potato to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes until the vegetables are tender.

Step 11

Stir in the honey and soy sauce for a balance of sweetness and saltiness. Adjust seasoning if desired.

Step 12

To serve, slice the chicken katsu into strips. Place a portion of cooked rice on a plate, top with the sliced chicken, and generously ladle the curry sauce over. Enjoy!

Nutrition Facts

Serving size	(2145.1g)

Amount per serving	% Daily Value*
Calories	4165.3

Total Fat 260.0g	0%
Saturated Fat 40.3g	0%
Polyunsaturated Fat 144.0g
Cholesterol 702.3mg	0%
Sodium 7383.1mg	0%
Total Carbohydrate 295.0g	0%
Dietary Fiber 13.3g	0%
Total Sugars 26.7g
Protein 176.8g	0%

Vitamin D 99.4IU	0%
Calcium 286.7mg	0%
Iron 29.0mg	0%
Potassium 2283.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.4%

Protein: 16.7%

Carbs: 27.9%