Description
Chicken Katsu Curry is a comforting Japanese dish featuring crispy fried chicken cutlets served over steamed rice and topped with a rich, flavorful curry sauce made from sautéed vegetables and aromatic spices. This recipe balances crispy textures with a savory, mildly spiced sauce perfect for an easy weeknight dinner.
Ingredients
Scale
For the Chicken Katsu:
- 4 boneless skinless chicken breasts, pounded to even thickness
- Salt and black pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- Vegetable oil for frying
For the Curry Sauce:
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 1 carrot, peeled and diced
- 1 medium potato, peeled and diced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons curry powder
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon ketchup
- 1 teaspoon honey
- 1/2 teaspoon garam masala
To Serve:
- Cooked white rice
- Sliced green onions for garnish (optional)
Instructions
- Prepare the Chicken: Season the chicken breasts evenly with salt and black pepper. Dredge each piece first in flour, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs, pressing gently to ensure they adhere well.
- Fry the Chicken: Heat about 1/2 inch of vegetable oil in a large skillet over medium heat until it reaches 350°F. Carefully fry the chicken breasts for 4 to 5 minutes on each side until they turn golden brown and reach an internal temperature of 165°F. Remove and transfer to a paper towel-lined plate to drain and rest before slicing.
- Make the Curry Sauce: In a separate saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the diced onion, carrot, and potato and cook for approximately 5 minutes, stirring occasionally, until they begin to soften.
- Add Aromatics and Spices: Stir in the minced garlic and grated ginger and cook for about 30 seconds until fragrant. Sprinkle the curry powder and flour over the vegetables and stir well to coat.
- Develop the Sauce: Gradually whisk in the chicken broth to create a smooth sauce. Add soy sauce, ketchup, honey, and garam masala. Bring the mixture to a simmer and continue cooking for 12 to 15 minutes until the vegetables are tender and the sauce thickens.
- Slice and Serve: Slice the fried chicken into strips. Serve the chicken over bowls of warm cooked rice, spoon the hot curry sauce generously over the top, and garnish with sliced green onions if desired.
Notes
- For extra crispiness, double coat the chicken by dipping it again in egg and panko before frying.
- If you prefer a smoother curry sauce, blend it before serving.
- Store the fried chicken and curry sauce separately when refrigerating leftovers to maintain the chicken’s crisp texture.
