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Chicken Katsu Curry

Chicken Katsu Curry

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Prep 15 minutes
Cook 30 minutes
Crispy chicken katsu covered in rich Japanese curry sauce and piled over fluffy rice makes one incredibly satisfying meal. And it's easier to make than you think.
Servings 4 servings
Course Main Course
Cuisine Japanese

Ingredients

Chicken katsu
  • 4 boneless skinless chicken thighs
  • 2 teaspoons salt divided
  • 1 teaspoon pepper divided
  • ½ cup flour
  • 2 eggs beaten
  • 1 ½ cups panko breadcrumbs
  • Oil for frying
Japanese curry
  • 1 tablespoon oil
  • 1 small onion sliced
  • 2 carrots cut into cubes
  • 1 large potato cut into cubes
  • 3 cups water
  • 3 to 4 Japanese curry cubes
  • Cooked white rice for serving

Instructions

  1. Heat oil in a pot over medium heat. Add the onion, carrots, and potatoes. Cook for 3 to 5 minutes.
  2. Add water and bring to a boil. Lower the heat and simmer for 8-10 minutes, or until the vegetables are tender.
  3. Turn off the heat and stir in the curry cubes until dissolved. Return the pot to low heat and simmer, stirring often, until thickened.
  4. Pat the chicken thighs dry with paper towels. If needed, pound them lightly so they are an even thickness. Season both sides with 1 teaspoon salt and ½ teaspoon pepper.
  5. Place the flour in one shallow bowl, then mix with remaining 1 teaspoon salt and ½ teaspoon pepper. Beat eggs in a second bowl, and pour panko breadcrumbs in a third bowl.
  6. Coat each thigh in flour, dip in beaten egg, then press into panko breadcrumbs.
  7. Add about 1/2 inch of oil to a large skillet and heat over medium heat. Fry the chicken for 4 to 5 minutes per side, or until golden brown and cooked through. Transfer to a wire rack or paper towel-lined plate.
  8. Let the chicken rest for 2 to 3 minutes, then slice into strips. Serve with rice and Japanese curry. Enjoy!

Notes

Nutrition information is an estimate and will vary depending on the brand of curry cubes used and the amount of oil absorbed during frying. The nutrition facts do not include the cooked white rice served with the curry.

Nutrition

Serving1 servingCalories522 kcalCarbohydrates32 gProtein39 gFat28 gSaturated Fat5 gPolyunsaturated Fat5 gMonounsaturated Fat13 gCholesterol177 mgSodium2130 mgPotassium875 mgFiber4 gSugar7 gVitamin A5200 IUVitamin C12 mgCalcium71 mgIron4 mg

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