Description
Indulge in the delightful fusion of crispy chicken katsu served with a rich and flavorful Japanese curry sauce over a bed of steamed rice. This Chicken Katsu Curry recipe brings together crunchy textures and savory spices for a satisfying meal that’s perfect for any day of the week.
Ingredients
For the chicken katsu:
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/3 cup vegetable oil for frying
For the curry sauce:
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons curry powder
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon ketchup
- 1 bay leaf
- Salt and pepper to taste
For serving:
- 4 cups cooked white rice
- Chopped fresh parsley or cilantro for garnish
Instructions
- Prepare the chicken katsu: Season chicken breasts with salt and pepper. Dredge each breast in flour, dip into beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere. Fry in vegetable oil until golden brown and cooked through.
- Make the curry sauce: Sauté onion and carrots, then add garlic, ginger, curry powder, and flour. Gradually add chicken stock, soy sauce, honey, ketchup, and bay leaf. Simmer until thickened.
- Serve: Slice chicken katsu and place over rice. Ladle curry sauce on top and garnish with parsley or cilantro.
Notes
- For a smoother curry sauce, blend before serving.
- Bake chicken katsu at 400°F for 20–25 minutes for a lighter version.
- Add extra vegetables like potatoes, zucchini, or peas to the curry for more variety.
