Description
Chicken katsu curry is an iconic Japanese comfort dish featuring perfectly golden-fried chicken cutlets served over a bed of steamed rice and covered in a thick, hearty, and aromatic savory curry sauce. This meal masterfully balances the satisfying crunch of panko-breaded chicken with a deep, velvety roux, providing a restaurant-quality dining experience at home that is both filling and deeply comforting.
Ingredients
2 large chicken breasts
2 cups panko breadcrumbs
1 block (100g) Japanese curry roux (mild or medium)
2 medium onions, diced
2 medium carrots, sliced into half-moons
3 cups vegetable broth
2 large eggs
1 cup all-purpose flour
Salt and white pepper to taste
Oil for frying
Steamed short-grain rice for serving
Instructions
Pound chicken breasts to a uniform half-inch thickness using a meat mallet.
Season chicken breasts lightly with salt and white pepper on both sides.
Dredge each piece of chicken in flour, shaking off excess.
Dip floured chicken into beaten eggs until fully coated.
Press chicken firmly into panko breadcrumbs to ensure an even crust.
Sauté diced onions in a pot over medium heat until translucent.
Add carrots and cook for three minutes until softened.
Pour in vegetable broth, bring to a boil, and simmer for fifteen minutes.
Add the curry roux block to the broth, stirring until completely dissolved and sauce is thickened.
Fry the breaded chicken in hot oil until golden brown on both sides.
Drain cutlets, slice into strips, and serve over rice with a generous ladle of curry sauce.
Notes
Ensure the oil is hot enough before frying to prevent the panko from soaking up too much oil. You may serve with Japanese pickles for an authentic touch.
Nutrition
- Serving Size: 1 cutlet with base and sauce
- Calories: 650
- Sugar: 8g
- Sodium: 1150mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 145mg