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Chicken Katsu Curry

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Crave-worthy Chicken Katsu Curry! Tender katsu, melt-in-your-mouth veg, and a creamy coconut curry dream. Carrots, potatoes, and fluffy rice all get a flavor boost from this Japanese comfort food classic. Easy to make at home!

Plate with breaded chicken cutlet, rice, and curry sauce.

Katsu curry is a chicken curry that is popular in Japan. Potatoes and carrots are cooked with onion, garlic, and ginger and simmered in a curry sauce. The chicken is coated in panko breadcrumbs and an egg mixture and fried until crispy.

For this recipe, I recommend that you purchase thin-sliced boneless chicken breasts from the meat department at your local grocery store. Sure, you can cut them yourself, but buying those that are pre-cut will help ensure that they are cut thin and evenly and cook well.

Ingredients

Let’s look at how to make this curry dish. You need the following ingredients:

Ingredients needed to make chicken katsu curry.

FOR CHICKEN KATSU

  • 4 thin boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup Panko bread crumbs
  • 1 teaspoon salt
  • 1 teaspoon black pepper powder
  • Oil for frying

FOR CURRY

  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1-inch ginger, finely chopped
  • 1 small carrot, peeled and cut into small cubes
  • 1 small potato, peeled and cut into small cubes
  • ½ teaspoon turmeric powder
  • 1 tablespoon all-purpose flour
  • 1 tablespoon curry powder
  • ½ teaspoon salt
  • 1 ½ cup coconut milk
  • 1 teaspoon honey
  • 1 cup water

Instructions

  1. Season the chicken on both sides with salt and pepper.
  2. In a shallow bowl, whisk all-purpose flour, salt, and pepper together; beat the eggs in another bowl. Place Panko bread crumbs in a shallow bowl.
  3. Working with one piece of chicken at a time, coat in flour, then dip it in the egg, and coat in Panko making sure all sides are covered and coated well.
  4. In a pan, heat oil and fry the chicken on medium heat until crisp, golden, and evenly cooked from inside. Once done transfer the chicken onto a plate.

Breaded chicken cutlets on a plate.

HOW TO MAKE THE CURRY

  1. Heat a pan over medium-high heat and a tablespoon of oil. Add onions and sauté it until soft and translucent, next add the minced garlic and ginger and cook for a few seconds until the garlic is lightly browned.
  2. Add cubed carrots and potatoes along with turmeric, salt, and curry powder, and mix. Add coconut milk and water, cover, and cook for 10 minutes or until the vegetables are cooked.
  3. Add slurry made out of all-purpose flour and 3-4 tablespoons of water. Whisk until the curry thickens.
  4. Add honey and let it simmer for 2-3 minutes.
  5. Pour the hot curry over fried chicken Katsu and serve with rice and fresh salad.

Kitchen Notes

  • Store the chicken katsu and curry separately in an airtight container for 3 days in the refrigerator.
  • For a more visually appealing dish, serve chicken cutlet on top of the curry.
Piece of breaded and fried chicken being held up with chop sticks.
Plate with breaded chicken cutlet, rice, and curry sauce.

Chicken Katsu Curry

Crispy, golden chicken katsu dances with tender veg in a velvety coconut curry.
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Course: Main Dishes
Cuisine: Japanese
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 602kcal

Ingredients

Chicken Katsu

  • 2 chicken breasts thinly sliced
  • 1 cup all-purpose flour
  • 2 eggs
  • 1 cup Panko bread crumbs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Oil for frying

Curry

  • 1 tablespoon vegetable oil
  • 1 large onion chopped
  • 2 garlic minced
  • 1- inch ginger finely chopped
  • 1 small carrot peeled and cut into small cubes
  • 1 small potato peeled and cut into small cubes
  • ½ teaspoon turmeric powder
  • 1 tablespoon all-purpose flour
  • 1 tablespoon curry powder
  • ½ teaspoon salt
  • 1 ½ cups coconut milk
  • 1 teaspoon honey
  • 1 cup water

Instructions

  • Season the chicken on both sides with salt and pepper.
  • In a shallow bowl, whisk all-purpose flour, salt, and pepper together; beat the eggs in a second bowl. In a third bowl take Panko bread crumbs.
    Working with one piece of chicken at a time, coat in flour, then dip in egg and then coat in Panko making sure all sides are covered and coated well.
  • In a pan, heat oil and fry the chicken on medium flame until crisp, golden, and evenly cooked inside. Transfer cooked chicken onto a plate.
  • Heat a skillet over medium-high heat and add oil. Add onions and sauté until soft and translucent. Add minced garlic and ginger and cook until the garlic is lightly browned.
  • Add cubed carrots and potatoes along with turmeric, salt, and curry powder and mix. Add coconut milk and water, cover, and cook for 10 minutes or until the vegetables are cooked.
  • Add slurry made out of all-purpose flour and 3-4 tablespoons water. Whisk until the curry thickens. Add honey and cook an additional 2-3 minutes.
  • Add honey and let it simmer for 2-3 minutes.
  • Pour the hot curry over fried chicken Katsu and serve with rice and fresh salad.

Notes

Nutrition information does not include values for oil used to fry the chicken.

Nutrition

Serving: 1 | Calories: 602kcal | Carbohydrates: 53g | Protein: 36g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 1173mg | Potassium: 1009mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2260IU | Vitamin C: 14mg | Calcium: 96mg | Iron: 7mg
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