Chicken Katsu Curry Rice
User Reviews
5
40 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr
-
Total Time
1 hr 30 mins
-
Servings
4
-
Calories
627 kcal
-
Course
Side Dish, Main Course
-
Cuisine
Japanese
Chicken Katsu Curry Rice
Report
Chicken Katsu Curry Rice pairs crispy breaded chicken cutlets with a rich, mildly spiced curry sauce featuring onion, garlic, potato, and carrot, served over steamed short-grain Japanese rice. This dish highlights the textures of crunchy chicken and tender vegetables in a thick curry gravy, delivering a comforting and filling meal rooted in Japanese-style curry.
Description
The recipe begins with making a curry sauce by sautéing onions, garlic, and tomato paste, then adding curry powder, salt, sugar, potatoes, carrots, and chicken stock. The sauce simmers until vegetables are tender and is thickened with a cornstarch slurry and enriched with butter. Meanwhile, chicken breasts are butterflied or pounded thin, then seasoned, lightly floured, dipped in egg, and coated in panko breadcrumbs before frying until golden and crisp.
Served with steamed short-grain rice, the dish balances textures and flavors: the crunchy exterior and juicy interior of the chicken, the savory and slightly sweet curry sauce with tender vegetables, and the soft rice base. The Worcestershire sauce adds depth to the curry.
This recipe yields four servings and is best consumed promptly to enjoy the fresh crispness of the chicken.
Share:
Ingredients
For the curry sauce:
- 1 tablespoon vegetable oil
- 10-12 ounces white onion about 2 small to medium onions, halved and cut into 1-inch/2.5cm pieces, or yellow onion
- 1 clove garlic (minced)
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce (optional)
- 2 tablespoons curry powder (such as madras curry powder)
- 1 teaspoon salt
- 1 teaspoon sugar
- 8 ounces russet potato cut into 3/4 inch or 2 cm cubes; about 1 medium or 2 small potatoes, or Yukon Gold potato
- 8 ounces carrot cut into 3/4 inch or 2 cm triangular pieces; about 3 medium carrots
- 2 cups chicken stock
- 1 tablespoon cornstarch (mixed onto a slurry with 1 tablespoon water)
- 1 tablespoon butter salted
For the chicken katsu:
- 2 pounds chicken breast boneless, skinless
- salt
- black pepper
- 2 tablespoons all-purpose flour
- 1 egg
- 1 1/3 cups panko breadcrumbs
- vegetable oil (for frying)
For serving:
- 6 cups short grain Japanese rice such as koshihikari, steamed
Instructions
- Heat a Dutch oven or other medium to large pot over medium heat. Add the 1 tablespoon oil and the onion, and cook until the onions begin to turn translucent and the edges begin to brown, about 2-3 minutes.
- Add the garlic, tomato paste, and Worcestershire sauce (if using), and cook until fragrant, 1 minute. Then stir in the curry powder, salt, and sugar, and cook for 1 minute.
- Stir in the potatoes, carrots, and chicken stock. Bring to a simmer, cover, and cook until the potatoes and carrots are tender, about 20-25 minutes.
- Meanwhile, butterfly the chicken breast so they’re thin and even. If the chicken is uneven, you can pound it to an even thickness. Pat the chicken dry with a paper towel. Season both sides of the chicken pieces with salt and pepper, and dust with a light, even coating of flour. In one shallow bowl, beat the egg. Put the panko breadcrumbs into another shallow bowl.
- Add a thin, even layer of oil to a cast iron pan or nonstick skillet over medium heat. The oil is ready when you throw a panko breadcrumb into the oil and it sizzles. Dip the chicken into the egg to coat. Transfer to the panko and press it evenly into the chicken to get a good coating.
- You’ll need to cook the chicken in a couple batches. Carefully lay the chicken in the hot oil and cook for 6 minutes on one side, until golden brown. Flip and cook the other side for another 5-6 minutes. Transfer to a plate and repeat with the remaining chicken, adding oil to the pan as needed.
- Stir the cornstarch with the water to make a slurry, and add it to the curry sauce. Stir until the sauce is thickened, then stir in the butter. Taste for seasoning and add additional salt to taste if needed.
- Slice the chicken, and place over the steamed rice. Ladle the curry sauce on the side. Enjoy!
Notes
- Butterfly or pound chicken breasts evenly for consistent cooking and a thin, tender cutlet.
- Use panko breadcrumbs for a light, crisp coating on the chicken katsu.
- Serve chicken katsu immediately after frying to maintain crispness; reheat curry sauce gently to avoid thinning.
- Nutrition info is based on one serving out of four servings of curry and katsu combined.
Nutrition Information
Show Details
Calories
627kcal
(31%)
Carbohydrates
47g
(16%)
Protein
58g
(116%)
Fat
23g
(35%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
194mg
(65%)
Sodium
1162mg
(48%)
Potassium
1623mg
(35%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
9781IU
(196%)
Vitamin C
16mg
(18%)
Calcium
122mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 627 kcal
% Daily Value*
| Calories | 627kcal | 31% |
| Carbohydrates | 47g | 16% |
| Protein | 58g | 116% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 194mg | 65% |
| Sodium | 1162mg | 48% |
| Potassium | 1623mg | 35% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 9781IU | 196% |
| Vitamin C | 16mg | 18% |
| Calcium | 122mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
40 reviews
Excellent
Other Recipes
You'll Also Love
