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Chicken Katsu Curry Rice

This dish is a symphony of textures—crispy panko-breaded chicken cutlet, creamy curry sauce, and slightly sticky, beautifully translucent Japanese rice.

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

Ingredients

For the curry sauce:
  • 1 tablespoon vegetable oil
  • 10-12 ounces white or yellow onion (about 2 small to medium onions, halved and cut into 1-inch/2.5cm pieces)
  • 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 or Yukon Gold potato (cut into 3/4 inch or 2 cm cubes; about 1 medium or 2 small potatoes)
  • 8 ounces carrots (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 salted butter
For the chicken katsu:
  • 2 pounds boneless skinless chicken breast
  • salt and pepper
  • 2 tablespoons all purpose flour
  • 1 egg
  • 1 1/3 cups panko breadcrumbs
  • vegetable oil (for frying)
For serving:
  • 6 cups steamed short grain Japanese rice such as koshihikari

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Slice the chicken, and place over the steamed rice. Ladle the curry sauce on the side. Enjoy!

Notes

  • Nutrition information is per serving (1 of 4 servings) of curry and katsu. 

Nutrition Information

Calories 627kcal (31%) Carbohydrates 47g (16%) Protein 58g (116%) Fat 23g (35%) Saturated Fat 5g (25%) Polyunsaturated Fat 5g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 194mg (65%) Sodium 1162mg (48%) Potassium 1623mg (46%) 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

% 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.