Japanese Chicken Katsu Curry
User Reviews
5
Japanese Chicken Katsu Curry
Description
Japanese Chicken Katsu Curry features thin chicken breast cutlets seasoned, breaded with flour, egg, and panko crumbs, then fried until crisp and golden. The curry sauce is created by sautéing onions with carrots and potatoes before simmering them in chicken stock and coconut milk seasoned with curry powder and cayenne pepper for gentle heat. The coconut milk adds creaminess and balances spices.
The crispy texture of the breaded chicken contrasts with the smooth, slightly thick curry sauce, while the tender vegetables provide substance and depth. The dish is served over hot cooked rice, which soaks up the flavorful gravy.
This recipe allows some ingredient flexibility, such as different rice types or adding other vegetables like mushrooms or zucchini to the curry. It is designed as a satisfying meal with layers of flavor from the homemade curry and the crunchy chicken coating.
For optimal results, use waxy potatoes like Yukon Gold that hold shape without disintegrating. The recipe notes advise on rice conversions and mention possible vegetable and topping variations like fried eggs. Adjust curry powder and cayenne to suit personal heat preference.
Ingredients
- 4 cups rice See notes, hot cooked
- 1 pound chicken breast one cutlet per person - cutlets weigh 3-4 ounces each, thin cutlets
- 1/2 cup all-purpose flour
- 1 egg beaten
- 1 cup panko breadcrumbs
- vegetable oil for frying
curry
- vegetable oil
- 1 large yellow onion diced
- 3 medium carrot peeled and thinly sliced
- 3 large potatoes peeled and diced *See notes, white waxy
- 2 Tbsp curry powder or more, to taste, Japanese style
- 1/4 tsp cayenne pepper or more, to taste
- 1 cup chicken stock
- 15 ounces coconut milk full fat
- salt to taste
garnish
- green onion thinly sliced
Instructions
to fry the chicken
- Heat 1/2 inch of oil in a large skillet or Dutch oven until quite hot and shimmering but not smoking. Note: you can use less oil if you like.
- Season your chicken cutlets with salt.
- Put the flour in one shallow bowl, the egg in another, and the panko in a third bowl.
- Dredge each chicken cutlet with the flour, then dip in the beaten egg, letting the excess drip off before coating with the panko crumbs.
- Test the oil before dropping the chicken in, it should sizzle on contact. Fry the chicken, in batches, until golden brown, flipping once during cooking. Thin cutlets will cook through very quickly, it should only take a couple of minutes per side. You can check with an instant read thermometor if you like, the temperature of the chicken should be 165F. Drain the chicken on paper towels.
- Let cool briefly and then slice thinly.
to make the curry
- Heat the oil in a Dutch oven or large pan and saute the onion for a couple of minutes to soften. Then add the carrots and potatoes and saute for a couple more minutes, stirring constantly.
- Stir in the curry powder and cayenne, and let the spices toast for a minute, while stirring.
- Add the stock and coconut milk and stir to combine everything well. Bring up to a simmer and let the curry simmer just until the veggies are just tender. Taste and add salt if needed. Note: the curry can be made ahead if you like.
to assemble the curry bowls
- Divide the hot rice between 4 bowls.
- Ladle the hot curry to one side, make sure to get enough sauce…the rice will absorb it.
- Top with the sliced chicken, and sprinkle with a shower of sliced spring onion.
Notes
- Cook about 1 1/3 cups raw rice to yield 3 cups cooked; suitable rice types include Japanese, sushi, basmati, jasmine, or brown rice.
- Use waxy potato varieties like Red or Yukon Gold to maintain texture in the curry sauce.
- To vary, sauté garlic and ginger with the vegetables, or add mushrooms, zucchini, cauliflower, or green beans.
- For serving variation, top the curry with a fried egg instead of chicken for extra richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 803 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 803kcal | 40% |
| Carbohydrates | 97g | 32% |
| Protein | 40g | 80% |
| Fat | 29g | 45% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 115mg | 38% |
| Sodium | 408mg | 17% |
| Potassium | 1582mg | 34% |
| Fiber | 9g | 36% |
| Sugar | 7g | 14% |
| Vitamin A | 7823IU | 156% |
| Vitamin C | 34mg | 38% |
| Calcium | 120mg | 12% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
