Description
Chicken Katsu Curry is a delightful fusion of crispy breaded chicken cutlets and a rich, savory curry sauce. This comforting Japanese dish is perfect for family dinners or special occasions, offering a satisfying blend of textures and flavors that will please everyone at the table. The crispy panko coating on the chicken pairs beautifully with the warm, aromatic curry, creating a meal that’s both hearty and indulgent. Serve it over fluffy rice for a complete experience that will warm your soul and leave you craving more.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 2 tablespoons vegetable oil (for frying)
- 2 tablespoons vegetable oil (for curry)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 2 cups chicken broth
- 1 medium carrot, sliced
- 2 medium potatoes, peeled and diced
- 2 tablespoons soy sauce
- 1 tablespoon honey
Instructions
- Season chicken breasts with salt and pepper. Dredge in flour, dip in beaten eggs, and coat with panko breadcrumbs.
- Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken in batches for about 4-5 minutes on each side until golden brown. Drain on paper towels.
- In a large saucepan, heat vegetable oil. Sauté chopped onion until softened; add garlic, curry powder, and garam masala.
- Pour in chicken broth; add carrot and potatoes. Simmer until vegetables are tender (about 15 minutes).
- Stir in soy sauce and honey; cook for another 5 minutes.
- Slice fried chicken into strips and serve over steamed rice with generous curry sauce on top.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 8g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 150mg