Description
Indulge in the comforting flavors of Japanese Katsu Curry, a delightful dish that pairs crispy panko-breaded chicken with a rich, savory curry sauce. Perfect for any occasion, this recipe is quick to prepare and easy to customize.
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup all-purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- 3 cups vegetable oil
- 2 oz Japanese curry roux
- 1 yellow onion, wedge cut
- 1 large russet potato, diced into 1 inch pieces
- 1 large carrot, diced into 1 inch pieces
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ¼ cup grated red apple
- 2 cups chicken stock
- ½ cup water
- 1 tablespoon soy sauce
- 1 tablespoon honey
- Cooked white rice for serving
Instructions
- Season chicken breasts with salt and pepper. Set up a breading station: place flour in one dish, beaten egg in another, and panko breadcrumbs in the third.
- Dredge each chicken breast in flour, dip in egg, then coat with panko breadcrumbs.
- Heat vegetable oil in a frying pan over medium-high heat. Fry breaded chicken until golden brown on both sides (about 5–7 minutes per side). Drain on paper towels.
- In another pan, heat olive oil and sauté onions until translucent. Add garlic, carrots, and potatoes; cook until slightly softened.
- Stir in grated apple, curry roux, chicken stock, water, soy sauce, and honey. Simmer until vegetables are tender.
- Serve warm rice topped with sliced katsu and drizzled with curry sauce.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate (450g)
- Calories: 670
- Sugar: 8g
- Sodium: 980mg
- Fat: 36g
- Saturated Fat: 5g
- Unsaturated Fat: 28g
- Trans Fat: <0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 160mg