Chicken Katsu Curry
A breaded chicken cutlet fried until crisp, then sliced and laid over a bowl of thick Japanese curry with potatoes and carrots. Mild, slightly sweet, deeply comforting — the kind of meal that disappears fast.
Chicken Katsu Curry
A breaded chicken cutlet fried until crisp, then sliced and laid over a bowl of thick Japanese curry with potatoes and carrots. Mild, slightly sweet, deeply comforting — the kind of meal that disappears fast.
- Cuisine: Japanese
- Category: main
- Difficulty: easy
Ingredients
- chicken breast, sliced into cutlets
- panko breadcrumbs
- plain flour
- egg, beaten
- Japanese curry roux blocks
- onion, diced
- potato, diced
- carrot, diced
Method
- Slice 2 chicken breasts into cutlets about 1 cm thick. If they are uneven, place them between sheets of plastic and pound them gently to an even thickness. Dredge each cutlet in flour, dip in beaten egg, then coat thoroughly in panko breadcrumbs.
- Heat about 1 cm of neutral oil in a deep skillet to 170°C (340°F). Fry the cutlets for 4 to 5 minutes, turning once, until they are golden brown and cooked through. Drain on a wire rack — not paper towels, or the bottom goes soggy. Slice each cutlet into strips just before serving.
- For the curry: sauté 1 diced onion in a pot with a little oil until soft and translucent, about 5 minutes. Add 1 diced potato and 1 diced carrot and cook for another 3 minutes.
- Pour in 2 cups of water and bring to a boil. Lower the heat and simmer for 10 minutes until the vegetables are tender.
- Turn off the heat. Add 1/2 a block of Japanese curry roux (such as Golden Curry or Vermont Curry) and stir until it dissolves completely. Return the pot to low heat and simmer for 5 minutes until the curry thickens.
- Spoon the curry over rice, lay the sliced katsu on top, and serve.