Japanese Katsu Curry with Chicken Cutlets
This Japanese Katsu Curry is a comforting and flavorful dish featuring crispy chicken cutlets served with a rich, velvety curry sauce over steamed rice. The mildly spiced, slightly sweet curry pairs perfectly with the crunchy panko-breaded chicken, making it an irresistible meal. Perfect for a weeknight dinner or special occasion!
Ingredients
- For the Japanese Katsu Curry:
- 2 carrots sliced and chopped
- 1 large Yukon potato peeled and chopped
- 1 yellow onion peeled and chopped
- 2 garlic cloves peeled and grated
- 1- inch fresh ginger peeled and grated
- 2 cups chicken broth
- 1 tsp Worcestershire sauce
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1-2 tbsp curry powder to taste
- Salt & black pepper to taste
- For the Chicken Cutlets:
- 1 large chicken breast sliced in half lengthwise
- 1 large egg
- 1 cup panko breadcrumbs
- ⅓ cup flour
- ½ cup neutral frying oil or olive oil
- For Serving:
- Steamed white rice
- Thinly sliced radishes & scallions optional garnish
Instructions
- Make the Japanese Curry Sauce:
- In a large pot over medium-high heat, heat 1 tbsp olive oil or butter.
- Add carrots, onion, potato, garlic, and ginger. Sauté for 4-5 minutes.
- Stir in chicken broth, Worcestershire sauce, honey, apple cider vinegar, and curry powder.
- Bring to a boil, then reduce to a simmer. Cover and cook for 10-15 minutes, until vegetables are fork-tender.
- Remove from heat and let cool slightly.
- Carefully transfer to a high-speed blender and pulse until smooth.
- Season with salt and black pepper to taste.
- Prepare the Chicken Cutlets:
- Set up a battering station with three bowls:
- Bowl 1: Flour
- Bowl 2: Beaten egg
- Bowl 3: Panko breadcrumbs
- Place the chicken breasts in a resealable bag and pound them to ¼-inch thick using a meat mallet.
- Dredge each chicken cutlet through the flour, then egg, then panko breadcrumbs, pressing to coat well.
- Fry the Chicken Cutlets:
- Heat ½ cup oil in a sauté pan over medium heat.
- Once hot (about 350°F), fry the chicken for 5-6 minutes per side, until golden brown.
- Transfer to a paper towel-lined plate to remove excess oil.
- Slice into bite-sized strips.
- Serve & Enjoy:
- Plate steamed white rice, pour the curry sauce over it, and top with crispy chicken cutlets.
- Garnish with thinly sliced radishes and scallions, if desired.
- Serve immediately and enjoy!
Notes
- Make it Spicier: Add ½ tsp cayenne pepper or chili flakes to the curry sauce.
- Vegetarian Option: Swap the chicken for tofu and use vegetable broth instead.
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat in a saucepan over medium-low heat.
- Crispier Chicken Tip: For extra crunch, double-coat the chicken in panko breadcrumbs before frying.