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–+ servings
Japanese Katsu Curry

Japanese Katsu Curry: Your New Comfort Food Classic

Experience the magic of Japanese Katsu Curry with its crispy panko-breaded chicken and delectable curry sauce.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Boneless Skinless Chicken Breasts Tenderize for even cooking.
  • 1 teaspoon Salt Sea salt is recommended for depth.
  • 1 teaspoon Black Pepper Adds warmth to the chicken.
  • 1 cup All-Purpose Flour Gluten-free flour as a substitute.
  • 1 large Egg Use a flax egg for a vegan option.
  • 1 cup Panko Breadcrumbs Regular breadcrumbs can be used but texture will vary.
  • 1 cup Vegetable Oil For frying, any neutral oil is fine.
For the Curry Sauce
  • 1 box Japanese Curry Roux Choose mild or spicier based on taste.
  • 1 large Yellow Onion Shallots can be milder substitutes.
  • 1 medium Russet Potato Yukon Gold potatoes maintain shape better.
  • 1 medium Carrot Parsnips can be substituted.
  • 2 cloves Garlic Adjust based on preference.
  • 1 medium Red Apple Pears or extra honey are good alternatives.
  • 2 cups Chicken Stock Vegetable broth for vegetarian versions.
  • 1 cup Water Use as needed to adjust consistency.
  • 2 tablespoons Soy Sauce Tamari is gluten-free.
  • 1 tablespoon Honey Maple syrup as a vegan substitute.
For Serving
  • 4 cups Cooked White Rice Brown rice can be used for added nutrition.

Equipment

  • Skillet
  • Large pot
  • Meat Mallet
  • wire rack
  • Thermometer

Method
 

Preparation Steps
  1. Butterfly each chicken breast and pound to even thickness, season with salt and pepper.
  2. Set up a breading station with flour, beaten egg, and panko, and coat each chicken piece.
  3. Heat oil to 340°F (170°C) in a skillet, fry chicken for 3-4 minutes each side until golden brown.
  4. In a pot, heat olive oil, sauté onion and garlic, then add carrot and potato for additional cooking.
  5. Add chicken stock, water, soy sauce, honey, and grated apple, simmer for 10 minutes.
  6. Stir in broken Japanese curry roux and simmer for another 15 minutes until thickened.
  7. Slice fried chicken, serve over rice, and ladle curry sauce on top.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 75gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 10gVitamin A: 100IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

For best results, follow all preparation tips and instructions carefully for a perfect Japanese Katsu Curry experience.

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