Katsu Curry

a breaded chicken cutlet served with rice and curry

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5 from 13 votes

This Japanese style curry is a scrumptious dish with fried, panko-breaded chicken and a velvety curry sauce.

Course Dinner

Cuisine Japanese

Keyword Chicken Katsu, Japanese Katsu Curry, Katsu Curry

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 403

Author Erren Hart

Ingredients

For the Curry

2 tablespoons vegetable oil
2 onions sliced
4 garlic cloves chopped
2 tablespoons flour
2 tablespoons mild curry powder I used McCormick - UK Schwartz
2 cups chicken stock
1 tablespoon honey
2 tablespoons soy sauce
1 teaspoons garam masala
2 medium carrots sliced
2 potatoes large peeled and cubed

For the Chicken

2 cups panko breadcrumbs AKA Japanese breadcrumbs
2 eggs large
¼ cup milk
2 lbs chicken breasts sliced into cutlets pounded to ¼ inch thickness
vegetable oil

US Customary - Metric

Instructions

For the Curry

Heat oil in a medium saucepan, add the onion and garlic, and cook until softened.
Add the flour, curry powder, and garam masala. Cook for 1 minute. Gradually stir in stock until combined; add the honey and soy sauce.
Add the carrots and potatoes.
Slowly bring to the boil, turn down the heat and simmer for 25 minutes or until sauce thickens and the carrots are soft enough to eat. While the curry cooks, start the chicken

For The Chicken

Place the panko breadcrumbs into a shallow bowl.
Beat eggs and milk in a second shallow bowl and season with salt and pepper
Dip the chicken into the egg mixture, dredge in the breadcrumbs, shaking off the excess. Dip the breaded chicken back into the egg and again with the panko breadcrumbs, pressing to adhere.
Pour the oil into a large heavy skillet to about ¼ inch deep and heat over medium-high heat. The oil should be between 350°F/177°C and 400°F/205°C
Working in 2 batches, cook the chicken without turning until golden brown, 3-4 minutes per side. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining cutlets, adding more oil to the pan (as needed) between batches, until golden brown and cooked through.
Transfer the cutlets to a paper towel-lined plate and season with salt.
Serve the freshly cooked chicken with the curry and rice.

Notes

To be sure you have the right for this dish choose one that is similar to the following ingredients: Coriander, Fenugreek, Turmeric, Cumin, Black Pepper, Bay Leaves, Celery Seed, Nutmeg, Clove, Onion, Ginger, and Red Pepper (Fenugreek is a key ingredient for this curry).

Nutrition