Japanese Chicken Katsu Curry
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Crispy panko-coated chicken cutlets served with steamed rice and a rich Japanese curry sauce filled with tender onion, carrots, and potatoes. The curry uses S&B Golden Curry for a convenient, savory sauce.
- Time
- 65 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, dairy, and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 700 g
- 60 g
- 100 g
- 60 g
- 110 g
- 60 g
- 2 g
- 1 g
- 14 g
- 9 g
- 150 g
- 120 g
- 300 g
- 1 kg
- 90 g
- 600 g
- 15 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 2.74 kg before cooking, which is about 685 g per serving.
Steps
Prepare the vegetables: slice the onion, chop the carrots, and dice the potatoes. Halve each chicken breast horizontally to create thinner, evenly sized cutlets.
Heat 1 tablespoon of oil in a medium saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 30–60 seconds, taking care not to brown it.
Add the sliced onion to the saucepan and cook until softened, stirring occasionally.
Add the chopped carrots and diced potatoes. Cook for 3–4 minutes, stirring so the vegetables are lightly coated in the oil.
Pour in the chicken stock. Bring the liquid to a boil, then reduce the heat and simmer uncovered for 15–20 minutes, until the carrots and potatoes are tender when pierced with a knife.
Turn off the heat. Add the S&B Golden Curry cubes and stir until completely dissolved into the stock and vegetables.
Return the saucepan to low heat. Cook for another 5 minutes, stirring frequently, until the curry sauce thickens.
Place the flour in a shallow dish. Beat the eggs with the milk in a second shallow dish. Place the panko breadcrumbs in a third dish and season them with salt and pepper.
Coat each chicken cutlet first in flour, shaking off the excess. Dip it into the egg-and-milk mixture, then press it into the seasoned panko until thoroughly coated on both sides.
Heat enough oil for shallow frying in a large frying pan over medium-high heat. The oil should be hot enough that a breadcrumb sizzles immediately when added.
Add the breaded chicken cutlets to the hot oil without overcrowding the pan. Shallow-fry for 3–4 minutes per side, turning once, until golden brown and cooked through. The thickest part should reach 165°F (74 °C)/74°C (165 °F).
Transfer the cooked chicken to a paper-towel-lined plate to absorb excess oil. Rest briefly, then slice into strips.
Serve the steamed rice in bowls. Spoon the curry sauce over or alongside the rice, arrange the sliced chicken katsu on top, and finish with optional spring onion and sesame seeds.
Notes
The source suggests using leftover vegetables or substituting other vegetables available in the refrigerator. Fry the chicken in batches if necessary so the cutlets brown rather than steam. Nutrition and weights are estimates; frying-oil absorption and the size of the curry packet may vary.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 994
- Protein
- 59 g
- Carbs
- 109 g
- Fat
- 36 g
- Fiber
- 6 g
Where the calories come from
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