Delicious Chicken Katsu Curry with crispy chicken and savory sauce

Chicken Katsu Curry

ByOlivia Carter
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Why Make This Recipe

Chicken Katsu Curry is a delightful fusion of Japanese and curry flavors. This dish is not only tasty but also offers a satisfying combination of crispy chicken and rich curry sauce. It’s perfect for a family dinner or a cozy weekend meal. Plus, it’s easy to make, making it a great choice for beginner cooks and seasoned chefs alike.

How to Make Chicken Katsu Curry

Ingredients

  • 2 chicken breast fillets
  • 1 cup panko breadcrumbs
  • 2 eggs
  • 1 cup flour
  • Salt and pepper to taste
  • Vegetable oil for frying
  • 2 medium potatoes, diced
  • 2 carrots, sliced
  • 1 onion, diced
  • 2 cups U.S.-grown medium-grain rice
  • 2 tablespoons curry powder
  • 3 cups chicken broth
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch (optional for thickening)

Directions

  1. Start by cooking the rice according to package instructions. Set aside when done.
  2. Season the chicken fillets with salt and pepper. Dredge them in flour, dip in beaten eggs, and coat with panko breadcrumbs.
  3. Heat vegetable oil in a pan over medium heat and fry the chicken until golden and cooked through, about 4-5 minutes per side. Remove and let drain on paper towels.
  4. In another pot, sauté the onion, potatoes, and carrots until soft.
  5. Add curry powder, chicken broth, soy sauce, and sugar to the pot. Simmer until the vegetables are tender.
  6. If you prefer a thicker sauce, mix cornstarch with a little water and add to the curry.
  7. Slice the chicken katsu and serve it over the rice, topped with the curry sauce.

How to Serve Chicken Katsu Curry

Serve Chicken Katsu Curry hot, over a bed of fluffy rice. Arrange the sliced chicken on top and drizzle with the flavorful curry sauce. You can also add some fresh vegetables or a side salad for extra color and nutrition.

How to Store Chicken Katsu Curry

To store leftovers, let the chicken katsu and curry cool completely. Place them in airtight containers and keep them in the refrigerator. They will stay fresh for about 2-3 days. Reheat in a microwave or on the stove before serving.

Tips to Make Chicken Katsu Curry

  • Use a meat thermometer to ensure the chicken reaches 165°F for safety.
  • Try using different vegetables like bell peppers or peas for added variety.
  • Adjust the level of curry powder according to your taste preferences.

Variation

You can make a vegetarian version of this recipe by replacing the chicken with tofu or eggplant. The cooking method remains mostly the same, providing you with a satisfying and delicious alternative.

FAQs

1. Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs can be used. They will add a richer flavor to the dish.

2. Is Chicken Katsu Curry spicy?
The spice level depends on the curry powder you use. Mild curry powder will give you a gentle flavor, while hot varieties will add some heat.

3. Can I freeze Chicken Katsu Curry?
Yes, you can freeze the curry and the chicken separately. Just make sure to store them in airtight containers. They can last up to a month in the freezer.

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Chicken Katsu Curry

  • Author: admin
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Diet: None
Print Recipe

Description

A delightful fusion of crispy chicken and rich curry sauce, perfect for family dinners or cozy weekends.

Ingredients

  • 2 chicken breast fillets
  • 1 cup panko breadcrumbs
  • 2 eggs
  • 1 cup flour
  • Salt and pepper to taste
  • Vegetable oil for frying
  • 2 medium potatoes, diced
  • 2 carrots, sliced
  • 1 onion, diced
  • 2 cups U.S.-grown medium-grain rice
  • 2 tablespoons curry powder
  • 3 cups chicken broth
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch (optional for thickening)

Instructions

  1. Cook the rice according to package instructions. Set aside when done.
  2. Season the chicken fillets with salt and pepper. Dredge in flour, dip in beaten eggs, and coat with panko breadcrumbs.
  3. Heat vegetable oil in a pan over medium heat and fry the chicken until golden and cooked through, about 4-5 minutes per side. Remove and let drain on paper towels.
  4. In another pot, sauté the onion, potatoes, and carrots until soft.
  5. Add curry powder, chicken broth, soy sauce, and sugar to the pot. Simmer until the vegetables are tender.
  6. If you prefer a thicker sauce, mix cornstarch with a little water and add to the curry.
  7. Slice the chicken katsu and serve it over the rice, topped with the curry sauce.

Notes

Use a meat thermometer to ensure the chicken reaches 165°F for safety. Try using different vegetables like bell peppers or peas for added variety.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Japanese

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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