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Chicken Katsu Curry

Name: Chicken Katsu Curry
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 12.4 g / 1 tbsp vegetable oil; 1 large onion, sliced; 2 carrots, cut into chunks; 2 medium potatoes, cut into chunks; 794 g / 3 1/2 cups water; 99 g / 3 1/2 oz Japanese curry roux, about half a box; 21 g / 1 tbsp honey, or grated apple, optional; 2 boneless chicken breasts, halved horizontally and pounded thin; 3 g / 1/2 tsp table salt; 60 g / 1/2 cup all-purpose flour; 100 g / 2 large eggs, beaten; 2 cups panko breadcrumbs; 198 g / 1 cup vegetable oil, for shallow-frying; 4 cups cooked short-grain rice, hot

Crisp panko-crusted chicken cutlets over rice with a mild, sweet Japanese curry sauce.

Makes: 4 servings · Pan: Large skillet and saucepan · Oven: Stovetop · Cuisine: Japanese

⚖ Scale this recipe Print

Ingredients

Volume	Grams
Curry
1 tbsp vegetable oil	12.4 g
1 large onion, sliced	—
2 carrots, cut into chunks	—
2 medium potatoes, cut into chunks	—
3 1/2 cups water	794 g
3 1/2 oz Japanese curry roux, about half a box	99 g
1 tbsp honey, or grated apple, optional	21 g
Katsu
2 boneless chicken breasts, halved horizontally and pounded thin	—
1/2 tsp table salt	3 g
1/2 cup all-purpose flour	60 g
2 large eggs, beaten	100 g
2 cups panko breadcrumbs	—
1 cup vegetable oil, for shallow-frying	198 g
To serve
4 cups cooked short-grain rice, hot	—

Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.

Method

Heat the oil in a saucepan and cook the onion until golden, about 8 minutes. Add the carrots, potatoes and water, bring to a boil, and simmer 15 minutes until tender.
Turn off the heat, break in the curry roux, and stir until dissolved. Simmer gently 5 minutes, stirring, until thick. Stir in the honey.
Season the chicken with salt. Dredge in flour, dip in egg, and press firmly into the panko.
Heat 1/2 inch of oil in a skillet to about 340 °F. Fry the cutlets 3–4 minutes per side, until deep golden and cooked through (165 °F). Drain on a rack.
Slice the katsu and serve over rice with the curry ladled alongside.

Tips

Curry roux brands vary in heat; pick mild, medium or hot.
The curry tastes even better the next day.

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