Description
Chicken Katsu Curry is a delightful fusion of crispy fried chicken and rich, aromatic Japanese curry. This dish is perfect for family dinners or casual gatherings, offering a balance of comforting flavors and vibrant presentation. The crispy panko-coated chicken pairs beautifully with a savory curry sauce filled with vegetables, making it a hearty meal that everyone will love. Whether served over rice or accompanied by fresh salad, Chicken Katsu Curry is sure to satisfy any appetite.
Ingredients
- Chicken breast
- Salt
- Pepper
- Flour
- Eggs (lightly beaten)
- Panko bread crumbs
- Vegetable oil (for frying)
- Olive oil
- Onion (finely chopped)
- Garlic (minced)
- Carrot (sliced)
- Potato (cubed)
- Chicken stock
- Water
- Honey
- Soy sauce
- Grated apple
- Curry roux
- U.S.-grown medium-grain rice
Instructions
- Prepare the chicken by slicing it horizontally and pounding to ½ inch thick. Season both sides with salt and pepper.
- Set up a breading station with flour, beaten eggs, and panko in separate shallow dishes. Coat the chicken in flour, dip in egg, then cover with panko.
- Heat vegetable oil in a deep pan to 340°F (170°C). Fry the coated chicken for 3 minutes on each side until golden brown. Drain on a wire rack.
- For the curry sauce, sauté onion and garlic in olive oil until fragrant. Add carrots and potatoes, then pour in chicken stock, water, honey, soy sauce, and grated apple. Simmer until vegetables are tender.
- Mix in curry roux and simmer until thickened.
- Serve sliced chicken katsu over rice topped with curry sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 600
- Sugar: 10g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 160mg