It is the ultimate comfort dish with a crunchy chicken cutlet, rice and a creamy Japanese curry sauce. This Chicken Katsu curry is a simple Japanese dish that is so satisfying!
Ingredient List
Katsu curry is simply a rice and curry dish with a cutlet on top. The curry itself does not have any protein but instead has vegetables.
- Ready made curry roux: The most popular store-bought curry roux is called Vermont Curry. There are many different varieties of curry roux products and I used Tasty Curry because it was available at my grocery store. The roux makes curry making so easy! Boil vegetables in water for 15 minutes until fork tender, add roux and it’s done!
- Cooked rice
- Onion: sliced
- Potato: I used baby potatoes for this recipe. Any potato will work as long as they are bite-size. Skin on is okay.
- Carrot: I prefer to peel the carrots and cut into 1-inch sections
- Chicken: I butterfly the chicken breast and pound it with a meat mallet to thin it out. I have made this with pork as well for Tontaksu. Both proteins are great options.
How to Make Chicken Katsu Curry Dish
- Saute onion slices until brown.
- Add potato and carrot to pot. Add water and bring to a boil.
- Reduce heat to medium and cook until fork tender, about 15 minutes.
- Add curry roux and cook according to instructions on the packet.
- Meanwhile, coat chicken cutlets in flour, then egg and finally, panko bread crumbs.
- Cook chicken cutlets in a shallow pan of oil until golden, about 3 minutes per side.
- Let the cutlet rest on paper towel and sprinkle coarse salt immediately on one side.
- Slice the chicken katsu.
- Put cooked rice on one side of the serving plate. Pour curry on the other side and place cutlet pieces on top.
Lastly, if you make this chicken katsu curry, be sure to leave a comment or give this recipe a rating! I love to hear from you guys and respond to each and every comment. Also, donβt forget to tag me @cookwith.chopsticks and #cookwithchopsticks on Instagram! Looking through the photos of recipes you have made makes me sooooo happy!
Chicken Katsu Curry
The ultimate comfort and satisfying dish with a crunchy chicken cutlet, rice and a creamy Japanese curry sauce.
Ingredients
Chicken Cutlet
- 2 chicken breasts halved lengthwise, pounded with meat mallet
- ΒΌ cup flour
- 2 eggs
- ΒΎ cup panko bread crumbs
- oil for pan frying
- kosher salt for sprinkling
Japanese Curry
- 1 onion sliced
- 1 potato cut into 1 inch cubes
- 5 carrots peeled, cut into 1 inch pieces
- 4 cups water
- 1 cube Japanese curry roux 100 grams
Steamed rice
Instructions
Chicken Cutlet
- Coat chicken cutlets in flour, then egg and finally panko bread crumbs.
- Add a layer of oil to coat the bottom of a frying pan. Heat over medium heat and cook chicken cutlets in a shallow pan of oil until golden, about 3 minutes per side.
- Let the cutlet rest on paper towel and sprinkle coarse salt immediately on one side.
Japanese Curry
- Saute onion slices until brown. Add potato and carrots to pot. Pour in water, cover with lid and bring to a boil.
- Reduce heat to medium and cook until fork tender, about 15 minutes.
- Add curry roux and cook according to instructions on the packet. Stir until sauce thickens.
To assemble
- Cut chicken katsu into slices on cutting board.
- Put cooked rice on one side of the serving plate. Pour curry on the other side and place cutlet pieces on top. Enjoy!
Notes
The curry roux comes in different spice levels. Buy based on your taste preferences.
Different brands of roux might require different amounts of water. Please adjust as needed.
When the curry cools down, the sauce thickens. It is best to use as soon as it is cooked.
If you have extra curry, I would not recommend freezing this as the potatoes becomes spongy and the texture changes.
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