Chicken Katsu Curry Rice Recipe
Our most popular curry rice dish with a good amount of chicken katsu and curry sauce. Can also substitute for fried rice as an add on.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Katsu
Method
Preparation
- 1
Prepare the Chicken Katsu
1. Season the chicken breasts with salt and black pepper. 2. Dredge each piece in flour, dip in beaten eggs, and coat with panko breadcrumbs. 3. Heat vegetable oil in a frying pan over medium heat and fry the chicken until golden brown on both sides, about 5-7 minutes per side. Remove and let it drain on paper towels.
- 2
Make the Curry Sauce
1. In a pot, sauté chopped onions until translucent. 2. Add diced carrots and potatoes, cooking for about 5 minutes. 3. Stir in curry powder and cook for another minute. 4. Pour in chicken broth, soy sauce, and honey, and simmer for 15 minutes. 5. Mix cornstarch with water to create a slurry, then add to the sauce to thicken. Cook for an additional 5 minutes.
- 3
Cook the Rice
1. Rinse jasmine rice under cold water until clear. 2. Combine rice and water in a pot and bring to a boil. 3. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it stand for 5 minutes before fluffing with a fork.
- 4
Assemble the Dish
1. Slice the chicken katsu and place it over a bed of jasmine rice. 2. Pour the curry sauce over the chicken and rice. Serve hot.
