Chicken Katsu Curry Recipe
Make Chicken Katsu Curry Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Chicken Katsu
For the Curry Sauce
For Serving
Method
For the Chicken Katsu
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 2
Dredge in Flour
Coat each chicken breast in all-purpose flour, shaking off the excess.
- 3
Dip in Eggs
Beat the eggs in a bowl and dip the floured chicken breasts into the eggs, making sure they are fully coated.
- 4
Coat in Panko Breadcrumbs
Press the chicken breasts into the panko breadcrumbs until well coated on both sides.
- 5
Fry the Chicken
In a large skillet, heat vegetable oil over medium heat. Fry the chicken breasts for about 4-5 minutes on each side until golden brown and cooked through. Drain on paper towels.
For the Curry Sauce
- 6
- 7
Add Vegetables
Add diced carrot and potato, stirring well to combine. Cook for about 5 minutes.
- 8
Add Curry Powder and Soy Sauce
Sprinkle in the curry powder and soy sauce, stirring to combine with the vegetables.
- 9
Add Chicken Broth
Pour in the chicken broth and bring to a boil. Reduce heat and simmer for about 10 minutes until the vegetables are tender.
- 10
Thicken the Sauce
Mix the sugar, cornstarch, and water in a small bowl until smooth. Add this mixture to the saucepan, stirring constantly until the sauce thickens.
To Serve
- 11
Plate the Dish
Serve the cooked rice on a plate, top with sliced chicken katsu, and generously pour the curry sauce over the chicken. Garnish with chopped green onions.
