Chicken Katsu Curry Recipe
Breaded chicken with side of Japanese curry. Served with side of white rice, seasonal vegetable, fruit and salad.
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Ingredients
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Chicken Katsu
Japanese Curry
Sides
Method
Chicken Katsu
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 2
Set Up Dredging Station
Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- 3
Bread the Chicken
Dredge each chicken breast first in flour, then dip in beaten eggs, and finally coat with panko breadcrumbs. Press the breadcrumbs onto the chicken to ensure they stick.
- 4
Fry the Chicken
In a large skillet, heat vegetable oil over medium heat. Once hot, add the breaded chicken and fry for about 4-5 minutes on each side until golden brown and cooked through. Remove and place on paper towels to drain excess oil.
Japanese Curry
- 5
- 6
- 7
Add Water
Pour in the water and bring to a boil. Reduce heat and simmer until vegetables are tender, about 15-20 minutes.
- 8
Add Curry Roux
Once the vegetables are tender, break the Japanese curry roux into pieces and stir it into the pot until dissolved. Simmer for another 5 minutes.
Sides
- 9
Cook the Rice
Rinse the white rice under cold water until the water runs clear. Cook according to your rice cooker's instructions or on the stovetop with 3 cups of water for about 18-20 minutes.
- 10
Prepare Seasonal Vegetables
Steam or sauté seasonal vegetables until tender but still crisp, about 5-7 minutes.
- 11
Plate the Dish
In bowls, serve the fried chicken katsu topped with Japanese curry, alongside the white rice, seasonal vegetables, fruit, and salad greens.