Chicken Katsu Curry

Chicken katsu curry pairs crunchy panko-breaded fried chicken cutlets with a thick, mildly spiced Japanese curry sauce built from browned roux, carrots, potatoes, and onion. Sliced over steamed rice, it's one of Japan's most beloved comfort-food plates, blending crisp texture with a glossy, rich sauce.

By YumYum Editorial · Japanese

Prep: 20 min · Cook: 35 min · Total: 55 min · Serves 4

Ingredients

• 4 boneless, skinless chicken breasts or thighs, pounded to even thickness
• to taste Salt and black pepper, to taste
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1 cup neutral oil, for frying
• 1 onion, diced
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and cubed
• 1 tbsp neutral oil (for curry)
• 3 cups water or chicken stock
• 4 blocks Japanese curry roux (about 3.5 oz), such as S&B or Vermont Curry
• 4 cups cooked Japanese short-grain rice

Instructions

1. Season the chicken with salt and pepper, then dredge each piece in flour, dip in beaten egg, and coat thoroughly with panko.
2. Heat 1/2 inch of oil in a skillet to 340°F (170°C) and fry the cutlets 3-4 minutes per side until golden and cooked through. Drain on a rack and rest 3 minutes before slicing.
3. For the curry, heat 1 tbsp oil in a pot and sauté the onion over medium heat for 6-8 minutes until softened and golden.
4. Add the carrots and potatoes and stir for 2 minutes.
5. Pour in the water or stock, bring to a boil, then reduce to a simmer and cook for 15 minutes until the vegetables are tender.
6. Remove from heat, break the curry roux blocks into the pot, and stir until fully dissolved.
7. Return to low heat and simmer, stirring often, for 5-8 minutes until the sauce thickens and turns glossy.
8. Slice the katsu into strips, plate over steamed rice, and ladle the curry sauce alongside or over the top.