Chicken Katsu Curry
Chicken Katsu Curry is a delicious and easy dish that combines crispy fried chicken cutlets with a flavorful curry sauce served over rice.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying, Simmering
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- Salt and pepper to taste
- Vegetable oil for frying
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 carrots, sliced
- 2 cups chicken broth
- 2 tablespoons curry powder
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Cooked rice, for serving
- Chopped green onions, for garnish
Instructions
- Season the chicken thighs with salt and pepper. Dredge each piece in flour, shaking off the excess, then dip into the beaten eggs, and finally coat with panko breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium heat. Once hot, add the chicken cutlets and fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
- In the same skillet, add a little more oil if needed, and sauté the onion, garlic, and ginger for 2-3 minutes until fragrant. Add the sliced carrots and cook for another 3-4 minutes.
- Pour in the chicken broth, curry powder, soy sauce, and honey. Bring to a simmer and let cook for about 10 minutes. Stir in the cornstarch mixture to thicken the sauce, cooking for an additional 2-3 minutes until the sauce is glossy and thickened.
- Slice the chicken katsu and place it over a bed of cooked rice. Spoon the curry sauce over the chicken and rice, and garnish with chopped green onions.
Notes
- For a gluten-free version, use gluten-free panko and flour substitutes.
- Adjust the level of curry powder based on personal taste preference.
- Leftover curry can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal