Japanese Chicken Katsu Curry
Make your own version of this Japanese comfort-food classic!
Servings: 4 servings
Ingredients
- 4 cups hot cooked rice, *See notes
- 1 pound thin chicken breast cutlets , (one cutlet per person - cutlets weigh 3-4 ounces each)
- 1/2 cup all purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- vegetable oil, for frying
curry
- vegetable oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and thinly sliced
- 3 large white waxy potatoes, peeled and diced *See notes
- 2 Tbsp Japanese curry powder, or more, to taste
- 1/4 tsp cayenne pepper , or more, to taste
- 1 cup chicken stock
- 15 ounces full fat coconut milk
- salt, to taste
garnish
- thinly sliced green onions
Instructions
to fry the chicken
- Heat 1/2 inch of oil in a large skillet or Dutch oven until quite hot and shimmering but not smoking. Note: you can use less oil if you like.
- Season your chicken cutlets with salt.
- Put the flour in one shallow bowl, the egg in another, and the panko in a third bowl.
- Dredge each chicken cutlet with the flour, then dip in the beaten egg, letting the excess drip off before coating with the panko crumbs.
- Test the oil before dropping the chicken in, it should sizzle on contact. Fry the chicken, in batches, until golden brown, flipping once during cooking. Thin cutlets will cook through very quickly, it should only take a couple of minutes per side. You can check with an instant read thermometor if you like, the temperature of the chicken should be 165F. Drain the chicken on paper towels.
- Let cool briefly and then slice thinly.
to make the curry
- Heat the oil in a Dutch oven or large pan and saute the onion for a couple of minutes to soften. Then add the carrots and potatoes and saute for a couple more minutes, stirring constantly.
- Stir in the curry powder and cayenne, and let the spices toast for a minute, while stirring.
- Add the stock and coconut milk and stir to combine everything well. Bring up to a simmer and let the curry simmer just until the veggies are just tender. Taste and add salt if needed. Note: the curry can be made ahead if you like.
to assemble the curry bowls
- Divide the hot rice between 4 bowls.
- Ladle the hot curry to one side, make sure to get enough sauce…the rice will absorb it.
- Top with the sliced chicken, and sprinkle with a shower of sliced spring onion.
Notes
- RICE: 3 cups cooked rice is about 1 1/3 cups raw rice, cooked according to package instructions. You can use Japanese, sushi, basmati, or jasmine rice. Brown rice is fine, too.
- POTATOES: "Waxy" potato varieties include those with thin skins, such as Red, Yukon Gold, and American white.
- Sauté fresh garlic and ginger with the vegetables.
- Other veggies like mushrooms, zucchini, cauliflower and green beans work well.
- Instead of chicken top your curry with fried eggs.
Nutrition
Serving: 1 serving · Calories: 803 kcal · Carbohydrates: 97 g · Protein: 40 g · Fat: 29 g · Saturated Fat: 22 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 3 g · Trans Fat: 0.02 g · Cholesterol: 115 mg · Sodium: 408 mg · Potassium: 1582 mg · Fiber: 9 g · Sugar: 7 g · Vitamin A: 7823 IU · Vitamin C: 34 mg · Calcium: 120 mg · Iron: 8 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.