Chicken Katsu Curry with Rice

Crispy panko-breaded chicken cutlet served with a rich and flavorful Japanese curry sauce and steamed rice. A comforting and satisfying meal.

Prep Time

20 minutes

Total Time

50 minutes

Calories

850 kcal

Difficulty

Medium

Equipment

4 items

Cost

£3.44/serving

Season:

☀️ Summer

Meal Type:

Dinner•Snack•Bread

Cuisine:

Indian•Japanese

Main Ingredient:

Chicken•Rice

Mood:

Comfort Food

Ingredients

Servings

4piecesBoneless, skinless chicken breasts(About 6 oz each)

£6.00

0.5cupAll-purpose flour(For dredging)

£0.20

2largeEggs(Lightly beaten)

£0.70

2cupsPanko breadcrumbs(Japanese breadcrumbs)

£1.50

1teaspoonSalt(Divided)

£0.05

0.5teaspoonBlack pepper(Divided)

£0.10

0.5cupVegetable oil(For frying)

£0.30

4cubesJapanese curry roux blocks(Adjust to your desired thickness and flavor)

£3.00

3cupsWater

1mediumMedium onion(Chopped)

£0.30

1mediumCarrots(Peeled and diced)

£0.20

2mediumPotatoes(Peeled and diced)

£0.40

4cupsCooked white rice(For serving)

£1.00

Total Cost

£13.75

£3.44 per serving

Instructions

1.
Prepare the chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/4 inch. Season both sides with salt and pepper.
2.
Set up the breading station: Place the flour in one shallow dish, the beaten eggs in a second shallow dish, and the panko breadcrumbs in a third shallow dish.
3.
Bread the chicken: Dredge each chicken cutlet in the flour, shaking off any excess. Dip the floured cutlet in the beaten eggs, allowing any excess to drip off. Finally, coat the cutlet thoroughly with panko breadcrumbs, pressing gently to adhere.
4.
Fry the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot (but not smoking), carefully place the breaded chicken cutlets in the skillet, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and place on a wire rack lined with paper towels to drain excess oil.
5.
Prepare the curry: In a medium saucepan, heat a tablespoon of vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the diced carrots and potatoes and cook for another 5 minutes, stirring occasionally.
6.
Add water and simmer: Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
7.
Dissolve the curry roux: Remove the saucepan from the heat. Break the Japanese curry roux blocks into smaller pieces and add them to the saucepan. Stir until the roux is completely dissolved and the curry sauce is smooth and thickened. If the curry is too thick, add a little more water until the desired consistency is reached. Simmer for another 5 minutes, stirring occasionally, to allow the flavors to meld.
8.
Serve: Serve the crispy chicken katsu cutlets over steamed white rice, topped with the Japanese curry sauce. Garnish with chopped green onions, if desired.

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My Notes

Nutrition Information

Nutrition per serving (450g)

850 kcal / 3556 kJ

Carbs

85g

33% of RDA

Fat

35g

50% of RDA

Protein

48g

96% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

15 g

17% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

For extra crispy katsu, double bread the chicken by dredging in flour, then egg, then panko, then repeating the egg and panko steps.

Adjust the amount of curry roux blocks to achieve your desired level of spiciness and thickness.

For a spicier curry, add a pinch of cayenne pepper or a dash of chili flakes to the curry sauce.

You can add other vegetables to the curry, such as mushrooms, bell peppers, or peas.

If you don't have a meat mallet, you can use a rolling pin or a heavy pan to pound the chicken.

Cooking Equipment

3 shallow dishes

Large skillet or frying pan

Medium saucepan

Rice cooker (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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