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Japanese chicken katsu curry with crispy sliced chicken served over rice.

Japanese Chicken Katsu Curry

Japanese chicken katsu curry pairs a crunchy panko-coated chicken cutlet with a mild, savory curry sauce and warm rice. The components cook separately, so the breading stays crisp while the sauce simmers to a spoon-coating consistency.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 780
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts about 5–6 oz each
  • 1 tsp kosher salt and 1/2 tsp black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup neutral oil for shallow frying
  • 1 tbsp neutral oil for the curry
  • 1 medium onion sliced
  • 1 carrot peeled and sliced
  • 2 cups low-sodium chicken broth
  • 2 Japanese curry roux cubes
  • 1 tsp soy sauce
  • 4 cups cooked rice for serving

Method
 

  1. Pound chicken breasts to an even 1/2-inch thickness. Season both sides with salt and pepper.
  2. Set flour, beaten eggs, and panko in three shallow dishes. Coat each cutlet in flour, egg, then panko; press crumbs gently so they adhere.
  3. For the curry, heat 1 tablespoon oil in a saucepan. Cook onion and carrot for 5 minutes, add broth, and simmer 12–15 minutes until tender.
  4. Lower heat and stir in curry roux cubes and soy sauce until dissolved and thick. Keep warm on low.
  5. Heat frying oil in a deep skillet to about 350°F (175°C). Fry cutlets in batches for 3–4 minutes per side until golden and 165°F (74°C) inside. Drain on a rack.
  6. Slice chicken and serve with rice and curry sauce alongside or over the rice.