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Katsu Curry
Japanese golden fried chicken or pork cutlet served over rice with a rich, mildly spiced curry sauce.
Total time
50 min
Prep
20 min
Cook
30 min
Difficulty
medium
Cuisine
Asian
Ingredients
4chicken breasts, pounded thin
2eggs, beaten
100gplain flour
150gpanko breadcrumbs
500mlvegetable oil for frying
1onion, diced
2carrots, diced
3 clovesgarlic, minced
3 tbspJapanese curry powder
2 tbspplain flour for sauce
700mlchicken stock
2 tbspsoy sauce
1 tbsphoney
400gsteamed rice
Instructions
1
Sauté onion, carrot and garlic until soft.
2
Add curry powder and flour, cook 2 minutes stirring constantly.
3
Gradually whisk in stock until smooth sauce forms.
4
Add soy sauce and honey, simmer 15 minutes until thick.
5
Coat chicken in flour, egg, then panko.
6
Fry at 170C for 4 minutes each side until golden, drain.
7
Serve rice in bowls, ladle curry sauce alongside, top with sliced chicken.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
614
Protein
20.8g
Fat
19.9g
Carbs
87.7g
Fiber
3.6g
Sodium
1333mg
Reviews
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