Katsu Curry

Name: Katsu Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 chicken breasts, pounded thin; 2 eggs, beaten; 100g plain flour; 150g panko breadcrumbs; 500ml vegetable oil for frying; 1 onion, diced; 2 carrots, diced; 3 cloves garlic, minced; 3 tbsp Japanese curry powder; 2 tbsp plain flour for sauce; 700ml chicken stock; 2 tbsp soy sauce; 1 tbsp honey; 400g steamed rice

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

Sauté onion, carrot and garlic until soft.

Add curry powder and flour, cook 2 minutes stirring constantly.

Gradually whisk in stock until smooth sauce forms.

Add soy sauce and honey, simmer 15 minutes until thick.

Coat chicken in flour, egg, then panko.

Fry at 170C for 4 minutes each side until golden, drain.

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

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