Chicken Katsu Curry

Name: Chicken Katsu Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 chicken breasts, butterflied; 100g plain flour; 2 eggs, beaten; 150g panko breadcrumbs; oil for frying; 2 carrots, diced; 2 potatoes, diced; 1 onion, diced; 1 packet Japanese curry roux (like S&B Golden Curry); 600ml chicken stock; steamed rice to serve

Crispy panko chicken cutlet on rice with thick, mild Japanese curry sauce. Breaking the curry roux blocks in gradually and stirring until fully dissolved thickens the sauce smoothly instead of leaving stubborn lumps.

Total time

50 min

Prep

20 min

Cook

30 min

Difficulty

easy

Cuisine

Japanese

Ingredients

4chicken breasts, butterflied

100gplain flour

2eggs, beaten

150gpanko breadcrumbs

oilfor frying

2carrots, diced

2potatoes, diced

1onion, diced

1 packetJapanese curry roux (like S&B Golden Curry)

600mlchicken stock

steamed riceto serve

Instructions

Crumb chicken: flour, egg, panko.

Shallow-fry at 170°C for 4 minutes each side. Drain.

Fry onion, carrot and potato 5 minutes.

Add stock and simmer 15 minutes until vegetables are tender.

Break in curry roux, stir until dissolved and sauce thickens.

Slice chicken. Serve over rice with curry sauce.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

335

Protein

17.4g

Fat

4.5g

Carbs

55.9g

Fiber

3.3g

Sodium

831mg

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