Name: Chicken Katsu Curry (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 Boneless, skinless chicken breast halves; 1/2 cup All-purpose flour; 2 Large eggs-beaten; 1 cup Panko breadcrumbs; 1 teaspoon Salt; 1/2 teaspoon Black pepper; 3 cups Vegetable oil for frying; 1 tablespoon Vegetable oil; 1 Medium onion-chopped; 2 cloves Garlic-minced; 1 tablespoon Curry powder; 1 teaspoon Garam masala; 1/4 teaspoon Cayenne pepper (optional, for heat); 2 tablespoons All-purpose flour; 4 cups Chicken broth; 2 tablespoons Ketchup; 1 tablespoon Worcestershire sauce; 1 teaspoon Sugar; 4 cups Cooked short-grain rice

Recipe tier

A comforting and familiar Japanese curry featuring crispy fried chicken cutlets served with a rich, mildly spiced curry sauce and steamed rice.

Total 1h

Serves 4 servings

Steps 15

Ingredients 21

Chicken Katsu
2 2 Boneless, skinless chicken breast halves
cup 60 g All-purpose flour
2 2 Large eggs-beaten
1 cup 100 g Panko breadcrumbs
1 teaspoon 5 ml Salt
teaspoon 2.5 ml Black pepper
3 cups 720 ml Vegetable oil for frying
Curry Sauce
1 tablespoon 15 ml Vegetable oil
1 1 Medium onion-chopped
2 cloves 2 Garlic-minced
1 tablespoon 10 g Curry powder
1 teaspoon 3 g Garam masala
teaspoon 0.5 g Cayenne pepper (optional, for heat)
2 tablespoons 30 g All-purpose flour
4 cups 960 ml Chicken broth
2 tablespoons 30 g Ketchup
1 tablespoon 15 ml Worcestershire sauce
1 teaspoon 5 g Sugar
Salt to taste
Black pepper to taste
For Serving
4 cups 720 g Cooked short-grain rice

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Equipment

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Instructions

🎙️ Cook with voice coach

Prepare the Chicken Katsu: Pound chicken breasts to an even thickness of about inch. Season with salt and pepper.
Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Dredge each chicken cutlet first in flour, shaking off excess. Then dip in egg, allowing excess to drip off. Finally, coat thoroughly with panko breadcrumbs, pressing gently to adhere.
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat to 350°F (175°C).
Carefully fry the breaded chicken cutlets, in batches if necessary, for about 4-5 minutes per side, until golden brown and cooked through. Transfer to a wire rack to drain.
Make the Curry Sauce: In a large pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium heat.
Add the chopped onion and sauté until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
Stir in curry powder, garam masala, and cayenne pepper (if using). Cook for 30 seconds until fragrant.
Add the 2 tablespoons of all-purpose flour and stir continuously for 1-2 minutes to cook out the raw flour taste, creating a roux.
Gradually whisk in the chicken broth until smooth. Bring to a simmer, stirring constantly.
Stir in ketchup, Worcestershire sauce, and sugar. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
Season the curry sauce with salt and black pepper to taste.
Slice the chicken katsu cutlets into thick strips.
Serve: Ladle the curry sauce generously over a bed of cooked rice. Top with the sliced chicken katsu.
Garnish with additional black pepper if desired.