Crispy Chicken Curry Rice — Katsu Curry
Japan's most beloved comfort dish, crispy panko-crumbed chicken cutlets served over steamed rice with a rich, mild Japanese curry sauce.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Butterfly and flatten chicken breasts to 1.5cm. Finely dice onion and carrot; mince garlic; grate ginger. Shred cabbage and toss with rice vinegar and salt; massage lightly and rest 10 minutes. Set up breading station: flour in one dish, beaten eggs in second, panko in third. Season flour with salt and pepper.
Saute
Heat 1 tbsp oil in a saucepan over medium heat. Add onion, cook 6–8 minutes until soft and golden. Add garlic, ginger, carrot; cook 2 minutes until fragrant. Pour in 400ml chicken stock, bring to a simmer; cook 8 minutes until carrot is tender.
Build
Reduce heat to low. Add 50g curry roux blocks, stirring constantly until fully dissolved and sauce is smooth. Stir in 1.5 tsp soy sauce. Simmer 3–4 minutes until thickened. Keep warm on low heat.
Fry
Heat 300ml vegetable oil in a deep pan to 175°C. Coat each chicken breast in flour, then egg, then panko, pressing firmly. Fry both pieces 3–4 minutes per side until deep golden and internal temperature reaches 74°C. Drain on a rack.
Rest
Let fried chicken rest 2 minutes. Slice diagonally into 2cm strips.
Plate
Arrange steamed rice on plates. Top with sliced chicken, ladle curry sauce generously over, and serve pickled cabbage and 40g fukujinzuke alongside.
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