Chicken Katsu Curry
Indulge in the delightful fusion of textures with Chicken Katsu Curry, a beloved Japanese comfort food. Crispy, breaded chicken cutlets are served over fluffy rice and generously topped with a rich, creamy curry sauce. This dish is perfect for weeknight dinners or special occasions, promising to satisfy your cravings and impress your guests.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Japanese
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 2 tbsp vegetable oil (for frying)
- 2 tbsp curry powder
- 1 can (13.5 oz) coconut milk
- 1 cup low-sodium vegetable broth
Instructions
- Prepare the Chicken: Pound chicken breasts between plastic wrap until about ½ inch thick.
- Set Up Breading Station: Arrange flour, beaten eggs, and panko breadcrumbs in three shallow dishes; season with salt and pepper.
- Bread the Chicken: Dip each chicken breast into flour, then egg, and finally coat with panko breadcrumbs.
- Cook the Chicken: Heat vegetable oil in a skillet over medium-high heat. Fry chicken until golden brown on both sides (about 4-5 minutes per side). Drain on paper towels.
- Make the Curry Sauce: In another pot, toast curry powder for one minute. Add coconut milk and vegetable broth, stirring continuously until thickened (around 10 minutes).
- Serve: Slice fried chicken and serve over rice with curry sauce poured on top.
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 650
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 120mg