Japanese Chicken Katsu Curry

• 4 boneless, skinless chicken breasts
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil, for frying
• 1 tablespoon curry powder
• 1 tablespoon all-purpose flour
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1/2 cup coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• Carrots and potatoes for serving (optional)

Steps

1. 1 Slice chicken breasts into cutlets and season with salt and pepper.
2. 2 Set up a breading station with flour, beaten eggs, and panko breadcrumbs.
3. 3 Dredge each chicken cutlet in flour, dip in egg, then coat with breadcrumbs.
4. 4 Heat oil in a large skillet over medium heat and fry chicken until golden brown and cooked through, about 3-4 minutes per side.
5. 5 Remove chicken and set aside on a paper towel-lined plate.
6. 6 In a separate pot, sauté onions and garlic until soft.
7. 7 Stir in curry powder and flour, cooking for 1 minute.
8. 8 Gradually add chicken broth, whisking to combine.
9. 9 Simmer curry until thickened, then stir in coconut milk, soy sauce, and sugar.
10. 10 Add cooked chicken katsu to the curry and let it heat through.
11. 11 Serve over rice with optional steamed carrots and potatoes.

Nutrition

Tips

• For a vegetarian option, substitute chicken with tofu and follow the same breading process.
• Adjust curry spice level by choosing mild or hot curry powder.
• Keep katsu warm in a low oven while preparing curry.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan or microwave.

Serving Suggestions

• Serve with steamed jasmine rice and a side of pickled ginger.
• Garnish with fresh cilantro or green onions for a pop of color.

FAQ