Japanese Katsu Curry
fromameliarecipes.comameliarecipes.com/the-best-japanese-katsu-curry-recipe
A crispy golden panko-breaded chicken cutlet served over fluffy white rice and smothered in rich, savory Japanese Katsu Curry sauce. Comforting, mildly sweet, and deeply satisfying this is Japan’s ultimate weeknight comfort food, made simple at home.
Ingredients
Instructions
Heat oil in a large pot over medium heat. Add onions, carrots, and potatoes; sauté until lightly golden. Add water or stock to cover vegetables and simmer 15–20 minutes until tender.
Turn off heat for 2 minutes, then stir in broken curry roux blocks until fully dissolved. Return to low heat, add soy sauce, Worcestershire sauce, and grated apple if using. Simmer 5 minutes.
Pound chicken to even thickness, season with salt and pepper, then dredge in flour, dip in beaten egg, and coat with panko breadcrumbs.
Heat oil in a skillet to 350°F (175°C). Fry chicken 3–4 minutes per side until golden brown and crisp. Transfer to a wire rack to drain.
Place rice on a plate, slice katsu, and arrange beside the rice. Ladle curry sauce over or around the chicken and garnish with cabbage and pickles.
Nutrition
- Serving Size
- 450 g
- Calories
- 690 kcal
- Carbohydrate Content
- 72 g
- Protein Content
- 32 g
- Fat Content
- 28 g
- Saturated Fat Content
- 5 g
- Cholesterol Content
- 130 mg
- Sodium Content
- 890 mg
- Fiber Content
- 5 g
- Sugar Content
- 9 g
- Unsaturated Fat Content
- 20 g
