Japanese-inspired katsu curry with crispy chicken cutlets

Name: Japanese-inspired katsu curry with crispy chicken cutlets
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Japanese
Ingredients: 2 large boneless skinless chicken breasts, pounded to 1.25 cm thickness; 1 tsp fine salt, divided; 1/2 tsp black pepper; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 1/2 cups panko breadcrumbs; 1 cup neutral vegetable oil, for shallow frying; 1 large onion, thinly sliced; 2 medium carrots, cut into 2 cm chunks; 2 medium potatoes, peeled and diced into 2 cm cubes; 2 garlic cloves, minced; 4 curry roux blocks, medium spice; 3 cups chicken stock or water; 1 tbsp soy sauce; 4 cups cooked short-grain white rice, warm; 2 tbsp chopped parsley or sliced green onions, for garnish

fromcookandvibes.com cookandvibes.com/japanese-inspired-katsu-curry-with-crispy-chicken-cutlets

Golden, ultra-crispy chicken cutlets nestled over fluffy rice and blanketed with a silky, savory-sweet Japanese curry sauce. Comforting, crunchy, and irresistibly cozy.

55 min

cook 35 min

Japanese

Ingredients

Instructions

Preheat Your Equipment: Heat 1 cm depth of vegetable oil in a large skillet to 175°C. Set a medium saucepan over medium heat for the curry base.
Combine Ingredients: In the saucepan, sauté onion, garlic, carrots, and potatoes with a pinch of salt for 6 to 8 minutes until lightly softened and fragrant.
Prepare Your Cooking Vessel: Pour in chicken stock, bring to a gentle simmer, and cook 10 to 12 minutes until vegetables are tender. Stir in curry roux blocks and soy sauce until smooth and thickened.
Assemble the Dish: Season chicken with remaining salt and pepper. Dredge in flour, dip in beaten eggs, then coat thoroughly in panko.
Cook to Perfection: Fry cutlets 3 to 4 minutes per side until deeply golden and cooked through. Drain on a wire rack.
Finishing Touches: Slice cutlets into strips. Fluff the warm rice. Taste curry and adjust thickness with a splash of stock if needed.
Serve and Enjoy: Mound rice into bowls, ladle over curry, top with crispy chicken, and garnish with parsley or green onions.

Nutrition

Serving Size: 1 bowl
Calories: 680 calories
Sugar Content: 7 g
Sodium Content: 1200 mg
Fat Content: 24 g
Saturated Fat Content: 5 g
Unsaturated Fat Content: 16 g
Trans Fat Content: 0 g
Carbohydrate Content: 88 g
Fiber Content: 5 g
Protein Content: 28 g
Cholesterol Content: 135 mg