Description
Chicken katsu curry is a delightful Japanese dish that brings together crispy, golden-brown chicken cutlets and a rich, aromatic curry sauce. This comforting meal is perfect for weeknight dinners or gatherings, offering an explosion of flavors and textures that will satisfy any appetite. Serve it over rice for a complete, mouthwatering experience that’s sure to impress family and friends.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 2 large eggs
- 1/2 cup all-purpose flour
- 2 tablespoons curry powder
- 1 cup coconut milk
- 1/4 cup low-sodium soy sauce
- 1 medium onion, finely chopped
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Pound chicken breasts to half an inch thick; season with salt and pepper.
- Set up a breading station: one bowl with flour seasoned with salt and pepper, another with beaten eggs, and the last with panko breadcrumbs. Dredge each chicken breast in flour, dip in egg, then coat generously with panko.
- In a skillet over medium heat, add vegetable oil to cover the bottom. Fry chicken for about 4-5 minutes per side until golden brown and cooked through. Drain on paper towels.
- For the curry sauce, heat oil in another pot and sauté chopped onions until translucent. Add garlic and ginger followed by curry powder; cook until fragrant.
- Stir in coconut milk and soy sauce; simmer gently for about ten minutes until slightly thickened.
- Slice crispy chicken katsu and serve topped with curry sauce over rice or noodles.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 640
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 140mg
Keywords: Double-dip chicken in flour and egg before coating with panko for extra crunch. Customize by adding vegetables like bell peppers or zucchini to the curry sauce. Store leftovers separately in airtight containers for up to three days.