Chicken Katsu Curry

Thin strips of fried, breaded chicken are covered in a delicious potato, onion, and carrot curry in this Japanese chicken katsu dish that is sure to become a favorite.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 613 Calories

Ingredients

• 1 tablespoon Worcestershire sauce
• 1 teaspoon curry powder
• 1 tablespoon soy sauce
• 2 medium onions, chopped
• 1 tablespoon ketchup
• 4 (5 ounce) skinless, boneless chicken breast halves
• 1 tablespoon oil
• 2 medium carrots, chopped
• 1 cup panko bread crumbs
• kosher salt and ground black pepper to taste
• 1 tablespoon apricot jam
• 3 medium potatoes, chopped
• 1 (3.5 ounce) container curry sauce mix (such as S&B® Golden Curry®)
• 1 large egg, beaten, or as needed
• 0.25 cup all-purpose flour
• 3.5 cups water, or as needed
• 0.5 cup peanut oil for frying, or as needed

Recipe Instructions

Step 1

Heat oil in a pot over medium-high heat. Add onions to the hot oil and fry until soft and starting to caramelize, about 8 minutes. Add potatoes and carrots. Pour in water and bring to a boil. Reduce heat to low, cover, and cook until potatoes are soft, about 45 minutes.

Step 2

While the curry is infusing, flatten the chicken breasts with a kitchen mallet to a thickness of 1/4 inch. Season with salt and pepper. Drench in flour, then egg, and then coat generously with panko bread crumbs.

Step 3

Heat oil in a separate saucepan to 355 degrees F (180 degrees C). Carefully lower breaded cutlets into the hot oil and fry until golden brown, about 3 minutes per side.

Step 4

While the chicken is cooking, stir 1 teaspoon curry powder into the sauce.

Step 5

Slice cooked chicken into strips and spoon curry sauce over top.

Step 6

Remove from the heat and add curry sauce mix; stir well until all pieces are dissolved. If you'd like to add seasonings, add ketchup, Worcestershire, jam, and soy sauce. Simmer for 10 to 15 minutes, or longer if you'd like it thicker.