This katsu chicken curry features thin strips of fried breaded chicken covered in delicious potato, onion, and carrot curry for a tasty Japanese dish.
Preparation Time
15 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 30 mins
Calories
613 Calories
Recipe Instructions
Step 1
Make curry sauce: Heat oil in a large pot over medium-high heat. Cook onions in hot oil 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
Remove from heat and stir in curry sauce mix until dissolved. Add ketchup, Worcestershire sauce, jam, and soy sauce. Simmer until sauce is thickened, 10 to 15 minutes.
Step 3
Meanwhile, make chicken katsu: Flatten chicken breasts with a kitchen mallet to a thickness of 1/4 inch. Season with salt and pepper.
Step 4
Place flour onto a large plate, add beaten egg to a small plate, and place bread crumbs onto a second large plate.
Step 5
Press chicken into flour to coat, dip in beaten egg, and press in bread crumbs to coat generously.
Step 6
Heat oil in a large saucepan to 355 degrees F (180 degrees C). Carefully lower breaded cutlets into hot oil and fry until golden brown, about 3 minutes per side. An instant-read thermometer inserted into a cutlet should read 165 degrees F (75 degrees C).
Step 7
While chicken is cooking, stir curry powder into sauce until incorporated.
Step 8
Slice chicken into strips and spoon curry sauce over the top to serve.
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®)
