Chicken Katsu Curry

Curry was introduced to Japan by the British more than a century ago, and has become a favorite dish to make at home. This recipe combines a rich curry sauce with a crispy, fried chicken cutlet. Perfect to serve with steamed Japanese rice and radish pickles. Serve with steamed Japanese rice, red and yellow daikon pickles, tonkatsu sauce, soft-boiled eggs, and Japanese 7-spice seasoning.

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

Ingredients

• ¼ cup all-purpose flour
• 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
• 3 ½ cups water, or as needed
• 1 (3.5 ounce) container curry sauce mix (such as S&B® Golden Curry®)
• 1 large egg, beaten, or as needed
• ½ 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

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.

Step 3

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 4

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 5

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

Step 6

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