Description
Looking for the best chicken katsu curry recipe? This one is quick, easy, and incredibly delicious! Whether you’re after a simple weeknight dinner idea or a crowd-pleasing comfort meal, this dish delivers bold flavor with minimal fuss. Great for family meals, cozy gatherings, or an at-home Japanese dinner night. Try this easy and healthy take on the popular Japanese classic today!
Ingredients
Scale
- 2 boneless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1 onion, chopped
- 2 carrots, diced
- 2 potatoes, cubed
- 2 cloves garlic, minced
- 2 tbsp curry powder
- 1/2 tsp garam masala
- 2 tbsp soy sauce
- 2 cups chicken broth
- 1 tbsp flour (for thickening)
- Oil for frying
- Steamed white rice, for serving
Instructions
- Pound the chicken breasts to even thickness and season with salt and pepper.
- Dredge in flour, dip in beaten eggs, then coat with panko breadcrumbs.
- Fry in oil over medium heat until golden and crispy. Set aside on paper towels.
- Sauté onions in oil, then add garlic, carrots, and potatoes. Cook for 5 minutes.
- Add curry powder and garam masala and stir until well combined.
- Sprinkle in flour and stir, then pour in chicken broth and soy sauce gradually.
- Simmer until vegetables are tender and sauce is thickened.
- Slice the chicken and serve over rice with curry sauce poured on top.
Notes
- Use chicken thighs for extra juicy cutlets.
- For a vegetarian version, use tofu and vegetable broth.
- Prep curry ahead to save time on busy nights.
- Add chili flakes for more heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 6g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 155mg