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chicken katsu curry on a plate with rice

Chicken Katsu Curry

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Course: Main Course
Cuisine: Japanese
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients 

For the Chicken Katsu

  • 1 ½ lbs boneless skinless chicken breasts or thighs (approximately 2 large breasts or 4 thighs)
  • 1 cup all-purpose flour
  • 2 Eggs beaten
  • 1 cup Panko Bread Crumbs
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • oil for frying olive or vegetable

For the Curry

  • 1 tablespoon Vegetable Oil
  • 1 large onion chopped
  • 2 garlic cloves minced
  • 1" piece of ginger peeled and finely chopped
  • carrot peeled and cubed
  • russet potato peeled and cubed
  • ½ teaspoon tumeric
  • 1 tablespoon curry powder
  • 1 ½ cup coconut milk
  • 1 cup water
  • 2 tablespoon cornstarch
  • 2 teaspoon honey
  • ½ teaspoon salt to taste

For Serving

  • 2 cups White or Brown rice prepared

Instructions

Prepare the chicken

  • Butterfly the chicken breasts by cutting in half horizontally to make 4 thin cutlets (If using boneless skinless chiken thighs, trim the excess fat)
    1 ½ lbs boneless skinless chicken
  • Season the chicken on both sides with salt, pepper and garlic powder
    ½ teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon black pepper
  • In a shallow bowl, whisk the flour with salt & pepper. Beat the eggs in a 2nd bowl. Place the Panko breadcrumbs in a 3rd bowl.
    1 cup all-purpose flour, 2 Eggs, 1 cup Panko Bread Crumbs
  • Working with one piece of chicken at a time, coat the chicken on both sides with the flour. Shake off excess. Dip the chicken in the egg and then the breadcrumbs. Press well to make sure the breadcrumbs stick to the chicken. Place each piece on a baking sheet.
  • In a large skillet, heat about 1" of oil to 350F. Carefully place each piece of chicken in the oil and fry for about 3 minutes on each side until golden and crispy and cooked to an internal temperature of 165F
    oil for frying
  • Transfer cooked chicken to a plate. Cover to keep warm.

Make the Curry

  • Heat the 1 tablespoon vegetable oil in a pan over medium high heat. Add the chopped onions and saute until they are soft and translucent. Add the garlic and ginger and cook for a few seconds until the garlic is lightly brown.
    1 tablespoon Vegetable Oil, 1 large onion, 2 garlic cloves, 1" piece of ginger
  • Add the carrots, potatoes, tumeric and curry powder. Cook and stir for 30 seconds
    carrot, russet potato, ½ teaspoon tumeric, 1 tablespoon curry powder
  • Pour in the coconut milk and water and bring to almost to a boil. Cover and simmer for 10 minutes or until the vegetables are almost cooked.
    1 ½ cup coconut milk, 1 cup water
  • Make a slurry by mixing the cornstarch with 3-4 tablespoon water. Add to the pot. Continue to simmer amd stir until sauce starts to thicken (about 3-5 minutes).
    2 tablespoon cornstarch
  • Remove from heat and add honey and stir. Add salt to taste
    2 teaspoon honey, ½ teaspoon salt

To Serve the Chicken Katsu Curry

  • Divide the rice between 4 plates and place a piece of chicken on it.
  • Pour ¼ of the curry sauce over each piece of chicken