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chicken katsu curry in a wide horizontal shot, sliced crispy cutlet over white rice beside a glossy brown curry with carrots, served on a wide plate, warm appetizing light, shallow depth of field, landscape orientation

Chicken Katsu Curry

Panko fried chicken sliced and served over soft rice and covered in a thick, mildly sweet curry.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 chicken breasts
  • 1 cup panko breadcrumbs
  • 1/2 cup flour
  • 2 eggs beaten
  • 1 onion sliced
  • 2 carrots chopped
  • 3 cubes Japanese curry roux
  • 3 cups water

Method
 

  1. Saute the onion and carrots in a pot until softened, then add the water and simmer 10 minutes.
  2. Stir in the curry roux cubes until the sauce thickens, then keep warm.
  3. Bread the chicken in flour, egg, and panko.
  4. Fry the cutlets in oil until golden and cooked through, then slice.
  5. Serve the sliced katsu over rice and ladle the curry alongside.

Notes

Store-bought curry roux cubes make this weeknight-fast and foolproof.