Katsu Chicken Curry
This is two comfort foods in one bowl - crispy panko chicken over rice with thick Japanese curry. The panko stays crunchy even with sauce on it. The curry is mild and slightly sweet, perfect for kids but satisfying for adults. Worth the effort.
Ingredients
For the Katsu
- 5 chicken cutlets
- 1 1/4 cups all-purpose flour
- 3 large eggs beaten
- 1 1/2 cups panko breadcrumbs
- Avocado oil for frying
For the Curry
- 1 large onion sliced
- 3 carrots sliced
- 4 potatoes cubed
- 3 tablespoons curry powder
- 2 1/2 cups chicken broth
- 2 tablespoons soy sauce
- 3 tablespoons honey
- 1 teaspoon kosher salt
- Cooked rice for serving
Instructions
- Set up breading station with flour, beaten eggs, and panko in separate dishes.
- Dredge chicken cutlets in flour, egg, then panko, pressing firmly to coat.
- Heat 1/2 inch avocado oil to 350F in large skillet.
- Fry cutlets 3-4 minutes per side until golden and 165F internal.
- Drain on paper towels and slice into strips.
- Cook sliced onion in large pot over medium heat until soft, 5 minutes.
- Add carrots, potatoes, and curry powder, stir 2 minutes.
- Add broth, soy sauce, honey, and salt.
- Simmer 20 minutes until vegetables are tender.
- Serve sliced katsu over rice, topped with curry sauce.
Notes
For maximum crispiness, serve curry sauce on the side rather than over the katsu.