Chicken Katsu Curry Rice

Name: Chicken Katsu Curry Rice
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Japanese
Ingredients: 1 tablespoon vegetable oil; 10-12 ounces white or yellow onion ((about 2 small to medium onions, halved and cut into 1-inch/2.5cm pieces)); 1 clove garlic ((minced)); 1 tablespoon tomato paste; 1 teaspoon Worcestershire sauce ((optional)); 2 tablespoons curry powder ((such as madras curry powder)); 1 teaspoon salt; 1 teaspoon sugar; 8 ounces russet or yukon gold potato ((cut into 3/4 inch or 2 cm cubes; about 1 medium or 2 small potatoes)); 8 ounces carrots ((cut into 3/4 inch or 2 cm triangular pieces; about 3 medium carrots)); 2 cups chicken stock; 1 tablespoon cornstarch ((mixed onto a slurry with 1 tablespoon water)); 1 tablespoon salted butter; 2 pounds boneless skinless chicken breast; salt and pepper; 2 tablespoons all purpose flour; 1 egg; 1 1/3 cups panko breadcrumbs; vegetable oil ((for frying)); 6 cups steamed short grain Japanese rice

Instructions

Prep:30minCook:1h

This dish is a symphony of textures—crispy panko-breaded chicken cutlet, creamy curry sauce, and slightly sticky, beautifully translucent Japanese rice.

Updated at: Thu, 25 Jun 2026 22:09:30 GMT