Chicken Katsu Curry

Name: Chicken Katsu Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian, Indian, Japanese
Ingredients: 2 boneless chicken thighs or breasts; 1/2 cup all-purpose flour; 1 egg, beaten; 1 cup panko breadcrumbs; Salt and pepper, to taste; Oil for frying; 1 tablespoon oil; 1/2 onion, finely chopped; 1 clove garlic, minced; 1 tablespoon grated ginger; 1 tablespoon curry powder; 1 tablespoon flour; 1 1/2 cups chicken broth; 1 tablespoon soy sauce; 1 teaspoon honey; 1/2 carrot, diced; 1/2 potato, diced; Cooked Japanese rice; Chopped scallions or pickled radish (optional)

6 steps

Prep:15minCook:30min

Updated at: Tue, 05 Aug 2025 13:30:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1123.5 kcal (56%)

Total Fat77.4 g (111%)

Carbs70.7 g (27%)

Sugars7.3 g (8%)

Protein35.1 g (70%)

Sodium1703.4 mg (85%)

Fiber6 g (22%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Season chicken with salt and pepper. Dredge each piece in flour, dip into beaten egg, then coat with panko breadcrumbs.

Step 2

Heat oil in a pan and fry the chicken until golden brown and cooked through, about 4–5 minutes per side. Set aside to rest.

Step 3

In a separate saucepan, heat oil over medium heat. Add onion, garlic, and ginger, and sauté until fragrant and translucent.

Step 4

Stir in curry powder and flour to form a roux, cooking for 1 minute.

Step 5

Gradually whisk in chicken broth until smooth. Add soy sauce, honey, carrot, and potato. Simmer for 15–20 minutes or until vegetables are soft and sauce thickens.

Step 6

Slice the fried chicken and serve over rice, ladling the curry sauce on top. Garnish as desired.