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Chicken Katsu Curry

Crispy panko chicken katsu served with a rich Japanese curry sauce, carrots and potatoes over steamed rice.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 780
Ingredients Method Notes

Ingredients
  

  • 1 tbsp oil
  • 1 onion sliced
  • 2 carrots cut into chunks
  • 1 potato cut into chunks
  • 600 ml water
  • 100 g Japanese curry roux
  • 4 small chicken breasts pounded thin
  • 50 g plain flour
  • 2 eggs beaten
  • 100 g panko breadcrumbs
  • Oil for shallow frying
  • Steamed rice to serve

Method
 

  1. Fry the onion in the oil for 8 minutes until golden. Add the carrots, potatoes and water and simmer for 15 minutes.
  2. Take off the heat, stir in the curry roux until dissolved, then simmer for 5 minutes until thick.
  3. Season the chicken, then coat in flour, egg and panko, pressing the crumbs on well.
  4. Heat 1 cm of oil to 170°C and fry the chicken for 4 minutes per side until golden and cooked through.
  5. Drain on a rack for 2 minutes, then slice.
  6. Serve the katsu on rice with the curry sauce spooned alongside.

Notes

Resting the fried chicken on a wire rack rather than paper keeps the underside crisp.