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Chicken Katsu Curry
Chicken Katsu Curry
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Delicious Japanese katsu chicken curry with crispy breaded chicken strips and savory potato, onion, and carrot curry.
Ingredients:
  • 1 tablespoon oil
  • 2 medium onions, chopped
  • 3 medium potatoes, chopped
  • 2 medium carrots, chopped
  • 3.5 cups water, or as needed
  • 1 (3.5 ounce) container curry sauce mix (such as S&B® Golden Curry®)
  • 1 tablespoon ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon apricot jam
  • 1 tablespoon soy sauce
  • 1 teaspoon curry powder
  • 4 (5 ounce) skinless, boneless chicken breast halves
  • kosher salt and ground black pepper to taste
  • 0.25 cup all-purpose flour
  • 1 large egg, beaten, or as needed
  • 1 cup panko bread crumbs
  • 0.5 cup peanut oil for frying, or as needed
Instructions:
  • To create the curry sauce, start by heating oil in a large pot over medium-high heat. Sauté onions until they are tender and beginning to caramelize, which should take around 8 minutes. Next, add the potatoes and carrots, then pour in water and bring everything to a boil. Lower the heat to a simmer, cover the pot, and allow the potatoes to become soft, which should take approximately 45 minutes.
  • Stir in curry sauce mix off the heat until dissolved. Mix in ketchup, Worcestershire sauce, jam, and soy sauce. Simmer until sauce thickens, 10 to 15 minutes.
  • Prepare the chicken katsu by tenderizing chicken breasts to a 1/4 inch thickness using a kitchen mallet. Season generously with salt and pepper.
  • Prepare your workstations: place flour on a large plate, beaten egg on a small plate, and bread crumbs on another large plate.
  • Coat chicken in flour, dip in beaten egg, then generously coat with bread crumbs.
  • Preheat oil in a large saucepan to 355 degrees F (180 degrees C). Gently drop breaded cutlets into the hot oil and fry until golden brown, approximately 3 minutes on each side. Use an instant-read thermometer to ensure the cutlets reach an internal temperature of 165 degrees F (75 degrees C).
  • Stir curry powder into sauce until well mixed while chicken cooks.
  • Slice the chicken into strips and elegantly drizzle the curry sauce over the top for a stunning presentation.

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