Chicken Katsu Curry
Crisp, golden breaded chicken cutlets meet a deeply savory, slightly sweet Japanese-style curry — comforting and layered without fuss. The curry simmers until glossy and silky while the katsu stays crunchy for a perfect contrast in every bite.
1 ½ lb chicken breast, boneless, pounded to an even thickness (about 1/2 inch)
1 cup all-purpose flour
2 egg, lightly beaten
1 ½ cup panko
1 tsp salt
½ tsp black pepper, freshly ground
1 cup vegetable oil, for shallow frying
2 tbsp unsalted butter
1 onion, medium, thinly sliced
1 carrot, medium, cut into 1/4-inch rounds or half-moons
1 apple, small, peeled and grated (firm apple like Fuji)
2 clove garlic, minced
1 tbsp ginger, freshly grated
2 tbsp curry powder, mild or medium-strength
1 tbsp tomato ketchup
1 tbsp soy sauce, low-sodium works well
1 tsp worcestershire sauce
2 cup chicken broth, preferably low-sodium
1 tbsp cornstarch, mixed with 1 tbsp cold water
1 tsp sugar
1 tbsp cooking oil for sauce
4 cup steamed rice, for serving
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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