Chicken Katsu Curry
Crispy chicken curry
Crispy panko chicken cutlet over rice, smothered in a rich Japanese curry sauce with carrots and potatoes.
Ingredients
Main Ingredients
- Chicken breast2 pieces
- Panko breadcrumbs150 g
- Japanese curry roux100 g
- Onion, carrot, potato1 each
Seasonings
- Eggs1 piece
- Flour60 g
- Cooked rice400 g
Steps
- 1
Sauté vegetables, add water, and simmer with curry roux.
- 2
Bread chicken in flour, egg, and panko.
- 3
Deep-fry until deep golden; rest and slice.
- 4
Serve over rice with the curry poured alongside.
Pro tips
Fry the cutlet after the curry is done so both stay at their best — crisp and hot.
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