Japanese 40 min

Chicken Katsu Curry

Name: Chicken Katsu Curry
Total time: 40 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 4 boneless skinless chicken breasts; 1/2 cup all-purpose flour; 2 eggs, beaten; 2 cups panko breadcrumbs; 1 teaspoon salt; 1/2 teaspoon black pepper; Oil for frying; 2 medium onions, sliced; 2 medium carrots, cut into chunks; 2 medium potatoes, cut into chunks; 2 tablespoons vegetable oil; 2 tablespoons curry powder; 1 tablespoon garam masala; 3 cups chicken broth; 1 tablespoon soy sauce; 1 tablespoon honey; 2 tablespoons cornstarch dissolved in 3 tablespoons water; Steamed short-grain rice for serving

high-proteincomfort-fooddairy-free

Ingredientsfor 2

620

Cal

44g

Protein

62g

Carbs

18g

Fat

14 boneless skinless chicken breasts
21/2 cup all-purpose flour
32 eggs, beaten
42 cups panko breadcrumbs
51 teaspoon salt
61/2 teaspoon black pepper
7Oil for frying
82 medium onions, sliced
92 medium carrots, cut into chunks
102 medium potatoes, cut into chunks
112 tablespoons vegetable oil
122 tablespoons curry powder
131 tablespoon garam masala
143 cups chicken broth
151 tablespoon soy sauce
161 tablespoon honey
172 tablespoons cornstarch dissolved in 3 tablespoons water
18Steamed short-grain rice for serving

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Instructions

1
Make the curry sauce: heat 2 tablespoons oil in a saucepan over medium heat. Sauté onions for 10 minutes until deeply golden and softened. Add curry powder and garam masala, stir 1 minute until fragrant. Add carrots, potatoes, broth, soy sauce, and honey. Simmer 20 minutes until vegetables are tender.
2
Blend about half the vegetables with an immersion blender directly in the pot, which creates the characteristic thick, smooth Japanese curry sauce while leaving some vegetable chunks. Add cornstarch slurry and stir until sauce thickens to coat a spoon.
3
Pound chicken breasts to an even 1/2-inch thickness between plastic wrap. Season with salt and pepper. Dredge each breast in flour, dip in beaten egg, then coat thoroughly in panko, pressing firmly so the crumbs adhere.
4
Heat 1.5 inches of oil to 350°F in a wide skillet. Fry chicken 4–5 minutes per side until deep golden brown and cooked through to 165°F. Drain on a wire rack and let rest 3 minutes before slicing diagonally into 3/4-inch strips.
5
Serve katsu over steamed rice with curry sauce ladled generously alongside. The sauce should pool around the rice and touch the crispy katsu — keep them adjacent, not smothered, to maintain the crust.