Chicken Katsu Curry
Juicy, crispy fried chicken thighs sliced and served with homemade Japanese curry, this Chicken Katsu Curry is on the table in under an hour and incredibly delicious!
Servings: 8 servings
Calories: 473kcal
Ingredients
- 2 pounds chicken thighs boneless & skinless (8 thighs)
- 1 ½ cups panko breadcrumbs
- 4 tablespoon flour
- 2 eggs beaten
- ¼ cup cooking oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Katsu Curry Sauce:
- 6.5 ounces Japanese curry roux** (see note 4)
- 1 small onion chopped
- 1 white potato peeled and diced
- 2 carrots chopped
- 3 cups water
- 1 cup chicken stock
- 2 teaspoons salt
- 2 teaspoons cooking oil
- 2 tablespoons mirin
Instructions
- Beat the chicken with a mallet until it's about ½" thick.
- Heat the cooking oil in a cast iron skillet or dutch oven over medium-high heat.
- Dredge the chicken thighs in the egg wash, then in the breadcrumb mixture.
- Add to the pan and fry until golden brown and cooked through, about 4-5 minutes per side. If bread crumbs start to burn, turn the heat down to medium. Add additional oil between batches of chicken.
- Remove from heat, let cool slightly and slice into strips.
- Serve the chicken with steamed white rice and Japanese curry sauce (below).
Katsu Curry Sauce:
- Heat the oil in a large saucepan or dutch oven over medium heat. Add the onion and sauté until soft, about 3 minutes.
- Add the potato, carrot, stock and water and bring to a boil.
- Reduce heat and simmer for about 10 minutes, or until vegetables can be pierced with a fork.
- Add the curry roux, mirin and salt and bring to a boil.
- Simmer for 5-10 minutes, until sauce has thickened. Add additional salt to taste if desired.
Video
Notes
- If the oil starts to smoke, add additional oil to the pot and reduce the heat slightly.
- If the curry is too thin, continue simmering, stirring periodically until desired consistency is reached. You can also slowly whisk in a cornstarch slurry (1 tablespoon water mixed with 1 tablespoon cornstarch).
- Chicken breast can be substituted for chicken thighs.
- If you're using homemade curry roux, I suggest adding 1 tablespoon of coconut sugar to the curry sauce for a little extra sweetness.
- You can also make this Instant Pot Japanese curry and put the chicken cutlets on top to make a similar dish.
- You can use beef, pork, shrimp, or salmon as a substitute for the chicken in this recipe.
Nutrition
Serving: 1g | Calories: 473kcal | Carbohydrates: 24g | Protein: 24g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 153mg | Sodium: 977mg | Potassium: 466mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6323IU | Vitamin C: 6mg | Calcium: 87mg | Iron: 3mg