Overhead image of Chicken Catsu Curry.

Chicken Katsu Curry

This Chicken Katsu Curry is the ultimate comfort food for this season. Made with crispy fried chicken, potatoes, carrots, a sweet and savory rich Japanese curry, and paired with rice this dish is as delicious as it looks!

This recipe stars U.S.-grown medium grain rice and comes to us from our friend Megan of @takestwoeggs in partnership with USA Rice and thefeedfeed.

  • Servings
    4
  • Serving Size
    1 bowl
  • Prep Time
    10 min
  • Cook Time
    45 min
  • Total Time
    55 min

Ingredients

  • 2 boneless skinless chicken breasts
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup all-purpose flour
  • 1 egg lightly beaten
  • 1 cup panko breadcrumbs
  • 2 oz curry roux
  • 1 yellow onion, thinly wedge cut
  • 1 large russet potato, peeled and diced into 1-inch pieces
  • 1 carrot large, peeled and diced into 1-inch pieces
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • ¼ cup red apple, grated 
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • 2 cups chicken broth
  • ½ cup water
  • 2 cups cooked medium-grain rice
 

Directions

  • Slice the chicken breast horizontally along the long side of the chicken. Then slice it in half. Lightly pound the chicken to tenderize until it is about ½ inch thick then season both sides with salt and pepper.
  • Prepare three shallow dishes, with flour, a lightly beaten egg, and panko breadcrumbs.
  • Thoroughly coat both sides of the chicken with flour, then the beaten eggs, and lastly the panko breadcrumbs. Shake off any excess between each step and make sure to press on the panko breadcrumbs to thoroughly coat the chicken.
  • In a medium-sized deep pan, heat up about 1-2 inches of vegetable or any neutral oil over medium-high heat until it reaches 340°F or 170°C. Place one coated chicken katsu into the oil and cook for 3 minutes before flipping and cooking for another 3-4 minutes. Cook the chicken until golden brown. Let the chicken cool slightly on a wire rack before slicing it into strips.
  • In a medium pot over medium-high heat, pour in 1 tablespoon of olive oil in the pot and sauté the onion and garlic until browned translucent, and fragrant.
  • Next, add ½ tablespoon of oil and the carrot and enough. Mix to coat. Cook on medium-high for about 2 minutes.
  • Then add ½ tablespoon of oil and the potato. Mix to coat. Cook on medium-high for about 2 minutes.
  • Pour in the chicken stock, water, honey, soy sauce, and grated apple. Bring the pot to a boil then turn down the heat to simmer until the potatoes and carrots are soft about 15 minutes. Cover the pot with a to prevent the moisture from leaving.
  • Lower the heat and add the curry roux. Gently mix to combine until thoroughly dissolved. Simmer on for 10 minutes until thickened.
  • Serve the chicken katsu sliced over a bed of rice and a large scoop of Japanese curry.