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Chicken Katsu Curry Rice
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4.96 from 24 votes

Chicken Katsu Curry Rice

This dish is a symphony of textures—crispy panko-breaded chicken cutlet, creamy curry sauce, and slightly sticky, beautifully translucent Japanese rice.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Chicken, Rice
Cuisine: Japanese
Servings: 4
Calories: 627kcal
Author: Sarah

Ingredients

For the curry sauce:

  • 1 tablespoon vegetable oil
  • 10-12 ounces white or yellow onion (about 2 small to medium onions, halved and cut into 1-inch/2.5cm pieces)
  • 1 clove garlic (minced)
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce (optional)
  • 2 tablespoons curry powder (such as madras curry powder)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 8 ounces russet or yukon gold potato (cut into 3/4 inch or 2 cm cubes; about 1 medium or 2 small potatoes)
  • 8 ounces carrots (cut into 3/4 inch or 2 cm triangular pieces; about 3 medium carrots)
  • 2 cups chicken stock
  • 1 tablespoon cornstarch (mixed onto a slurry with 1 tablespoon water)
  • 1 tablespoon salted butter

For the chicken katsu:

  • 2 pounds boneless skinless chicken breast
  • salt and pepper
  • 2 tablespoons all purpose flour
  • 1 egg
  • 1 1/3 cups panko breadcrumbs
  • vegetable oil (for frying)

For serving:

  • 6 cups steamed short grain Japanese rice such as koshihikari
US Customary - Metric

Instructions

  • Heat a Dutch oven or other medium to large pot over medium heat. Add the 1 tablespoon oil and the onion, and cook until the onions begin to turn translucent and the edges begin to brown, about 2-3 minutes.
  • Add the garlic, tomato paste, and Worcestershire sauce (if using), and cook until fragrant, 1 minute. Then stir in the curry powder, salt, and sugar, and cook for 1 minute.
  • Stir in the potatoes, carrots, and chicken stock. Bring to a simmer, cover, and cook until the potatoes and carrots are tender, about 20-25 minutes.
  • Meanwhile, butterfly the chicken breast so they’re thin and even. If the chicken is uneven, you can pound it to an even thickness. Pat the chicken dry with a paper towel. Season both sides of the chicken pieces with salt and pepper, and dust with a light, even coating of flour. In one shallow bowl, beat the egg. Put the panko breadcrumbs into another shallow bowl.
  • Add a thin, even layer of oil to a cast iron pan or nonstick skillet over medium heat. The oil is ready when you throw a panko breadcrumb into the oil and it sizzles. Dip the chicken into the egg to coat. Transfer to the panko and press it evenly into the chicken to get a good coating.
  • You’ll need to cook the chicken in a couple batches. Carefully lay the chicken in the hot oil and cook for 6 minutes on one side, until golden brown. Flip and cook the other side for another 5-6 minutes. Transfer to a plate and repeat with the remaining chicken, adding oil to the pan as needed.
  • Stir the cornstarch with the water to make a slurry, and add it to the curry sauce. Stir until the sauce is thickened, then stir in the butter. Taste for seasoning and add additional salt to taste if needed.
  • Slice the chicken, and place over the steamed rice. Ladle the curry sauce on the side. Enjoy!

Notes

Nutrition information is per serving (1 of 4 servings) of curry and katsu. 

Nutrition

Calories: 627kcal | Carbohydrates: 47g | Protein: 58g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 1162mg | Potassium: 1623mg | Fiber: 6g | Sugar: 9g | Vitamin A: 9781IU | Vitamin C: 16mg | Calcium: 122mg | Iron: 4mg