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Chicken Katsu Curry
Asian

Chicken Katsu Curry

Panko-crusted chicken sliced over rice and flooded with a mellow Japanese curry sauce. The crunch against the sauce is the whole thing.

Total
45 min
Prep
15 min
Cook
30 min
Serves
4
  • comfort
  • kid-friendly

Ingredients

For 4 servings

  • chicken breast20 oz
  • jasmine rice2 cup
  • carrot3 piece
  • yellow onion2 piece
  • baby spinach4 cup
  • panko breadcrumbs16 tbsp
  • all-purpose flour8 tbsp
  • egg2 piece
  • curry powder6 tsp
  • chicken broth40 tbsp
  • soy sauce4 tbsp
  • honey2 tbsp
  • garlic8 clove
  • olive oil5 tbsp
  • salt2 tsp

You'll need

pot · skillet · bowl

Method

  1. Cook the jasmine rice according to package directions.

    15 min · boil

  2. Soften the onion, carrot and garlic in oil until sweet.

    7 min · saute

  3. Stir in the curry powder and flour and cook until it smells toasty.

    2 min · saute

  4. Add broth, soy and honey, then simmer until the sauce thickens.

    10 min · simmer

  5. Halve the chicken breasts horizontally so they cook evenly.

    4 min · prep

  6. Coat each piece in flour, then egg, then press hard into panko.

    5 min · prep

  7. Fry in a shallow layer of oil, 4 minutes per side, until deep gold.

    9 min · fry

  8. Wilt the spinach into the curry sauce off the heat.

    2 min · prep

  9. Slice the katsu thick and lay it over rice, sauce poured alongside.

    3 min · rest

Serving suggestion

Pour the sauce beside the katsu rather than over it, so the crust stays crisp.

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