Chicken Katsu Curry with Steamed Rice

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Crispy panko-breaded chicken cutlets served over fluffy short-grain rice and smothered in a rich, aromatic Japanese curry sauce. This comforting one-bowl meal brings together two beloved Japanese staples: tonkatsu and curry rice.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 32 gFat
• 6 gSaturated Fat
• 65 gCarbs
• 4 gFiber
• 8 gSugar
• 42 gProtein
• 980 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the chicken katsu

• 2 boneless skinless chicken breasts (about 500 g), butterflied and pounded to 1.5 cm thickness
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup all-purpose flour
• 2 large eggs, beaten with 1 tbsp water
• 1.5 cups panko breadcrumbs
• 1.5 cups neutral vegetable oil, for frying

For the curry sauce

• 2 tbsp vegetable oil
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 3 tbsp Japanese curry powder (such as S&B)
• 1 tbsp all-purpose flour
• 1 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tsp honey
• 2 cups low-sodium chicken broth
• 1 medium carrot, diced into 1 cm cubes
• 1 medium Yukon gold potato, diced into 1 cm cubes

For serving

• 3 cups hot cooked Japanese short-grain rice
• 2 tbsp finely sliced green onions
• 2 tbsp beni shoga (pickled red ginger), to garnish

Directions

1. Season the butterflied chicken breasts evenly on both sides with salt and pepper; set aside while you prepare the breading station.
2. Place the flour, beaten eggs, and panko in three separate shallow bowls. Dredge each chicken breast in flour, shaking off excess, then dip into the egg to coat fully, and finally press firmly into the panko until both sides are evenly and thickly coated.
3. Heat the vegetable oil in a deep skillet or heavy pot to 175°C (350°F). Carefully lower in the breaded chicken and fry for 4 to 5 minutes per side, until deep golden brown and the internal temperature reaches 74°C (165°F). Transfer to a wire rack to drain and rest.
4. While the chicken fries, begin the curry sauce: heat 2 tbsp oil in a medium saucepan over medium heat and saute the onion for 5 minutes until softened and lightly golden. Stir in the garlic and ginger and cook for 30 seconds more.
5. Add the curry powder and 1 tbsp flour to the pan and stir constantly for 30 seconds to bloom the spices. Mix in the tomato paste, soy sauce, and honey until a thick paste forms.
6. Pour in the chicken broth, scraping up any browned bits, then add the diced carrot and potato. Bring to a gentle boil, reduce heat, and simmer uncovered for 18 to 20 minutes, stirring occasionally, until the vegetables are fork-tender and the sauce coats the back of a spoon.
7. Let the fried chicken rest for 3 minutes, then slice each breast across the grain into 1.5 cm-wide strips.
8. Divide the hot rice among 4 shallow bowls. Arrange the sliced katsu beside or slightly on top of the rice, and spoon a generous amount of curry sauce over the cutlets and around the rice.
9. Garnish with sliced green onions and pickled red ginger, and serve immediately while hot and crispy.

Cook’s Notes

• For a deeper crunch, double-coat the chicken: dip it in egg, then panko, then egg and panko once more before frying.
• If Japanese curry powder is unavailable, substitute with 2 tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp cinnamon, and a pinch of cayenne.
• Stir in 1 tbsp unsalted butter at the end of the curry sauce for a silkier, richer finish.
• For an even thicker sauce, mash a few of the cooked potato cubes against the side of the pan and stir back in.
• Serve with traditional accompaniments such as fukujinzuke (pickled daikon) or a small dish of extra beni shoga to balance the richness.

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