Chicken Katsu Curry
A crisp golden panko chicken cutlet with a mild, glossy Japanese curry sauce and rice.
Ingredients
Quantities for 4. Tick things off as you go.
Method
Start the sauce
Heat the sauce oil in a pan over medium heat. Cook the onion and carrots for 10 minutes until soft. Add the garlic and ginger for 1 minute, then the flour and curry powder for 1 minute.
Simmer the sauce
Gradually stir in the stock, then the soy sauce, honey and ketchup. Simmer for 20 minutes, until thick. Blend smooth for a restaurant-style sauce or leave chunky. Keep warm.
Crumb the chicken
Season the cutlets. Coat each in flour, then beaten egg, then panko, pressing it on firmly.
Fry
Heat the frying oil in a wide pan over medium-high heat until a crumb sizzles instantly. Fry the cutlets for 3 to 4 minutes per side until deep golden and the chicken reaches 74°C (165°F) in the thickest part. Drain on a rack.
Serve
Slice the cutlets. Serve on rice with plenty of the curry sauce alongside.
Nutrition per serving
890 kcal · protein 48 g · carbs 96 g · fat 34 g · fibre 6 g. This is an estimate, not a lab measurement.
Allergens
Read the label on every ingredient you buy. We can't account for how a product was made or packed.
How this page was made
Written by the Cookt team for the Cookt app, following our recipe standards. AI tools help us draft, check and illustrate recipes. No star ratings until enough people have rated this recipe in Cookt.
Sources
- Safe internal temperatures in the method: Safe minimum internal temperature chart, USDA Food Safety and Inspection Service
