PREP TIME: 20 minutes
COOK TIME: 45 minutes
TOTAL TIME: 1 hour 5 minutes


Chicken Katsu Curry Rice is a popular Japanese dish that combines crispy fried chicken with flavorful curry sauce and steamed rice. It is a delicious and satisfying meal that is easy to prepare and perfect for any occasion.


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:

FOR SERVING:

  • 6 cups steamed short grain Japanese rice such as koshihikari

INSTRUCTIONS:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Slice the chicken, and place over the steamed rice. Ladle the curry sauce on the side. Enjoy!

NUTRITIONAL VALUES (per serving):

  • Calories: 710
  • Fat: 20g
  • Saturated Fat: 6g
  • Cholesterol: 160mg
  • Sodium: 1140mg
  • Carbohydrates: 81g
  • Fiber: 6g
  • Sugar: 8g
  • Protein: 48g

What to serve Chicken Katsu Curry Rice with:

Chicken Katsu Curry Rice can be served with a side of pickled vegetables or a simple salad. It is also delicious with a side of miso soup or edamame for an authentic Japanese meal. To add some extra flavor and texture, you can sprinkle some sesame seeds or chopped scallions on top of the dish.


How to store Chicken Katsu Curry Rice:

If you have any leftovers, you can store Chicken Katsu Curry Rice in an airtight container in the refrigerator for up to 3 days. To reheat, you can place the rice and chicken in a microwave-safe dish and heat for a minute or two until hot. You can also reheat the dish on the stove by adding a little bit of oil to a pan and heating the rice and chicken over medium heat until hot.


What is Chicken Katsu Curry Rice:

Chicken Katsu Curry Rice is a popular Japanese dish that consists of crispy fried chicken cutlets served with a rich and flavorful curry sauce and steamed rice. The chicken is coated in a mixture of panko breadcrumbs and flour before being deep-fried until crispy and golden brown. The curry sauce is made with a blend of curry powder, vegetables, and broth, resulting in a creamy and aromatic sauce.

If you're looking for a delicious and comforting meal, then Chicken Katsu Curry Rice is a must-try dish. It is a perfect combination of crispy and tender chicken, rich and flavorful curry sauce, and fluffy steamed rice. It's easy to make and can be enjoyed by everyone, making it a great choice for a weeknight dinner or a special occasion. So why not give it a try and experience the delicious flavors of Japan?