If you’re looking for a comforting and satisfying meal, this Japanese Katsu Curry is a perfect choice. This dish combines crispy chicken cutlet with rich Japanese curry, making it a fantastic option for dinner. Plus, it’s an easy curry recipe that anyone can master. Whether you’re a fan of Japanese food or simply looking for new dinner ideas, this recipe is sure to impress.
This recipe takes the classic Japanese curry and elevates it with crispy chicken, making it a delightful Japanese chicken katsu bowl. You can whip it up quickly, and it’s perfect for those who want a taste of authentic Japanese flavors without spending hours in the kitchen.
Delicious Japanese Tonkatsu Curry Recipe
This Japanese Katsu Curry features tender chicken cutlet coated in panko breadcrumbs, served over a bed of rice and smothered in a rich, mildly spiced curry sauce. It’s a harmonious blend of flavors and textures that will leave you craving more.
The taste is a delightful combination of savory, slightly sweet, and umami flavors, with the crispy chicken providing a wonderful contrast to the smooth curry sauce. It’s an unforgettable meal that showcases the best of Japanese cuisine.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- Salt and pepper to taste
- Vegetable oil for frying
- 2 cups cooked rice (white or brown)
- 1 onion, diced
- 2 carrots, sliced
- 2 potatoes, diced
- 2-3 cups water or chicken broth
- 1 package Japanese curry roux (available in various spice levels)
- Chopped green onions for garnish (optional)
Instructions
- Prepare the Chicken: Season the chicken breasts with salt and pepper. Dredge in flour, dip into the beaten eggs, and coat with panko breadcrumbs.
- Fry the Chicken: Heat vegetable oil in a pan over medium heat. Fry the breaded chicken until golden brown on both sides and cooked through, about 4-5 minutes per side. Drain on paper towels.
- Make the Curry: In a separate pot, sauté the diced onion until translucent. Add the carrots and potatoes, then pour in water or chicken broth. Bring to a boil and simmer until vegetables are tender.
- Add the Curry Roux: Break the curry roux into pieces and stir into the pot until dissolved. Simmer for an additional 10-15 minutes, stirring occasionally, until the sauce thickens.
- Serve: Slice the fried chicken into strips and place it over a bed of rice. Pour the curry sauce over the chicken and rice. Garnish with chopped green onions if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 550kcal
- Fat: 20g
- Protein: 25g
- Carbohydrates: 70g