Description

Chicken Katsu Curry is a delicious fusion of crispy breaded chicken and aromatic curry sauce, offering a delightful culinary escape to Japan. This dish is perfect for weeknight dinners or impressing guests with its vibrant flavors and appealing presentation. With customizable spice levels, it can cater to all taste preferences and is easily served with rice or noodles.

Ingredients

Scale

3 boneless, skinless chicken breasts (about 1.5 lbs)
1 cup panko breadcrumbs
2 tablespoons curry powder
1 cup full-fat coconut milk
1 medium yellow onion, chopped
3 garlic cloves, minced
2 tablespoons low-sodium soy sauce
1/4 cup vegetable oil (for frying)
Salt and pepper to taste

Instructions

Slice each chicken breast horizontally into thinner cutlets for even cooking.
Set up a breading station with one bowl of beaten eggs seasoned with salt and pepper, and another bowl with panko breadcrumbs.
Dip each cutlet in the egg mixture, shaking off excess, then coat generously in panko breadcrumbs.
Heat vegetable oil in a skillet over medium heat and fry the chicken until golden brown, about 3-4 minutes per side. Drain on paper towels.
In another pan, sauté onions until translucent; add garlic and curry powder, mixing well. Pour in coconut milk and soy sauce, simmer until thickened slightly.
Serve sliced chicken katsu over rice or noodles, drizzling warm curry sauce on top.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main
Method: Frying
Cuisine: Japanese

Nutrition

Serving Size: 1 plate (approximately 450g)
Calories: 650
Sugar: 2g
Sodium: 900mg
Fat: 35g
Saturated Fat: 14g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 5g
Protein: 30g
Cholesterol: 90mg

Keywords: - For extra crunch, consider double-breading the chicken by dipping it back into the egg mixture before coating it again in panko. - Swap chicken for tofu or eggplant for a vegetarian option. Adjust spice levels by adding chili flakes.