Chicken Katsu Curry

By Pantry Pals Team
Japanese
Dairy-Free
Chicken Katsu Curry
Recipe Info
4
Servings
20
Prep (min)
25
Cook (min)
View Original Recipe →
Sign in to upload your dish photos

Crispy panko chicken cutlet with Japanese curry over rice.

Ingredients
  • 4 pieces chicken thighsYou don't have this in your pantry
  • 1.5 cups pankoYou don't have this in your pantry
  • 2 eggs eggsYou don't have this in your pantry
  • 0.75 cup flourYou don't have this in your pantry
  • 0.5 cup oilYou don't have this in your pantry
  • 1 medium onionYou don't have this in your pantry
  • 1 medium carrotYou don't have this in your pantry
  • 1 medium potatoYou don't have this in your pantry
  • 4 blocks curry rouxYou don't have this in your pantry
  • 3 cups chicken stockYou don't have this in your pantry
  • 4 servings riceYou don't have this in your pantry
or add items individually:
Instructions
1. Season chicken, dredge in flour, dip in beaten eggs, and coat in panko. 2. Shallow-fry in 350°F (175°C) oil until golden and cooked through; drain on rack. 3. For curry: sauté onion, carrot, and potato in a little oil until aromatic. 4. Add chicken stock, simmer until vegetables are tender. 5. Stir in curry roux blocks to thicken; simmer 5 minutes. 6. Slice katsu, plate over steamed rice, ladle curry over the top.