Chicken Katsu Curry
Chicken Katsu Curry
Ingredients
For the Chicken Katsu
- 2 chicken breasts, butterflied to make 4 cutlets
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 1 teaspoon garam masala
- 1 teaspoon lemon pepper
- 1 teaspoon paprika
- 1 tablespoon vegetable oil, plus 3 cups for frying
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 teaspoon Tabasco sauce
- 2 cups panko breadcrumbs
For the Curry Sauce
- 2 tablespoons vegetable oil
- 1 yellow onion, chopped
- 6 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 Maggi cube, crumbled
- 1 tablespoon garam masala
- 4 cups chicken stock
- 1 russet potato, peeled and cut into 1-inch pieces
- 2 carrots, peeled and cut into 1/2-inch pieces
- 2 blocks S&B Golden Curry Japanese Curry Mix (Hot Fort)
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
For Serving
- 4 cups cooked white rice
- 1 teaspoon dried herbs, for garnish
- 1/2 teaspoon chili flakes, for garnish
Instructions
- 1
Butterfly the chicken breasts by slicing them horizontally almost all the way through, then opening them up like a book. This will create thinner, larger cutlets.
⏱️ 5 min
- 2
In a medium bowl, combine the onion powder, ground ginger, 1 teaspoon garam masala, lemon pepper, paprika, and 1 tablespoon vegetable oil. Mix well to form a paste.
⏱️ 3 min
- 3
Add the butterflied chicken cutlets to the spice mixture, ensuring each piece is thoroughly coated. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min
- 4
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Season with a pinch of salt and pepper.
⏱️ 10 min
- 5
Add the minced garlic and tomato paste to the pot. Cook for another 2-3 minutes, stirring constantly, until fragrant and the tomato paste has darkened slightly.
⏱️ 3 min
- 6
Crumble in the Maggi cube and add 1 tablespoon of garam masala. Stir for 1 minute until aromatic.
⏱️ 1 min
- 7
Pour in the 4 cups of chicken stock and bring the mixture to a simmer. Add the S&B Golden Curry blocks and stir until they are completely dissolved.
⏱️ 5 min
- 8
Carefully use an immersion blender to blend the curry sauce until smooth. Alternatively, transfer the sauce to a regular blender (in batches if necessary) and blend until smooth, then return to the pot.
⏱️ 5 min
- 9
Add the cut potatoes and carrots to the smooth curry sauce. Bring back to a simmer and cook for 15-20 minutes, or until the vegetables are tender and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
⏱️ 20 min
- 10
Set up your breading station: Place the flour in one shallow dish, the beaten eggs mixed with Tabasco sauce in a second shallow dish, and the panko breadcrumbs in a third shallow dish.
⏱️ 5 min
- 11
Take one marinated chicken cutlet and dredge it in the flour, shaking off any excess. Dip it into the egg mixture, ensuring it's fully coated. Finally, press it firmly into the panko breadcrumbs, making sure the entire surface is covered with a thick, even layer.
⏱️ 5 min
- 12
Repeat the breading process for the remaining chicken cutlets.
⏱️ 5 min
- 13
Heat 3 cups of vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 340°F. If you don't have a thermometer, a small piece of panko should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 340
- 14
Carefully place 1-2 breaded chicken cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F).
⏱️ 8 min•🌡️ 340
- 15
Remove the fried chicken katsu from the oil and place it on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.
⏱️ 2 min
- 16
Once slightly cooled, slice each chicken katsu cutlet into 1/2-inch strips.
⏱️ 2 min
- 17
To serve, place a generous portion of white rice on a plate. Arrange the sliced chicken katsu next to the rice. Ladle a generous amount of the hot curry sauce over the chicken and rice.
⏱️ 2 min
- 18
Garnish with dried herbs and chili flakes, if desired. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Katsu Curry
For the Chicken Katsu
- 2 chicken breasts, butterflied to make 4 cutlets
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 1 teaspoon garam masala
- 1 teaspoon lemon pepper
- 1 teaspoon paprika
- 1 tablespoon vegetable oil, plus 3 cups for frying
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 teaspoon Tabasco sauce
- 2 cups panko breadcrumbs
For the Curry Sauce
- 2 tablespoons vegetable oil
- 1 yellow onion, chopped
- 6 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 Maggi cube, crumbled
- 1 tablespoon garam masala
- 4 cups chicken stock
- 1 russet potato, peeled and cut into 1-inch pieces
- 2 carrots, peeled and cut into 1/2-inch pieces
- 2 blocks S&B Golden Curry Japanese Curry Mix (Hot Fort)
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
For Serving
- 4 cups cooked white rice
- 1 teaspoon dried herbs, for garnish
- 1/2 teaspoon chili flakes, for garnish
Instructions
- 1
Butterfly the chicken breasts by slicing them horizontally almost all the way through, then opening them up like a book. This will create thinner, larger cutlets.
⏱️ 5 min - 2
In a medium bowl, combine the onion powder, ground ginger, 1 teaspoon garam masala, lemon pepper, paprika, and 1 tablespoon vegetable oil. Mix well to form a paste.
⏱️ 3 min - 3
Add the butterflied chicken cutlets to the spice mixture, ensuring each piece is thoroughly coated. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min - 4
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Season with a pinch of salt and pepper.
⏱️ 10 min - 5
Add the minced garlic and tomato paste to the pot. Cook for another 2-3 minutes, stirring constantly, until fragrant and the tomato paste has darkened slightly.
⏱️ 3 min - 6
Crumble in the Maggi cube and add 1 tablespoon of garam masala. Stir for 1 minute until aromatic.
⏱️ 1 min - 7
Pour in the 4 cups of chicken stock and bring the mixture to a simmer. Add the S&B Golden Curry blocks and stir until they are completely dissolved.
⏱️ 5 min - 8
Carefully use an immersion blender to blend the curry sauce until smooth. Alternatively, transfer the sauce to a regular blender (in batches if necessary) and blend until smooth, then return to the pot.
⏱️ 5 min - 9
Add the cut potatoes and carrots to the smooth curry sauce. Bring back to a simmer and cook for 15-20 minutes, or until the vegetables are tender and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
⏱️ 20 min - 10
Set up your breading station: Place the flour in one shallow dish, the beaten eggs mixed with Tabasco sauce in a second shallow dish, and the panko breadcrumbs in a third shallow dish.
⏱️ 5 min - 11
Take one marinated chicken cutlet and dredge it in the flour, shaking off any excess. Dip it into the egg mixture, ensuring it's fully coated. Finally, press it firmly into the panko breadcrumbs, making sure the entire surface is covered with a thick, even layer.
⏱️ 5 min - 12
Repeat the breading process for the remaining chicken cutlets.
⏱️ 5 min - 13
Heat 3 cups of vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 340°F. If you don't have a thermometer, a small piece of panko should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 340 - 14
Carefully place 1-2 breaded chicken cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F).
⏱️ 8 min•🌡️ 340 - 15
Remove the fried chicken katsu from the oil and place it on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.
⏱️ 2 min - 16
Once slightly cooled, slice each chicken katsu cutlet into 1/2-inch strips.
⏱️ 2 min - 17
To serve, place a generous portion of white rice on a plate. Arrange the sliced chicken katsu next to the rice. Ladle a generous amount of the hot curry sauce over the chicken and rice.
⏱️ 2 min - 18
Garnish with dried herbs and chili flakes, if desired. Serve immediately and enjoy!
⏱️ 1 min