Japanese-inspired · curry plate
Crispy Chicken Katsu Curry with Rice
Panko-crusted chicken, mild Japanese-style curry, and steamed rice make a crisp, saucy dinner plate.
Total time45 min
Hands-on30 min
Cleanupmedium
Serves4
Cook
Make dinner
- 01
Cook onion and carrots in 1 tablespoon oil until tender, 7 minutes. Add 2 1/2 cups water and simmer for 8 minutes, then dissolve in the curry roux.
- 02
Season the chicken. Coat each cutlet in flour, egg, then panko.
- 03
Heat the remaining oil in a skillet and cook the chicken until deep golden and 165°F, 3 to 4 minutes per side. Drain briefly.
- 04
Slice the katsu and serve beside rice with curry sauce spooned around it.
Make it work
Useful swaps
- Use gluten-free flour, crumbs, and curry roux if needed.
- Thin pork cutlets work; cook them to 145°F.
Why this is a good weeknight call
The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
