Chicken Katsu Curry

Bring the flavours of Japan to your dinner table with this Chicken Katsu Curry – crispy golden chicken cutlets served with a rich, fragrant curry sauce and fluffy rice. It’s the ultimate comfort food, made simple enough for a busy weeknight.

The secret? Using Japanese curry cubes, which give the sauce that authentic flavour while keeping the recipe quick and fuss-free. Whether you like your curry mild, medium, or hot, you can easily adjust the spice level to suit your family.

Perfect for cosy winter evenings or when you want to impress guests, this easy Chicken Katsu Curry recipe will quickly become a family favourite.

curry, winter, one pot, one bowl, chicken, chicken curry, potatoes, carrots, mild curry

dinner

Japanese

Yield: 4-5

Author: Ange Zahn

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Chicken Katsu Curry

My Chicken Katsu Curry is the perfect choice for a satisfying meal that the whole family will love. This Japanese-inspired dish features tender chicken breasts coated in golden, crunchy panko breadcrumbs, served with a fragrant and flavourful curry sauce. It's a quick and easy recipe, perfect for busy weeknights or when you're looking to impress your guests with something special.

Prep time: 9 MinCook time: 30 MinTotal time: 39 Min

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Ingredients

Chicken Schnitzels

• 2 chicken breasts
• 2 eggs
• ⅓ cup plain flour
• 1 cup breadcrumbs/panko crumbs
• Salt and pepper
• Oil of choice for frying

Katsu Curry

• 1 onion, diced
• 5-6 chat potatoes (peeled & cubed)
• 1 large carrot (peeled & cubed)
• 1 packet S&B golden curry mix 90g (mild or medium)
• 800mL boiling water
• Cooked rice to serve

Instructions

Chicken Schnitzels

1. Cut the chicken in half horizontally to make even sized cutlets. Prepare your crumbing stations. Season flour and breadcrumbs with salt and pepper.
2. Dip each piece of chicken into the flour, egg and then the breadcrumbs. Set aside.
3. Heat a shallow frying pan with 1cm oil to cook the chicken. Cook each side of the chicken for 3-5 minutes, or until golden and cooked through.
4. Set aside whilst you prepare the curry.

Kasu Curry

1. Heat a pot over medium heat. Spray lightly with oil and cook onions 5 mins or until softened.
2. Add the potatoes and carrots. Cook for approximately 5 minutes. Add a splash of water to help with the cooking process. This water will help the vegetables not stick to the pot.
3. Pour in the boiling water and bring to the boil. Stir occasionally for 5-10 minutes.
4. Add the curry cubes. Stir occasionally and cook with the lid on for 5-10 minutes or until the curry is smooth and thick. Ensure the curry cubes are fully dissolved.
5. Slice the crispy chicken schnitzels.
6. To serve, spoon the rice on one side of the bowl, the curry on the other side and place the chicken on top in the middle of the curry and rice.

Nutrition Facts

Calories

558.06

Fat

9.8 g

Sat. Fat

1.88 g

Carbs

79.95 g

Fiber

8.47 g

Net carbs

71.5 g

Sugar

5.38 g

Protein

36.76 g

Sodium

362.26 mg

Cholesterol

154.16 mg

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.

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