Japanese
Japanese
Free recipe
Chicken Katsu Curry
Crispy panko-breaded chicken cutlets sliced over a thick, sweetly spiced Japanese curry sauce. A beloved comfort dish from Tokyo to Osaka.
in the kitchen -- behind-the-scenes shots from our test cook
Method
- Saute the onion and carrot in oil for 8 minutes, then add stock and simmer until vegetables are tender.
- Stir in the curry roux blocks and simmer 10 minutes until the sauce is thick and glossy.
- Bread each chicken breast with flour, egg, and panko, pressing firmly for an even coating.
- Fry in 350 degrees F oil for 4 minutes per side until golden, slice, and serve over rice with curry.
Cooks notes. Recipes are tested in a US home kitchen. Substitute lemon for lime if you must, but the result will read brighter. Salt to taste -- our quantities skew toward kosher.
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