Chicken Katsu Curry

Name: Chicken Katsu Curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 fillets Chicken Breast Fillets; 200g Panko Breadcrumbs; 1 block (92g) S&B Golden Curry Roux; 2 medium, diced Onion; 2 medium, diced Carrots; 2 medium, diced Potatoes; 2, beaten Eggs; 4 tbsp Plain Flour; 2 cups, cooked Jasmine Rice; for frying Coconut Oil

Panko-crumbed chicken cutlets served over steamed rice with a mellow Japanese curry sauce.

40 minServes 410 items at TheShop.mu

Ingredients

Chicken Breast FilletsTheShop.mu
4 fillets
Panko BreadcrumbsTheShop.mu
200g
S&B Golden Curry RouxTheShop.mu
1 block (92g)
OnionTheShop.mu
2 medium, diced
CarrotsTheShop.mu
2 medium, diced
PotatoesTheShop.mu
2 medium, diced
EggsTheShop.mu
2, beaten
Plain FlourTheShop.mu
4 tbsp
Jasmine RiceTheShop.mu
2 cups, cooked
Coconut OilTheShop.mu
for frying

👨‍🍳How to cook

1
Pound chicken breasts to 1cm even thickness. Season with salt and pepper.
2
Dredge each piece: flour → beaten egg → panko. Press breadcrumbs to adhere.
3
Shallow fry at 170°C, 4 min per side until deep golden. Rest on a rack.
4
Curry sauce: sauté onion 8 min until caramelised. Add carrot and potato, cover with 700ml water. Simmer 15 min.
5
Off heat, dissolve curry roux blocks into the stew. Simmer 5 min until thick.
6
Slice katsu diagonally. Serve over rice with curry sauce spooned alongside.

Chef's Tip

Let curry sit 10 min off the heat — it thickens to the right pourable consistency.

Start Cooking