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Chicken Katsu Curry Plate

Chicken Katsu Curry Plate

600kcal
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Prep 20 minutes
Cook 30 minutes
Total 50 minutes
This Chicken Katsu Curry Plate combines crispy chicken with a rich curry sauce, making it a delightful dinner option.
Servings 4 servings
Course Dinner
Cuisine Japanese

Ingredients

For the Chicken Katsu
  • 2 pieces Boneless, skinless chicken breasts Tender and juicy choice.
  • 1 cup All-purpose flour Can substitute with gluten-free flour.
  • 2 large Eggs Beaten; can use egg replacer.
  • 1 cup Panko breadcrumbs For extra crunch; use traditional breadcrumbs if needed.
  • to taste Salt
  • to taste Pepper
  • for frying cup Vegetable oil Use any neutral oil like canola.
For the Curry Sauce
  • 1 tablespoon Vegetable oil Used for sautéing.
  • 1 medium Onion Finely chopped.
  • 2 cloves Garlic Minced.
  • 1 inch Ginger Grated.
  • 2 medium Carrots Sliced.
  • 2 cups Chicken broth Vegetable broth can be used for vegetarian version.
  • 2 tablespoons Curry powder Adjust based on spice preference.
  • 1 tablespoon Soy sauce Tamari can be a gluten-free alternative.
  • 1 tablespoon Honey Optional; substitute with maple syrup for vegan option.
  • 4 cups Cooked rice Jasmine or basmati works wonderfully.
  • 2 tablespoons Chopped green onions Optional; for fresh garnish.

Equipment

  • Skillet
  • Pot
  • shallow bowls
  • Plastic Wrap

Method

Instructions
  1. Pound the chicken between two sheets of plastic wrap until about 1/2 inch thick.
  2. Season the chicken with salt and pepper on both sides.
  3. Prepare three shallow bowls with flour, beaten eggs, and panko breadcrumbs.
  4. Dredge chicken in flour, then egg, and finally in panko, pressing to adhere.
  5. Heat about 1/2 inch of oil in a skillet over medium heat.
  6. Fry chicken for 4-5 minutes on each side until golden and cooked through.
  7. Remove chicken and drain on paper towels.
  8. In a pot, heat 1 tablespoon of oil over medium heat and sauté onion, garlic, and ginger for 3-4 minutes.
  9. Add carrots and cook for an additional 2-3 minutes.
  10. Pour in chicken broth, curry powder, soy sauce, and honey; simmer for 10-15 minutes.
  11. Slice the fried chicken into strips.
  12. Serve rice topped with sliced chicken and curry sauce.
  13. Garnish with green onions if desired.

Nutrition

Serving1plateCalories600kcalCarbohydrates76gProtein32gFat16gSaturated Fat2gPolyunsaturated Fat1gMonounsaturated Fat8gCholesterol120mgSodium800mgPotassium800mgFiber3gSugar5gVitamin A500IUVitamin C10mgCalcium40mgIron2mg

Notes

Optional: A drizzle of sriracha adds a delightful kick.

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