How To Make Katsu Curry

panko breadcrumbs

🥗Healthier: ground oats

💰Cheaper: regular breadcrumbs

Ground oats provide a similar texture with fewer calories.

Japanese curry roux

🥗Healthier: homemade curry spice blend

💰Cheaper: generic curry powder

Homemade blends can be lower in sodium and tailored to taste.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: pork cutlets

Thighs are often juicier and cheaper than breasts.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: sunflower oil

Canola oil has a neutral flavor and is often cheaper.

Peel and chop 2 carrots.

Peel and chop 4 potatoes.

Dice 1 onion.

Place a large pot over medium heat and add vegetable oil.

Add the diced onion and sauté until they start to turn translucent.

Add the chopped carrots and potatoes, stir thoroughly.

Add water and bring to a boil for 5 minutes.

While that's boiling, cook the rice: for each cup of jasmine rice, add 1.5 cups of water and leave to cook.

Stir in the Japanese curry mix and mix thoroughly.

While the curry is simmering, prepare the chicken: carefully remove the skin from the whole chicken.

Using a meat tenderizer, carefully flatten the chicken thigh fillet.

Prepare for breading: have egg wash, plain flour, and Panko bread crumbs ready.

Place the chicken into the egg wash, then into the plain flour, then back into the egg wash, and finally coat with Panko bread crumbs.

Add vegetable oil to the deep fryer.

Slowly place the coated chicken thigh fillet into the deep fryer and deep fry for 10 minutes until golden brown.

Carefully remove the chicken from the deep fryer.

In a bowl, add your cooked rice, Japanese chicken cutlet, and Japanese curry mixture. Serve and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens