HOMEMADE KATSU CURRY! INSPIRED BY CHEF RV’s RECENT TRIP TO TOKYO. SUPER YUM!

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.

Melt salted butter in a pot over medium heat.

Add all-purpose flour and stir to create a roux, cooking until golden.

Stir in curry powder, brown sugar, and cayenne pepper.

Gradually add water, stirring until smooth; bring to a simmer.

Add peeled and diced potatoes and beef broth cubes; cook until potatoes are tender.

Season chicken breast fillets with salt and pepper, then dredge in flour, dip in beaten eggs, and coat with breadcrumbs.

Heat oil in a frying pan and fry the chicken until golden brown and cooked through.

Remove chicken from the pan and drain on paper towels.

Serve the curry sauce over rice topped with sliced chicken katsu.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens