By The foodoodle kitchen · Published September 20, 2026
Chicken Katsu Curry
Panko-crusted chicken cutlet over rice with a mild Japanese curry sauce; a family dinner.
Serves 4 · Prep 20 min · Cook 30 min · 50 min total · Medium
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Ingredients
- 4 chicken breasts, pounded to even thickness and cut in half
- 1 cup cup, all-purpose flour
- 2 eggs, beaten
- 2 cups cups, panko breadcrumbs
- 1 tbsp tablespoon, vegetable oil
- 4 cups cups, cooked rice
- 1 small onion, finely chopped
- 2 carrots, peeled and cut into small cubes
- 2 potatoes, peeled and cut into small cubes
- 750 ml ml, water
- 1 pack package, Japanese curry mix
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Method
- Heat a large pot over medium heat. 5 min
- Add the chopped onion and sauté until translucent (about 5 min). 5 min
- Add the carrots and potatoes, stir and cook for another 5 min. 5 min
- Pour in the water and bring it to a boil. 5 min
- Add the curry mix, reduce heat to low, and simmer for 15 min, stirring occasionally. 15 min
- While the curry simmers, set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. 0 min
- Dip each chicken breast first in flour, then in egg, and finally coat with panko breadcrumbs. 5 min
- In a frying pan, heat the vegetable oil over medium-high heat. 5 min
- Fry each chicken cutlet until golden brown, about 4 min per side. 8 min
- Once cooked, remove chicken from pan and let rest on paper towels. 2 min
- Serve sliced chicken katsu over rice and ladle curry sauce on top. 0 min
