Japanese Chicken Katsu Curry

Name: Japanese Chicken Katsu Curry
Prep time: 14 min
Cook time: 31 min
Total time: 45 min
Yield: 4
Cuisine: japanese
Ingredients: 4 chicken breasts, pounded to 1/2"; Flour, beaten eggs, panko breadcrumbs; Oil for frying; Curry: 1 onion diced, 1 carrot diced, 1 potato diced, 2 tbsp curry powder, 2 cups chicken stock, 1 tbsp soy sauce, 1 tbsp honey, 1 tbsp flour; Steamed rice

Crispy breaded chicken cutlet over rice with a rich, mild Japanese curry sauce.

★★ Intermediate$45 minServes 4

Japanese Chicken Katsu Curry — Chicken — japanese — recipe plated and ready to serve

Nutrition (per serving)

520

Calories

32g

Protein

58g

Carbs

18g

Fat

Fiber

chicken high-protein intermediate japanese meal-prep one-pot sautéing weeknight

Crispy breaded chicken cutlet over rice with a rich, mild Japanese curry sauce.

Ingredients

4 chicken breasts, pounded to 1/2"
Flour, beaten eggs, panko breadcrumbs
Oil for frying
Curry: 1 onion diced, 1 carrot diced, 1 potato diced, 2 tbsp curry powder, 2 cups chicken stock, 1 tbsp soy sauce, 1 tbsp honey, 1 tbsp flour
Steamed rice

Method

Curry: Sauté onion 5 min. Add carrot, potato, curry powder — 1 min. Add stock, soy sauce, honey. Simmer 20 min. Thicken with flour slurry if needed.
Bread chicken: flour → egg → panko. Fry in 1/2" oil 4 min per side until golden.
Slice katsu into strips. Serve over rice with curry sauce ladled alongside.

What You're Practicing

Japanese curry is milder and sweeter than Indian curry — the honey and long-cooked onions create a gentle sweetness.
Same breading technique as tonkatsu — flour, egg, panko.