Japanese Chicken Katsu Curry Rice

Name: Japanese Chicken Katsu Curry Rice
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: 2 lb boneless skinless chicken breast; 6 cup steamed short grain Japanese rice; 12 oz white or yellow onion; 8 oz russet or yukon gold potato; 8 oz carrots; 1 clove garlic; 1 cup vegetable oil; 2 tbsp all-purpose flour; 1 Egg; 1 1/3 cup panko breadcrumbs; 2 cup chicken stock; 1 tbsp tomato paste; 1 tsp Worcestershire sauce; 2 tbsp curry powder; 1 tsp salt; 1/2 tsp black pepper; 1 tsp sugar; 1 tbsp cornstarch; 1 tbsp salted butter

This Japanese chicken katsu curry rice pairs crispy panko-coated chicken with a rich, mildly spiced curry sauce and fluffy short-grain rice. It is a comforting homemade dinner that feels special but uses straightforward pantry ingredients.

Servings4 Portions

Prep Time30 Mins

Cook Time60 Mins

Difficulty

Intermediate

Ingredients

boneless skinless chicken breast
2 lb
steamed short grain Japanese rice
6 cup
white or yellow onion
12 oz
russet or yukon gold potato
8 oz
carrots
8 oz
garlic
1 clove
vegetable oil
1 cup
all-purpose flour
2 tbsp
Egg
1
panko breadcrumbs
0.3 cup
chicken stock
2 cup
tomato paste
1 tbsp
Worcestershire sauce
1 tsp
curry powder
2 tbsp
salt
1 tsp
black pepper
0.5 tsp
sugar
1 tsp
cornstarch
1 tbsp
salted butter
1 tbsp

Step-by-Step Instructions

Heat 1 tablespoon of vegetable oil in a Dutch oven or medium pot over medium heat. Add the onion and cook for 3 to 5 minutes, stirring often, until softened and lightly golden around the edges.

Stir in the garlic, tomato paste, and Worcestershire sauce. Cook for 1 minute, then add the curry powder, salt, and sugar and stir for another 30 seconds to bloom the spices.

Add the potatoes, carrots, and chicken stock. Bring to a gentle simmer, cover, and cook for 20 to 25 minutes, or until the vegetables are tender.

While the curry cooks, slice the chicken breasts horizontally to create thin cutlets. If needed, pound them to an even thickness. Pat dry, season both sides with salt and black pepper, then lightly coat with flour.

Place the beaten egg in one shallow bowl and the panko in another. Dip each piece of chicken in the egg, then press into the panko until evenly coated.