Crispy Chicken Katsu Curry with Pickled Vegetables

If you’re a fan of Japanese chicken dishes, then this Chicken Katsu Curry is a must-try! Combining the crunch of crispy chicken cutlets with a rich and aromatic curry sauce, it’s one of those chicken dinners that never disappoints. Perfect for anyone looking to explore the world of Japanese recipes, this dish is sure to be a hit at your dinner table.

Imagine tender chicken, breaded and fried to golden perfection, served in a flavorful curry that’s both comforting and satisfying. And let’s not forget the side of pickled vegetables that adds a delightful tang! Whether you’re craving something hearty or simply want to experience a taste of Japan, this dish hits all the right notes.

Delicious Chicken Katsu Curry with a Tangy Twist

Crispy chicken katsu with curry sauce and pickled vegetables on a plate.

This Chicken Katsu Curry features beautifully crispy chicken cutlets served over a bed of rice, smothered in a luscious curry sauce. The balance of flavors from the savory chicken, rich curry, and refreshing pickled vegetables creates a delightful meal that will satisfy your cravings for Asian chicken recipes.

Ingredients

  • 2 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 cups panko breadcrumbs
  • Vegetable oil for frying
  • 2 cups Japanese curry roux (store-bought or homemade)
  • 2 cups water
  • Cooked rice for serving
  • Pickled vegetables (e.g., pickled radish, cucumber) for garnish
  • Chopped green onions for garnish

Instructions

  1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Place flour, beaten eggs, and panko breadcrumbs in separate shallow dishes.
  2. Bread the Chicken: Dredge each chicken breast in flour, dip into the beaten eggs, then coat with panko breadcrumbs, pressing lightly to adhere.
  3. Fry the Chicken: In a large skillet, heat vegetable oil over medium heat. Fry the breaded chicken for 4-5 minutes on each side until golden brown and cooked through. Remove and place on paper towels to drain excess oil.
  4. Make the Curry: In a separate pot, bring water to a boil and add the curry roux. Stir until dissolved and bring to a simmer for about 10 minutes, stirring occasionally.
  5. Serve: Slice the fried chicken and arrange it on a plate over a bed of rice. Ladle the curry sauce over the chicken and rice. Serve with pickled vegetables and garnish with chopped green onions.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes

Nutrition Information

  • Servings: 2
  • Calories: 650kcal
  • Fat: 30g
  • Protein: 35g
  • Carbohydrates: 70g

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