Chicken Katsu Curry Recipe

Katsu curry is a popular Japanese dish featuring a breaded and fried meat such an pork of chicken cutlet served with Japanese rice and curry sauce. Typically presented on a large plate, it's commonly enjoyed with a spoon or fork. The cutlet is often pre-sliced into strips, so there's no need for a knife. While it’s usually enjoyed as a main course, it can be paired with a refreshing glass of water and a bowl of miso soup. This is one of my favorite dishes to make. Especially in the fall or winter months. Totally comfort food!

(Side note: I will put this sauce over potatoes like steak fries or I'll use it as a base to make beef Surry stew over rice.)

Ingredients (5 servings)

Medium Onion, thinly sliced

1 (200 g / 7.1 oz)Water

1 Tbsp 720 ml Vegetable oil

1 pack S&B Golden Curry Sauce 

Cooked Rice

Katsu (Cutlet) Chicken breast (or Pork loin), thickly sliced into strips or bite size pieces. 

All purpose flour 30 g / 1.1 oz

Egg, beaten

2 Panko or bread crumbs 50 g / 1.8 oz

Vegetable Oil as needed for frying 

Salt to taste & Pepper to taste

I like my curry really spicy so I will use pepper flakes in the curry sauce to make it hotter. However, certainly season it to your liking. 

Directions

1. Stir-fry onions with oil in a large saucepan on medium heat for approx. 5 min.
2. Add water and bring to boil. Reduce heat, cover and simmer until ingredients are tender, approx. 15min.
3. Turn the heat off, break S&B Golden Curry Sauce Mix into pieces and add them to the saucepan. Stir until sauce mixes are completely melted. Simmer approx. 5 min., stirring constantly. 
   Katsu (Cutlet
   
   1. Season chicken breast/pork loin with flour, then dip into beaten egg. Coat with panko (breadcrumbs).
   2. In a large saucepan, heat vegetable oil to 170°C (340 F). Drop a few panko into the pan to check oil temperature. (Panko should float on the surface and sizzle.)
   3. Fry cutlets for 6-8 minutes, (depending on the thickness of meat). Don’t put in all ingredients at once; because it will cause the temperature to fall. Turn cutlets over a few times until panko becomes golden. Drain well.
4. Place rice on a plate, top with cutlet, then serve curry sauce over the chicken and the rice. 

Serve hot and enjoy. 🥰🤤😅