Chicken Katsu Curry recipe - ingredients, nutrition and when to eat it
This dish pairs crispy chicken katsu with rice and a rich curry sauce. Perfect when you need a satisfying lunch or dinner, it brings together the savory crunch…
This dish pairs crispy chicken katsu with rice and a rich curry sauce. Perfect when you need a satisfying lunch or dinner, it brings together the savory crunch of the cutlet and the mellow aroma of curry.
Japanese · 35 minutes to cook
Nutrition (per 811g serving): 1166.8 kcal · protein 42.6g · carbohydrate 125.7g · fat 51.1g · sodium 1399mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Press the breadcrumbs firmly onto the chicken so the coating stays on while frying.
Tips: Let the katsu rest for about 2 minutes before slicing to help retain its juices.
Tips: If the curry is too thick, add 1–2 tablespoons of water and adjust the consistency over low heat.
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Ingredients (1 serving)
- Boneless chicken thigh — 120 g
- All-purpose flour — 15 g
- Egg — 1 pc
- Breadcrumbs — 25 g
- Cooking oil — 30 g
- Cooked rice — 210 g
- Curry powder — 20 g
- Onion — 60 g
- Potato — 70 g
- Carrot — 30 g
- Water — 180 ml
- Salt — 1 g