Description
Enjoy a quick and comforting Katsu Chicken Curry in just 20 minutes. This easy Japanese-inspired dish features crispy chicken katsu served with a flavorful, speedy curry sauce. Perfect for a weeknight meal when you want something delicious and satisfying without the fuss.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- 2 tablespoons vegetable oil
- 1 cup Japanese curry sauce (store-bought or quick homemade)
- 1/2 cup water
- Cooked rice, for serving
- Optional garnishes: sliced green onions, toasted sesame seeds
Instructions
- Season chicken pieces with salt and pepper.
- In three shallow dishes, place flour, beaten egg, and panko breadcrumbs.
- Dredge each chicken piece first in flour, then dip in egg, and finally coat with panko breadcrumbs.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add coated chicken pieces and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
- Pour Japanese curry sauce and water into the same skillet. Stir to combine and bring to a simmer.
- Simmer for 2-3 minutes, or until the sauce has thickened slightly.
- Return the cooked chicken katsu to the skillet and toss to coat evenly with the curry sauce.
- Serve immediately over cooked rice, garnished with green onions and sesame seeds if desired.
Notes
- For a quicker curry sauce, use a good quality store-bought Japanese curry roux or paste.
- Ensure chicken is cooked through before serving.
- Adjust the amount of water to achieve your desired sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-frying and Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450-550 (will vary based on exact ingredients and portion size)
- Sugar: Varies based on curry sauce
- Sodium: Varies based on curry sauce
- Fat: Approx. 20-30g
- Saturated Fat: Approx. 5-10g
- Unsaturated Fat: Approx. 15-20g
- Trans Fat: 0g
- Carbohydrates: Approx. 30-40g
- Fiber: Approx. 2-4g
- Protein: Approx. 30-40g
- Cholesterol: Approx. 100-150mg