Easy Katsu Curry
Easy homemade katsu curry recipe with crispy chicken and rich curry sauce. Simple 55-minute dinner for 4 with healthy ingredient swaps.
Ingredients
- 4 boneless, skinless chicken breasts or pork cutlets, about 6 ounces each
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 teaspoon sea salt, divided
- 1 teaspoon black pepper
- 3 tablespoons vegetable oil or light olive oil
- 1 large yellow onion, thinly sliced
- 3 medium carrots, cut into 1-inch chunks
- 8 ounces baby potatoes, halved
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 tablespoon tomato paste
- 2 cups low-sodium chicken or vegetable broth
- 1 tablespoon honey or maple syrup
- 1 tablespoon soy sauce or tamari
- 2 green onions, sliced thin for garnish
- 1 cup cooked white or brown rice, for serving
Instructions
- 1
Pat the chicken breasts or pork cutlets dry with paper towels, then place each between two sheets of plastic wrap and gently pound to an even thickness of about half an inch.
- 2
Set up three shallow bowls: fill one with the all-purpose flour mixed with half a teaspoon of sea salt and the black pepper, crack the eggs into the second bowl and whisk until smooth, and pour the panko breadcrumbs into the third bowl.
- 3
Coat each cutlet thoroughly in the flour mixture, shaking off excess, then dip into the egg wash so both sides are covered, and finally press into the panko breadcrumbs until fully coated on all sides.
- 4
Heat the vegetable oil over medium-high heat in a large skillet until it shimmers, about 2 minutes, then carefully place the breaded cutlets into the hot oil without crowding the pan.
- 5
Cook the cutlets for 4 to 5 minutes per side, working in batches if necessary, until they develop a golden-brown crust and feel firm when pressed, then transfer to a plate lined with paper towels.
- 6
In the same skillet, reduce heat to medium and add the sliced onion, cooking while stirring occasionally until translucent, about 4 minutes.
- 7
Stir in the minced garlic and grated ginger, cooking for another minute or until fragrant, then sprinkle the curry powder and tomato paste over the aromatics and stir continuously for 2 minutes to bloom the spices.
- 8
Pour the chicken broth slowly into the curry mixture while stirring to dissolve any browned bits stuck to the pan bottom, then add the carrots and potatoes.
- 9
Bring the curry sauce to a gentle simmer over medium heat, then reduce to medium-low and cook uncovered for 12 to 15 minutes, stirring occasionally, until the vegetables are tender when pierced with a fork.
- 10
Whisk together the honey and soy sauce in a small bowl, then pour into the curry sauce and stir well to incorporate, tasting and adjusting seasonings as needed.
- 11
Return the cooked cutlets to the skillet, nestling them into the curry sauce, and simmer gently for 2 more minutes to heat through without overcooking the meat.
- 12
Divide the cooked rice among serving bowls or plates, then ladle the curry sauce with vegetables over the rice and top with a warm cutlet.
- 13
Garnish each serving with sliced green onions and serve immediately while the cutlets are still warm and crispy.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| all-purpose flour | whole wheat flour or chickpea flour blend | increases fiber content and provides sustained energy while maintaining coating texture |
| panko breadcrumbs | panko mixed with ground almonds or oat flour | adds healthy fats and reduces refined carbohydrates while improving nutritional profile |
| honey or maple syrup | mirin or unsweetened applesauce | mirin provides traditional umami depth with lower glycemic impact; applesauce reduces added sugars |
| vegetable oil | avocado oil or light olive oil | offers higher smoke point and contains more monounsaturated fats for heart health |
| regular soy sauce | tamari or coconut aminos | tamari is gluten-free and lower in sodium; coconut aminos offers lower sodium without fermented salt content |
| boneless chicken or pork | firm tofu, seitan, or cauliflower steaks | plant-based proteins reduce saturated fat and cholesterol while increasing fiber and micronutrients |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 638 |
| Total Fat | 22g |
| Saturated Fat | 4g |
| Cholesterol | 115mg |
| Sodium | 580mg |
| Carbohydrates | 62g |
| Fiber | 9g |
| Sugar | 6g |
| Protein | 44g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
