Real Recipes From Real Home Cooks ®

chicken katsu curry

Recipe by
barbara lentz
beulah, MI

Great serve with rice and garnished with cilantro

yield 4 serving(s)
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For chicken katsu curry

  • 4
    boneless skinless chicken thighs pounded to uniform thickness
  • 4
    cubes s&b golden curry sauce
  • 3 c
  • 1/2 c
  • 3 lg
    eggs whisked
  • 1 1/2 c
    panko bread crumbs
  • oil for frying

How To Make chicken katsu curry

  • 1
    Once pounded season the chicken with salt and pepper. Set aside
  • 2
    In a saucpan place the curry cubes and heat on high. Slowly whisk in the water until a thick sauce forms. Reduce heat and cook 2 minutes. Remove from heat.
  • 3
    Put the flour, egg and panko in 3 separate shallow dishes.
  • 4
    Dredge the chicken in the flour first then dip in egg then dredge in Panko. I a large skillet add about 1/2 inch of oil. Add the chicken pieces and cook 3 to 4 minutes on each side. Depending on the thickness of the chicken.
  • 5
    Transfer the chicken to a plate and drizzle the curry sauce on top.

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