sliced chicken on curry and rice

JAPANESE CHICKEN KATSU CURRY

ByAissatou C
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Two textures, one plate — a rich, veggie-loaded Japanese curry (made easy with S&B golden curry cubes), served with fluffy rice, next to crispy, panko-crusted chicken katsu. It’s comfort food with a bit of crunch built in, and it comes together faster than you’d think for something this satisfying.

sliced chicken on curry and rice

CHICKEN KATSU CURRY

Two textures, one plate — a rich, veggie-loaded Japanese curry (made easy with S&B golden curry cubes), served with fluffy rice, next to crispy, panko-crusted chicken katsu. It's comfort food with a bit of crunch built in, and it comes together faster than you'd think for something this satisfying.
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Ingredients
  

CURRY
  • 1 tbsp oil
  • 3 tbsp butter
  • ½ onion, thinly sliced
  • 2 carrots, thinly sliced
  • 2 Yukon gold potatoes, diced small
  • 2 cups vegetable stock
  • 4 S&B golden curry cubes
CHICKEN KATSU
  • Chicken breast
  • Flour
  • Eggs
  • Panko breadcrumbs
  • Salt, pepper, garlic powder, onion powder
  • Neutral oil, for frying

Method
 

To make the curry
  1. Heat the oil and butter in a large pot over medium heat. Once the butter melts, add the onion and carrots. Sauté until the carrots begin to soften, about 10 minutes.
  2. Stir in the potatoes and pour in the vegetable stock. Cover and simmer on medium heat for 10–15 minutes, or until the potatoes are fork-tender.
  3. Add the curry cubes and stir until fully dissolved and incorporated.
To make the chicken katsu
  1. Slice each chicken breast in half horizontally to create two thinner pieces.
  2. Place the chicken between two sheets of plastic wrap or parchment paper and pound to an even thickness (about ¼ inch) using a mallet or rolling pin.
  3. Season the flour, eggs, and chicken on both sides with salt, pepper, garlic powder, and onion powder.
  4. Coat each piece of chicken in flour, shaking off the excess, then dip into the egg, and finally press into the panko breadcrumbs for an even coating.
  5. Heat about ¼ inch of neutral oil in a skillet over medium heat until shimmering (about 350°F/180°C).
  6. Fry the chicken for 3–4 minutes per side, or until golden brown and cooked through (165°F internal temperature), adjusting the time based on thickness.
  7. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
  8. Slice the chicken into strips and serve alongside the curry and rice.

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