Easy Chicken Katsu Curry Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy breaded chicken cutlets in a mild curry sauce with carrots, potatoes, and onions, served over rice. A simplified take on classic Japanese katsu curry using curry blocks.
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Nutrition & ingredients
Ingredients
serves 4- 4 small chicken breasts ((about 150g/5.3oz each or 600g/1.3lbs altogether))
- 2 eggs (lightly whisked)
- 4 tbsp flour
- 1/4 tsp salt
- 1/4 tsp black pepper
- 75 g (1 1/2 cups) panko breadcrumbs
- Spray oil (I use about 2tbsp/30ml)
- 1 tsp oil
- 1 large onion (peeled and chopped into chunky pieces)
- 2 medium carrots (peeled and chopped into chunky pieces)
- 720 ml (3 cups) water
- 2 medium potatoes (ideally waxy potatoes) (peeled and chopped into chunky pieces)
- 100 g (3.5oz) Katsu curry sauce cubes (I use Yutaka or S&B brand (see notes for more info))
- boiled rice
- 200 g white cabbage (very finely shredded)
- 3 spring onions/scallions (chopped)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 455mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1692mg
- Calcium
- 116mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 455MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.