![Chicken katsu curry with carrots and potatoes over rice](https://cdn.statically.io/img/www.allrecipes.com/thmb/VCXM6r-b53g3--44_JSCerlJsrA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/282973chicken-katsu-currySkyLord4x3-a8f223946ea143929510c5947461b16d.jpg)
Ingredients
Curry Sauce:
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1 tablespoon oil
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2 medium onions, chopped
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3 medium potatoes, chopped
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2 medium carrots, chopped
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3 ½ cups water, or as needed
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1 (3.5 ounce) container curry sauce mix (such as S&B Golden Curry)
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1 tablespoon ketchup
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1 tablespoon Worcestershire sauce
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1 tablespoon apricot jam
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1 tablespoon soy sauce
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1 teaspoon curry powder
Chicken Katsu:
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4 (5 ounce) skinless, boneless chicken breast halves
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kosher salt and ground black pepper to taste
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¼ cup all-purpose flour
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1 large egg, beaten, or as needed
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1 cup panko bread crumbs
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½ cup peanut oil for frying, or as needed
Directions
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Make curry sauce: Heat oil in a large pot over medium-high heat. Cook onions in hot oil until soft and starting to caramelize, about 8 minutes. Add potatoes and carrots. Pour in water and bring to a boil. Reduce heat to low, cover, and cook until potatoes are soft, about 45 minutes.
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Remove from heat and stir in curry sauce mix until dissolved. Add ketchup, Worcestershire sauce, jam, and soy sauce. Simmer until sauce is thickened, 10 to 15 minutes.
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Meanwhile, make chicken katsu: Flatten chicken breasts with a kitchen mallet to a thickness of 1/4 inch. Season with salt and pepper.
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Place flour onto a large plate, add beaten egg to a small plate, and place bread crumbs onto a second large plate.
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Press chicken into flour to coat, dip in beaten egg, and press in bread crumbs to coat generously.
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Heat oil in a large saucepan to 355 degrees F (180 degrees C). Carefully lower breaded cutlets into hot oil and fry until golden brown, about 3 minutes per side. An instant-read thermometer inserted into a cutlet should read 165 degrees F (75 degrees C).
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While chicken is cooking, stir curry powder into sauce until incorporated.
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Slice chicken into strips and spoon curry sauce over the top to serve.
Recipe Tips
Check the curry sauce mix package and use the amount of water it calls for.
You can use thin-cut chicken breasts.
You can use vegetable oil for frying instead of peanut oil.
Nutrition Facts (per serving)
613 | Calories |
18g | Fat |
79g | Carbs |
42g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 613 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 3g | 17% |
Cholesterol 127mg | 42% |
Sodium 1590mg | 69% |
Total Carbohydrate 79g | 29% |
Dietary Fiber 6g | 20% |
Total Sugars 9g | |
Protein 42g | 83% |
Vitamin C 40mg | 44% |
Calcium 124mg | 10% |
Iron 4mg | 24% |
Potassium 1277mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.