Chicken Katsu Curry with Steamed Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting dish of crispy breaded chicken cutlets served with a rich and mildly spiced Japanese curry sauce over fluffy rice. This Japanese-inspired chicken recipe, ready in about 50 minutes, pairs boneless chicken thighs, all-purpose flour, egg, beaten for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Japanese cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pound 500 grams boneless chicken thighs to an even thickness about 1/2 inch. Season lightly with salt and pepper.
  2. Step 2: Set up a breading station with 1/2 cup all-purpose flour, 1 beaten large egg, and 1 cup panko breadcrumbs. Dredge each chicken piece first in flour, then egg, then panko, pressing to adhere.
  3. Step 3: Heat 3 cups vegetable oil in a deep skillet to 350°F (175°C). Fry the breaded chicken in batches for 4-5 minutes per side until golden brown and cooked through. Drain on paper towels.
  4. Step 4: In a separate pot over medium heat, sauté 1 diced medium onion, 1 diced medium carrot, and 1 diced medium potato in 1 tbsp vegetable oil for 5 minutes until softened.
  5. Step 5: Add 3 cups water and bring to a boil. Lower heat, add 100 grams Japanese curry roux blocks, and stir until the sauce thickens.
  6. Step 6: Slice the fried chicken into strips and serve over 4 cups steamed Japanese rice, ladling curry sauce generously on top.

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