Chicken Katsu Curry with Potatoes & Carrots

Kids and adults go crazy for crispy chicken cutlets, rolled in breadcrumbs and fried until golden. Push your rice to one side of the plate, and pool the rest with saucy curry.

What You Get

Japanese curry

Potato

Carrots

Panko breadcrumbs

Boneless, skinless chicken breast

Cooked jasmine rice

Green onions

What You’ll Need

Salt

Eggs

All-purpose flour (optional)

Vegetable oil

Makes 3 servings

Active Time: 30 minutes 

Total Time: 30 minutes 

Step 1

In a small saucepan over medium heat, combine the curry with a splash of water, and bring to a simmer. Cut the potato and carrots into bite-size pieces. You should have about ½ cup chopped carrots (save any remaining for another use). Add the vegetables to the curry and simmer until tender, about 15 minutes. Season to taste with salt.

Step 2

Crack 2 eggs into a wide bowl and beat with a fork. Pour 1 cup of the panko onto a plate. Pour ½ cup flour onto a plate (can be fried without, but this step will help the breading stick). Line up the flour, eggs, and panko on the counter, season all of them with salt, and place a clean plate at the end.

Step 3

Remove the chicken from the packaging and pat dry with paper towels. Slice the chicken across the grain into thin cutlets, about ½-inch thick. Working with one piece of chicken at a time, dredge it in the flour, shaking to remove any excess. Dip it into the egg mixture, letting any excess drip back into the bowl. Roll it in the panko, pressing gently to help the crumbs stick. Transfer the breaded cutlets to the clean plate. Repeat for all of the remaining cutlets.

Step 4

In a wide sauté pan, pour vegetable oil to about ¼-inch deep. Place the pan over medium-high heat and bring the oil to a shimmer. Working in batches if necessary, add the breaded cutlets and fry until golden, 2 to 3 minutes per side. Transfer to a plate lined with paper towels and sprinkle lightly with salt. Slice the cutlets across the grain into strips.

Step 5

Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Slice the green onions.

Step 6

Spoon the rice into bowls, heaping it on one side, and pour the curry into the other side. Top with the crispy chicken cutlets, sprinkle with the green onions, and serve warm.

Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.