Katsu Curry Rice

Indulge in the comforting and flavor-packed delights of Katsu Curry Rice, a Japanese classic that combines crispy, golden-breaded pork or chicken with a rich, aromatic curry sauce. Perfectly seasoned and coated in crunchy panko breadcrumbs, the succulent meat is fried to perfection, creating a satisfying texture contrast. The homemade curry sauce, simmered with tender carrots, potatoes, and onions, boasts layers of umami warmth thanks to subtly sweet honey, savory soy sauce, and fragrant curry powder. Served atop a fluffy bed of steamed rice, this hearty dish is a fusion of textures and flavors, making it the ultimate comfort food. Whether you're craving a warm family dinner or an indulgent treat, this recipe is easy to prepare and endlessly satisfying. Perfectly balanced and deeply flavorful, Katsu Curry Rice is a guaranteed crowd-pleaser!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 2

Ingredients

• 2 pieces Boneless pork chops or chicken breasts
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup All-purpose flour
• 2 large Eggs
• 1 cup Panko breadcrumbs
• 1 cup Vegetable oil
• 1 large Onion
• 1 large Carrot
• 1 large Potato
• 2 cloves Garlic
• 2 tablespoons Curry powder
• 1 tablespoon Flour
• 2 cups Chicken stock
• 1 tablespoon Soy sauce
• 1 tablespoon Honey
• 2 cups Cooked rice

Directions

Step 1

Season the pork chops or chicken breasts with salt and pepper.

Step 2

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Step 3

Dredge each piece of meat in flour, shake off the excess, dip in beaten eggs, and coat with panko breadcrumbs. Press to adhere evenly.

Step 4

In a large skillet, heat vegetable oil over medium heat. Fry the breaded meat for about 3-4 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

Step 5

Peel and finely chop the onion. Peel and slice the carrot and potato into bite-sized pieces. Mince the garlic cloves.

Step 6

In a separate pot, heat a little vegetable oil over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent.

Step 7

Add the carrot and potato, stirring to coat with oil. Cook for about 5 minutes until they start to soften.

Step 8

Mix in the curry powder and flour, stirring to combine well.

Step 9

Slowly pour in the chicken stock, stirring constantly to avoid lumps.

Step 10

Bring the mixture to a simmer, then reduce the heat. Cook for about 15-20 minutes until the vegetables are tender and the sauce thickens.

Step 11

Stir in the soy sauce and honey, adjusting seasonings to taste.

Step 12

Slice the fried pork or chicken into strips.

Step 13

Serve the katsu over a bed of steamed rice, generously ladle the curry sauce with vegetables over the top. Enjoy your katsu curry rice.

Nutrition Facts

Serving size	2480.4 grams (2480.4g)

Amount per serving	% Daily Value*
Calories	4331

Total Fat 284.20g	364%
Saturated Fat 52.20g	261%
Polyunsaturated Fat 138.30g
Cholesterol 661mg	220%
Sodium 8474mg	368%
Total Carbohydrate 311.40g	113%
Dietary Fiber 14.80g	53%
Total Sugars 40.40g
Protein 146.40g	293%

Vitamin D 82IU	410%
Calcium 300mg	23%
Iron 28mg	155%
Potassium 3338mg	71%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.3%

Protein: 13.3%

Carbs: 28.4%