Tori Katsu Curry Rice

Crispy on the outside, juicy on the inside—the panko-coated chicken pairs beautifully with velvety curry and perfectly cooked Japanese rice. It’s a flavourful, feel-good meal that hits all the right notes.

Tori Katsu Curry Rice

Serves 4

Total Time 1 hour 30 minutes

Ingredients

For the curry sauce:
Vegetable oil	15 ml
White or yellow onion	300 g
Garlic (minced)	1 clove
Tomato paste	14 g
Worcestershire sauce (optional)	1 teaspoon
Curry powder	12 g
Salt	1 teaspoon
Sugar	1 teaspoon
Russet or Yukon Gold potato	225 g
Carrots	225 g
Chicken stock	475 ml
Cornstarch (mixed into a slurry with 1 tablespoon water)	7.5 g
Salted butter	14 g
For the chicken katsu:
Boneless skinless chicken breast	900 g
Salt and pepper	to taste
All-purpose flour	18 g
Egg	1
Panko breadcrumbs	70 g
Vegetable oil (for frying)	as needed
For serving:
Steamed short-grain Japanese rice	6 cups

Cooking Method

Step 01	In a pot, heat oil over medium heat. Sauté onions for 2–3 minutes until soft and slightly browned.
Step 02	Add garlic, tomato paste, and Worcestershire sauce (optional), and cook for 1 minute until fragrant.
Step 03	Mix in curry powder, salt, and sugar. Cook for another minute.
Step 04	Add potatoes, carrots, and chicken stock. Bring to a simmer, cover, and cook for 20–25 minutes until veggies are tender.
Step 05	Slice chicken breasts in half (butterfly style) to make them thinner. Pat dry and season with salt and pepper.
Step 06	Dust lightly with flour.
Step 07	Dip each piece in beaten egg, then coat with panko breadcrumbs.
Step 08	Heat a thin layer of oil in a pan over medium heat.
Step 09	Fry chicken for about 6 minutes per side until golden and crispy. Cook in batches if needed.
Step 10	Mix cornstarch with water and stir into the curry. Cook until thickened, then add butter. Season to taste.
Step 11	Slice the crispy chicken and serve over steamed rice. Pour the curry sauce on top or on the side. Enjoy!