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–+ servings
Hawaii Chicken Katsu Curry

Hawaii Chicken Katsu Curry

Hawaii Chicken Katsu Curry is a comforting dish featuring crispy chicken cutlets with a sweet and savory curry sauce, perfect for hearty meals.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 2 tablespoons Neutral Oil Vegetable or canola oil for frying
  • 2 large Onions Diced
  • 4 cloves Garlic Minced
  • 1 tablespoon Ginger Minced
  • 2 large Fuji Apples Grated
  • 2 Carrots Chopped
  • 6 cups Chicken Stock Vegetable stock works for vegetarian option
  • 1 teaspoon Soy Sauce Tamari for gluten-free
  • 1 block Japanese Curry Mix 200-230g, brands like S&B or House
For the Chicken Katsu
  • 1 cup All-Purpose Flour Whole wheat flour is a healthier alternative
  • 2 large Eggs Beaten
  • 2 cups Panko Breadcrumbs Provides a light, crispy texture
  • 6 pieces Boneless Skinless Chicken Thighs Pounded to ½-inch thickness
For Serving
  • Cooked Rice Jasmine or short-grain rice is perfect
  • Katsu Sauce Homemade or store-bought

Equipment

  • Large Pot
  • Large Skillet
  • Shallow Dishes
  • Wire rack

Method
 

Step‑by‑Step Instructions
  1. Heat 2 tablespoons of neutral oil in a large pot over medium heat.
  2. Add 2 diced onions, 4 minced garlic cloves, and 1 tablespoon minced ginger. Sauté for about 5 minutes until onions are translucent.
  3. Increase heat to medium-high, add 2 grated Fuji apples and 2 chopped carrots. Sauté for 5 minutes.
  4. Pour in 6 cups of chicken stock and 1 teaspoon of soy sauce, then bring to a boil. Add 1 block of Japanese curry mix and simmer for 5 to 10 minutes.
  5. Set up a breading station with 1 cup flour, 2 beaten eggs, and 2 cups panko breadcrumbs. Coat each chicken thigh in flour, egg, and breadcrumbs.
  6. Heat 1 inch of neutral oil in a skillet over medium-high heat. Fry breaded chicken thighs for 4-5 minutes per side until golden brown.
  7. Serve cooked rice on each plate, top with chicken katsu, ladle curry over, and drizzle with katsu sauce.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 75gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 10gVitamin A: 200IUVitamin C: 10mgCalcium: 20mgIron: 2mg

Notes

To enhance flavor, allow the curry to simmer longer and stir well before serving. Variations can include using different proteins.

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