Chef Esther's take on a classic chicken katsu with curry is every bit as comforting as what you'd get in Japan. Enjoy a crispy fried chicken cutlet with the rich, Japanese-style vegetable curry and a side of steamed Calrose rice. Don't be surprised if you find yourself craving this dish week after week.
Nutritional facts
Protein
47g
Carbs
81g
Calories
930kcal
Fat
45g
Ingredients
Canola and Olive Oil Blend, All Purpose Flour, Golden Curry Paste, Calrose Rice, Garlic, Egg, Potato, Onion, Kosher Salt, Green Peas, Carrots, Green Onion, Chicken Breast, Panko Breadcrumbs, Canola Oil
Contains eggs, wheat.
Reviews
4.0
Based on 621 reviews
Al · 09/12/25
This meal is always on rotation in our home. The chicken is cooked well, and the curry is delicious. Good amount of food!
Angela · 09/12/25
Nina · 09/11/25
Ian · 09/11/25
Rachel · 09/11/25
Amanda · 09/11/25
Michael · 09/10/25
Elizabeth · 09/10/25
It was better the first time I had it. The curry just didn't match the flavor of Japanese vegetable curry. I want that CoCo Curry.
BENJAMIN · 09/10/25
summer · 09/09/25
Tom · 09/07/25
Excellent. More gravy/sauce and it's perfect
Cody · 09/07/25
Tell us more about it leave the chicken whole, slicing it up made it dry when warmed up
Kitty · 09/06/25
The rice was super dry.
Kate · 09/05/25
Mollie · 09/03/25
Bret · 09/02/25
Laura · 09/01/25
Leyca · 08/31/25
Garth · 08/30/25
Would love the option to substitute brown rice for white :)
Chef Esther Choi, chef/owner of mŏkbar, mŏkbar Brooklyn, and mŏkbar Midtown, as well as chef/partner of Ms. Yoo, grew up cooking traditional Korean food with her Korean-native grandmother. Inspired by the old-aged techniques of her grandmother's cooking, she believes that food is the ultimate expression of a country's culture. Choi seeks to offer guests an understanding and appreciation of Korean food and culture, from its history and social customs, to its language, geography, and arts, Since the 2014 opening of her first venture, mŏkbar in Chelsea Market, Choi has been hailed as a 'New Rising Chef' by Food Republic and was named a 'Zagat 30 under 30' NYC Culinary Rockstar in 2015.
