Chicken Katsu Curry Recipe
If you’ve ever craved that perfect combination of crispy, tender chicken paired with a rich and flavorful sauce, then you are absolutely going to love this Chicken Katsu Curry Recipe. It brings together the golden crunch of panko-breaded chicken cutlets with a luscious, mildly spiced Japanese curry sauce that’s sweet, savory, and comforting all at once. This dish is a celebration of textures and flavors that come together as a soul-satisfying meal, perfect for sharing with friends or indulging in a cozy night at home.
Ingredients You’ll Need
Gathering these simple yet crucial ingredients will set you up for chicken katsu curry perfection. Each element contributes to the dish’s irresistible texture and deep flavor, from the crunchy chicken coating to the hearty curry sauce and fluffy rice.
- Boneless skinless chicken breasts: Tender chicken that’s easy to slice and quick to cook for that perfect katsu texture.
- Salt and black pepper: Simple seasonings that enhance the natural chicken flavor.
- All-purpose flour: Helps the egg and panko crumbs adhere for a crispy crust.
- Egg: Acts as a sticky binding agent to keep the panko coating intact.
- Panko breadcrumbs: The secret to that irresistibly crunchy exterior that everyone loves.
- Curry roux: The heart of the curry sauce, providing a smooth, spiced base.
- Yellow onion: Adds natural sweetness and depth to the curry sauce.
- Russet potato: Provides comforting body and texture to the curry gravy.
- Carrot: Brings a subtle earthiness and vibrant color.
- Olive oil: For sautéing, lending a gentle richness to the base flavors.
- Garlic: Brings aromatic warmth to the curry foundation.
- Grated red apple: Adds a natural sweetness and subtle fruitiness that balances the spices.
- Honey: Enhances the curry’s mild sweetness and rounds out the flavors.
- Soy sauce: Introduces umami depth and a touch of saltiness.
- Chicken broth: The flavorful liquid that builds a rich sauce.
- Water: Helps adjust the sauce consistency.
- U.S.-grown medium-grain rice: The perfect fluffy base to soak up every bit of curry goodness.
How to Make Chicken Katsu Curry Recipe
Step 1: Prepare and Tenderize the Chicken
Start by slicing each chicken breast horizontally to create thinner pieces, roughly half an inch thick. This helps them cook evenly and stay tender. After slicing, gently pound the chicken to tenderize it and season both sides well with salt and black pepper for foundational flavor.
Step 2: Set Up the Breading Station
Arrange three shallow dishes: one with all-purpose flour, one with a lightly beaten egg, and one with panko breadcrumbs. This classic breading trio ensures your chicken will have a perfectly crispy coating that sticks well.
Step 3: Coat the Chicken Thoroughly
First, dredge the chicken pieces in flour, shaking off any excess; then dip them into the beaten egg, fully coating each piece. Finally, press the chicken into the panko breadcrumbs, making sure the coating adheres well. This triple coating is key to that beautiful crunch.
Step 4: Fry the Chicken Katsu
Heat a deep pan with neutral oil to around 340°F (170°C). Carefully place the coated chicken in the hot oil, frying each side for 3 to 4 minutes until a lovely golden crust forms. Once cooked, transfer to a wire rack to cool slightly before slicing into strips — this helps retain that crispiness.
Step 5: Sauté Aromatics for the Curry Sauce
In a medium pot, warm olive oil over medium-high heat and sauté the thinly wedge-cut onion and minced garlic until translucent, fragrant, and lightly browned. This step creates a delicious flavor base for your curry.
Step 6: Cook the Vegetables
Add the diced carrot and potatoes to the pot with a splash more oil, stirring to coat well. Sauté on medium-high heat for a couple of minutes to get them started on softening and to deepen their flavor.
Step 7: Add Liquids and Flavorings
Pour in the chicken broth, water, grated red apple, honey, and soy sauce. Bring this mixture to a boil, then reduce the heat to let it gently simmer. Cover the pot to keep moisture in and cook until the vegetables are soft, approximately 15 minutes.
Step 8: Thicken the Curry Sauce
Lower the heat and stir in the curry roux until it fully dissolves, thickening the sauce into that familiar rich, glossy Japanese curry consistency. Let it simmer for about 10 minutes to allow all flavors to meld beautifully.
Step 9: Plate the Dish
Slice your fried chicken katsu into strips and serve it over a bed of fluffy medium-grain rice. Ladle a generous scoop of the flavorful curry sauce with soft vegetables over the top. This is the moment all your hard work shines on the plate!
How to Serve Chicken Katsu Curry Recipe
Garnishes
A sprinkle of finely chopped green onions or fresh parsley adds a burst of color and freshness that contrasts delightfully with the deep curry flavors. You could also add a few pickled radish slices on the side for tangy crunch.
Side Dishes
Chicken katsu curry is a filling dish on its own but pairs exceptionally well with a crisp green salad or steamed vegetables like broccoli or snap peas to add balance and a bit of crunch alongside the soft curry.
Creative Ways to Present
For an extra special touch, serve the chicken katsu strips on a bed of sushi rice instead of plain steamed rice, or arrange the curry in a shallow bowl and fan the chicken around it beautifully. Even stacking the chicken with sauce drizzled on top creates an impressive presentation.
Make Ahead and Storage
Storing Leftovers
Leftover chicken katsu and curry sauce can be stored separately in airtight containers in the refrigerator for up to 3 days. This keeps the chicken crispy longer and the curry fresh and flavorful.
Freezing
You can freeze the curry sauce in a freezer-safe container for up to 2 months. However, for the best texture, it’s recommended to freeze the chicken katsu only if it’s tightly wrapped and consumed within a month to avoid sogginess.
Reheating
Reheat the curry sauce gently on the stovetop over low heat, stirring occasionally. Warm the chicken katsu in an oven or toaster oven at 350°F (175°C) for 10 to 15 minutes to refresh its crunchiness. Avoid microwaving the chicken if you want to retain the crisp coating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs have a bit more fat, which can add juiciness, though they might not be as perfectly uniform in thickness. Just make sure to pound them evenly for consistent cooking.
What can I substitute for curry roux?
If you don’t have store-bought curry roux, you can make a simple roux using butter, flour, and curry powder or paste at home. Keep in mind, the pre-made curry roux offers a complex flavor that’s hard to replicate exactly.
Is panko breadcrumbs necessary?
Panko breadcrumbs are ideal for that ultra-crispy texture, but if unavailable, regular breadcrumbs work in a pinch, though the crunch might be a bit less pronounced.
How spicy is this curry?
This Chicken Katsu Curry Recipe typically leans toward mild and sweet flavors. If you prefer more heat, feel free to add a touch of chili powder or hot sauce to the curry sauce while cooking.
Can I make this dish gluten-free?
Yes, by substituting all-purpose flour and panko breadcrumbs with gluten-free alternatives and ensuring your curry roux or seasonings are gluten-free, you can enjoy this dish without gluten.
Final Thoughts
There’s something incredibly comforting and satisfying about a warm plate of Chicken Katsu Curry Recipe. It’s the kind of meal that makes you feel cared for and ready to take on whatever the day brings. If you’ve never made it at home, I wholeheartedly encourage you to try this recipe—you’ll be rewarded with crispy, juicy chicken and a rich, savory sauce that might just become your new favorite indulgence.
PrintChicken Katsu Curry Recipe
Chicken Katsu Curry is a beloved Japanese comfort food featuring crispy breaded chicken cutlets served atop fluffy rice and smothered in a rich, savory Japanese curry sauce made with tender potatoes, carrots, and a hint of sweetness from grated apple and honey. This recipe combines the satisfying crunch of perfectly fried chicken katsu with the fragrant, thick curry for a deliciously hearty meal perfect for weeknight dinners or special occasions.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
Ingredients
Chicken Katsu
- 2 boneless skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 1 egg, lightly beaten
- 1 cup panko breadcrumbs
- Vegetable or neutral oil, for frying (about 1-2 inches deep)
Japanese Curry Sauce
- 2 ounces Curry Roux
- 1 yellow onion, thinly wedge cut
- 1 large russet potato, peeled and diced into 1-inch pieces
- 1 large carrot, peeled and diced into 1-inch pieces
- 1 tablespoon olive oil (divided)
- 2 cloves garlic, minced
- 1/4 cup grated red apple
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 2 cups chicken broth
- 1/2 cup water
To Serve
- 2 cups U.S.-grown medium-grain rice, cooked
Instructions
- Prepare the Chicken: Slice the chicken breasts horizontally along their length and then cut each piece in half. Pound the chicken pieces gently until they are about ½ inch thick. Season both sides evenly with salt and black pepper.
- Breading Setup: Arrange three shallow dishes: one with all-purpose flour, the second with the lightly beaten egg, and the third with panko breadcrumbs. This will prepare the chicken for breading.
- Bread the Chicken: Thoroughly coat each piece of chicken first in flour, shaking off any excess, then dip it into the beaten egg, and finally press into panko breadcrumbs until well coated on both sides. Ensure the breadcrumbs stick well for a crispy crust.
- Fry the Chicken Katsu: Heat 1-2 inches of vegetable or neutral oil in a medium deep pan to 340°F (170°C). Fry the breaded chicken pieces one at a time for about 3 minutes on one side, then flip and fry for an additional 3-4 minutes until golden brown and cooked through. Remove and drain on a wire rack to maintain crispiness; allow to cool slightly before slicing into strips.
- Start the Curry Base: In a medium pot over medium-high heat, heat 1 tablespoon olive oil. Sauté the sliced onions and minced garlic until fragrant and translucent, taking care not to brown them too much.
- Add the Carrots: Add ½ tablespoon olive oil and the diced carrots to the pot, stir to coat, and cook for about 2 minutes over medium-high heat to slightly soften them.
- Add the Potatoes: Stir in another ½ tablespoon olive oil and add the diced potatoes. Mix well to coat and cook for another 2 minutes on medium-high heat.
- Add Liquids and Flavorings: Pour in the chicken broth, water, honey, soy sauce, and add the grated red apple. Bring everything to a boil, then reduce to a simmer. Cover the pot with a lid to retain moisture and cook until the potatoes and carrots are tender, approximately 15 minutes.
- Incorporate Curry Roux: Lower the heat and add the curry roux to the pot. Stir gently until the roux completely dissolves and the sauce thickens, simmering for about 10 minutes so the flavors meld beautifully.
- Serve: Place a generous scoop of cooked medium-grain rice on plates. Lay the sliced chicken katsu over the rice and ladle a hearty portion of Japanese curry sauce with vegetables atop or alongside. Serve hot for a comforting meal.
Notes
- Ensure the oil temperature remains steady at 340°F (170°C) for crispy, non-greasy chicken katsu.
- Using medium-grain rice helps to complement the curry’s texture, as it becomes soft and slightly sticky, perfect for soaking up sauce.
- Grated apple adds a subtle sweetness and depth to the curry; Fuji or red apples work well.
- Leftover chicken katsu can be reheated in an oven to maintain crispiness, avoid microwaving which makes it soggy.
- The curry roux is commonly found in Asian grocery stores or can be made from scratch for a more customized flavor.
Keywords: Chicken Katsu Curry, Japanese curry, fried chicken cutlet, curry sauce, Japanese comfort food, panko chicken, chicken curry recipe
