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Chicken Katsu Curry Recipe

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★★★★

3.9 from 71 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://epicrecipebox.com/chicken-katsu-curry-recipe/