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Chicken Katsu Curry Recipe

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4.4 from 81 reviews

Chicken Katsu Curry is a comforting Japanese dish featuring crispy breaded chicken breasts fried to golden perfection, served with a rich and flavorful curry sauce made from onions, garlic, ginger, carrots, potatoes, and a savory curry roux. Paired with fluffy white rice, this dish balances crispy textures and hearty sauce, making it a satisfying meal for four.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Japanese

Ingredients

Chicken Katsu

  • 2 chicken breasts, pounded to ½ inch thick
  • Salt, to taste
  • Pepper, to taste
  • ½ cup all-purpose flour
  • 2 eggs, beaten
  • 2 cups panko breadcrumbs
  • Cooking oil (for frying)

Curry

  • 1.5 Tbsp cooking oil
  • 1 medium onion, diced
  • 2 garlic cloves, finely diced
  • 1 tsp fresh ginger, finely diced
  • 2 large carrots, chopped
  • 1 large potato, cubed
  • 3.5 cups water
  • 1 Tbsp soy sauce
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp apricot preserve
  • 1 Tbsp ketchup
  • 3.2 oz curry roux

Serving

  • 4 cups cooked white rice

Instructions

  1. Prepare the breading stations: Arrange three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs to set up for breading the chicken.
  2. Heat oil for frying: Pour about 1 inch of cooking oil into a skillet and heat it over medium-high heat until it reaches approximately 350°F, using a thermometer for accuracy.
  3. Season and bread the chicken: Season both sides of the chicken breasts with salt and pepper. Dredge each breast in flour, then dip into beaten eggs, and coat evenly with panko breadcrumbs.
  4. Fry the chicken katsu: Place the breaded chicken breasts carefully into the hot oil and fry for 8-10 minutes, turning every few minutes to ensure an even golden-brown crust. Once cooked, transfer to a plate lined with paper towels or a wire rack to drain excess oil.
  5. Sauté aromatics for curry: Heat 1.5 Tbsp of oil in a soup pot or Dutch oven over medium-high heat. Add diced onion and sauté until golden brown. Then add garlic and ginger and sauté for an additional 2 minutes.
  6. Add vegetables and simmer: Stir in chopped carrots and cubed potatoes, mix well. Pour in 3.5 cups of water, bring to a simmer, and cook until the vegetables are tender to your liking.
  7. Incorporate curry flavorings: Stir in the curry roux, ketchup, Worcestershire sauce, soy sauce, and apricot preserve. Cook for another 10 minutes, stirring occasionally, until the curry cubes dissolve and the sauce thickens.
  8. Serve: Place 1 cup of cooked white rice in each bowl. Top the rice with a sliced chicken katsu piece and ladle generous amounts of curry sauce on top. Serve immediately for best texture and flavor.

Notes

  • Leftovers: Japanese curry can be refrigerated for 3-4 days in an airtight container; the flavors improve after resting.
  • For best texture, cook the chicken katsu fresh to retain its crispiness rather than reheating leftover fried chicken.

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