Chicken Katsu Curry

Introduction

Have you ever wondered how to recreate that perfectly crispy chicken katsu topped with rich, savory Japanese curry right in your own kitchen? This Chicken Katsu Curry recipe brings together tender breaded chicken cutlets with a luscious, mildly spiced curry sauce — a beloved Japanese comfort food that’s satisfying and easy to master.

Crispy on the outside, juicy on the inside, and smothered in silky curry — it’s the ultimate soul food!

Ingredients

For the Chicken Katsu:

4 boneless, skinless chicken breasts or thighs
Salt and pepper, to taste
1 cup all-purpose flour
2 large eggs, beaten
2 cups panko breadcrumbs
Vegetable oil, for frying

For the Curry Sauce:

1 large onion, finely chopped
2 medium carrots, diced
2 cloves garlic, minced
1 tbsp ginger, minced
3 cups chicken broth
1 apple, grated (adds sweetness)
1/4 cup Japanese curry roux blocks (store-bought) or homemade curry mix (recipe below)
2 tbsp soy sauce
1 tbsp ketchup or Worcestershire sauce (optional)
1 tbsp oil

Timing

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Quick enough for a weeknight dinner but impressive enough to serve guests!

Instructions

Step 1: Prepare the Chicken

Pound chicken breasts to an even thickness (about 1/2 inch). Season with salt and pepper. Dredge each piece in flour, dip in beaten eggs, then coat thoroughly with panko breadcrumbs.

Step 2: Fry the Chicken

Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry chicken until golden brown and cooked through, about 4–5 minutes per side. Drain on paper towels.

Step 3: Make the Curry Sauce

Heat oil in a pot over medium heat. Sauté onions, carrots, garlic, and ginger until softened (about 7 minutes). Add chicken broth and grated apple, bring to a boil. Reduce heat and simmer 10 minutes.

Step 4: Add Curry Roux

Stir in curry roux blocks or homemade curry mix. Simmer and stir until sauce thickens, about 5 minutes. Add soy sauce and ketchup if using. Adjust seasoning.

Step 5: Serve

Slice chicken katsu into strips. Serve over steamed rice, generously ladle curry sauce on top, and garnish with pickled ginger or chopped green onions if desired.

Homemade Curry Roux Mix (Optional)

3 tbsp butter
4 tbsp flour
2 tsp curry powder
1 tsp garam masala
1/2 tsp turmeric
1/2 tsp cayenne (optional)
Salt and pepper to taste

Melt butter, whisk in flour and spices over low heat until thick and fragrant. Cool and use as roux blocks.

Nutritional Information (per serving)

Calories: 650
Protein: 45g
Carbohydrates: 65g
Fat: 25g
Fiber: 6g
Sodium: 900mg

A hearty, protein-packed meal with balanced carbs and savory richness.

Tips for Perfect Chicken Katsu Curry

Use panko breadcrumbs for extra crispiness.
Don’t overcrowd the pan when frying — fry in batches for best texture.
Grating apple into the curry adds natural sweetness and depth.
Leftover curry sauce freezes well for quick future meals.

Variations

Pork Katsu Curry: Substitute pork loin for chicken.
Vegetarian: Use fried tofu or vegetables (like eggplant) and vegetable broth.
Spicy: Add chili flakes or a dash of hot sauce to the curry sauce.

Storage & Reheating

Store chicken and curry sauce separately in airtight containers in the fridge for up to 3 days.
Reheat curry on the stove, gently warming chicken in the oven or air fryer to keep crisp.
Freeze curry sauce for up to 1 month; avoid freezing fried chicken to maintain texture.

Conclusion

This Chicken Katsu Curry recipe blends crispy chicken cutlets with rich, comforting Japanese curry sauce for a dish that’s both easy and impressive. Whether it’s a cozy dinner or a crowd-pleaser, it’s guaranteed to become a new favorite.