Few dishes strike the perfect balance between crispy, savory, and deeply comforting like Chicken Katsu Curry. It’s the kind of meal that warms your soul on a cold day and satisfies every bite with layers of flavor. The golden, breaded chicken cutlet is fried to crunchy perfection, sliced into strips, and served over steamed rice—then topped with a rich, mildly spicy Japanese curry full of tender carrots, potatoes, and sweet-savory notes.
This dish is a Japanese comfort food classic that has found fans all over the world, and for good reason. It’s nostalgic, hearty, and incredibly satisfying. I remember making it for the first time after a trip to Tokyo and being amazed by how achievable it is at home—even the curry sauce, which you might assume is complicated, comes together quickly with the help of store-bought curry roux and fresh ingredients.
If you’ve never made Chicken Katsu Curry from scratch before, don’t worry. This recipe breaks it down step-by-step so that even a beginner can enjoy this iconic Japanese meal at home.
Why You’ll Love This Chicken Katsu Curry
- Crispy chicken cutlet with a golden crunch
- Hearty curry sauce with tender veggies and a touch of sweetness
- Perfectly balanced flavors: savory, sweet, spicy, and umami
- Great for weeknight dinners or cozy weekends
- Easy to prep ahead and reheat for meal prep
Whether you’re craving something warm, crispy, or satisfying—this dish has it all.
Ingredients
For the Chicken Katsu:
- 2 boneless skinless chicken breasts
- 1 tsp salt
- 1 tsp black pepper
- 1 cup all-purpose flour
- 1 egg, lightly beaten
- 1 cup panko breadcrumbs
- Neutral oil (for frying)
For the Curry:
- 2 oz curry roux (store-bought blocks)
- 1 yellow onion, thinly sliced into wedges
- 1 large russet potato, peeled and diced (1-inch pieces)
- 1 large carrot, peeled and diced (1-inch pieces)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ¼ cup grated red apple
- 1 tbsp honey
- 1 tbsp soy sauce
- 2 cups chicken broth
- ½ cup water
To Serve:
- 2 cups cooked U.S.-grown medium-grain rice
Instructions
1. Prepare the Chicken
Slice each chicken breast horizontally to create two thinner pieces. Lightly pound each piece until it’s about ½ inch thick. Season both sides with salt and pepper.
Set up a breading station with three shallow bowls: one with flour, one with the beaten egg, and one with panko breadcrumbs.
Coat the chicken pieces in flour first, shaking off the excess. Then dip them into the egg, and finally press them into the panko breadcrumbs, ensuring a thorough coating.
2. Fry the Chicken Katsu
In a deep skillet or pot, heat 1–2 inches of neutral oil over medium-high heat until it reaches 340°F (170°C). Gently place the breaded chicken into the hot oil.
Fry each piece for about 3 minutes on one side, then flip and cook for another 3–4 minutes until golden brown and fully cooked. Transfer to a wire rack to drain and cool slightly before slicing into strips.
3. Make the Curry Base
In a medium pot over medium-high heat, heat 1 tablespoon of olive oil. Add the onion and garlic, sautéing until softened and fragrant, about 5–7 minutes.
Add ½ tablespoon oil and toss in the carrots. Stir and cook for 2 minutes. Then add another ½ tablespoon oil along with the diced potatoes. Cook for another 2 minutes.
Pour in the chicken broth, water, grated apple, soy sauce, and honey. Stir to combine and bring to a boil. Reduce to a simmer and cover the pot, allowing it to cook until the potatoes and carrots are fork-tender, about 15 minutes.
4. Add the Curry Roux
Lower the heat and stir in the curry roux blocks. Mix gently until completely dissolved into the sauce.
Simmer uncovered for 10 more minutes, stirring occasionally, until the curry thickens to your desired consistency.
5. Serve
Scoop a generous serving of steamed rice onto a plate or bowl. Arrange sliced chicken katsu on top and ladle the rich curry sauce over everything. Garnish with fresh herbs or pickled radish if desired.
Variations
- Pork Katsu Curry: Substitute chicken with boneless pork chops, pounded thin.
- Vegetarian: Use tofu cutlets instead of chicken and veggie broth for the sauce.
- Spicy: Add extra curry roux or a touch of chili oil for more heat.
- Extra Sweet: Add more grated apple or a spoonful of mirin for a sweeter sauce.
Tips for Success
- Pound the chicken evenly to ensure even cooking.
- Don’t overcrowd the pan when frying; work in batches if needed.
- Let the curry simmer gently to develop rich, deep flavor.
- Store extra curry sauce in the fridge—it tastes even better the next day!
Serving Suggestions
Chicken Katsu Curry is a complete meal on its own, but you can round it out with:
- A crisp cucumber salad with sesame dressing
- Miso soup for a traditional starter
- Pickled daikon or ginger to cut through the richness
- Japanese milk bread on the side
Final Thoughts
Chicken Katsu Curry is one of those dishes that never fails to satisfy. The contrast between the crunchy breaded chicken and the velvety curry sauce is pure magic. It’s cozy, comforting, and bursting with flavor in every bite. Whether you’re making it for your family, guests, or just treating yourself, this recipe is a guaranteed winner. Once you make it from scratch, you’ll realize just how easy and rewarding it is to bring this Japanese comfort food favorite to your own table.
Chicken Katsu Curry
Ingredients
For the Chicken Katsu:
- 2 boneless skinless chicken breasts
- 1 tsp salt
- 1 tsp black pepper
- 1 cup all-purpose flour
- 1 egg lightly beaten
- 1 cup panko breadcrumbs
- Neutral oil for frying
For the Curry:
- 2 oz curry roux store-bought blocks
- 1 yellow onion thinly sliced into wedges
- 1 large russet potato peeled and diced (1-inch pieces)
- 1 large carrot peeled and diced (1-inch pieces)
- 2 cloves garlic minced
- 1 tbsp olive oil
- ¼ cup grated red apple
- 1 tbsp honey
- 1 tbsp soy sauce
- 2 cups chicken broth
- ½ cup water
To Serve:
- 2 cups cooked U.S.-grown medium-grain rice
Instructions
Prepare the Chicken
- Slice each chicken breast horizontally to create two thinner pieces. Lightly pound each piece until it’s about ½ inch thick. Season both sides with salt and pepper.
- Set up a breading station with three shallow bowls: one with flour, one with the beaten egg, and one with panko breadcrumbs.
- Coat the chicken pieces in flour first, shaking off the excess. Then dip them into the egg, and finally press them into the panko breadcrumbs, ensuring a thorough coating.
Fry the Chicken Katsu
- In a deep skillet or pot, heat 1–2 inches of neutral oil over medium-high heat until it reaches 340°F (170°C). Gently place the breaded chicken into the hot oil.
- Fry each piece for about 3 minutes on one side, then flip and cook for another 3–4 minutes until golden brown and fully cooked. Transfer to a wire rack to drain and cool slightly before slicing into strips.
Make the Curry Base
- In a medium pot over medium-high heat, heat 1 tablespoon of olive oil. Add the onion and garlic, sautéing until softened and fragrant, about 5–7 minutes.
- Add ½ tablespoon oil and toss in the carrots. Stir and cook for 2 minutes. Then add another ½ tablespoon oil along with the diced potatoes. Cook for another 2 minutes.
- Pour in the chicken broth, water, grated apple, soy sauce, and honey. Stir to combine and bring to a boil. Reduce to a simmer and cover the pot, allowing it to cook until the potatoes and carrots are fork-tender, about 15 minutes.
Add the Curry Roux
- Lower the heat and stir in the curry roux blocks. Mix gently until completely dissolved into the sauce.
- Simmer uncovered for 10 more minutes, stirring occasionally, until the curry thickens to your desired consistency.
Serve
- Scoop a generous serving of steamed rice onto a plate or bowl. Arrange sliced chicken katsu on top and ladle the rich curry sauce over everything. Garnish with fresh herbs or pickled radish if desired.
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