Katsu Chicken Curry is a beloved Japanese dish that combines crispy, breaded chicken cutlets with a rich, savory curry sauce. It’s a comforting meal that strikes the perfect balance between crunch and flavor. The key to a great Katsu Chicken Curry lies in the harmony of the golden, crispy chicken, the hearty curry, and the rice that ties it all together.
Here’s how Katsu Chicken Curry is made
The dish starts with tender chicken breasts or thighs, which are seasoned, coated in flour, dipped in egg, and then coated in panko breadcrumbs. The chicken is then deep-fried to perfection, achieving that satisfying crunch with every bite. The exterior is golden and crispy, while the inside remains juicy and tender. This crispy chicken cutlet, or “katsu,” forms the base of the dish, providing a hearty and satisfying protein.
While the chicken is the star of the dish, the real magic happens when it’s paired with the curry sauce. Japanese curry is often sweeter and milder than its Indian counterpart, with a deeper umami flavor thanks to ingredients like soy sauce, mirin, and Worcestershire sauce. It’s typically made by sautéing onions, garlic, and ginger before adding curry powder, carrots, potatoes, and a bit of broth. The sauce simmers into a rich, velvety consistency that perfectly complements the crispy chicken.
The curry is served over a bed of steamed white rice, allowing the curry to soak into the grains and further enhance the flavors. The chicken katsu is placed atop the curry, and sometimes it’s sliced into strips for easier eating.
Katsu Chicken Curry
Katsu Chicken Curry is a beloved Japanese staple that combines crispy, breaded chicken cutlets with a rich, savory curry sauce. It’s an ultimate comfort meal that strikes the perfect balance between crunch and intense flavor. The key to a great Katsu Chicken Curry lies in the harmony of the golden, crispy chicken, the hearty curry, and the fluffy rice to soak it all up.
Ingredients
Curry:
Chicken Katsu:
Garnish:
Instructions
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Slice yellow onion then peel the skin of the honey crisp apple and grate it.
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Sauté yellow onions in avocado oil until lightly golden then add in the grated apple and cook for another 1-2 minutes.
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With the heat on medium-high add in butter and flour and cook together for 1-2 minutes. Then add in garam masala, curry powder, chicken bouillon, grated garlic and ginger, soy sauce, oyster sauce and water. Whisk together then sprinkle in sugar, salt and pepper.
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Simmer the curry for about 20 minutes on a medium heat, skimming any white bubbles/scum that rise to the top occasionally. Taste the curry once it’s done simmering and adjust salt and pepper to taste if needed.
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Optionally, blend the curry using an immersion blender for a smooth sauce.
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For the katsu, lay chicken breast on a cutting board and place Saran Wrap on top. Pound the thicker side of the chicken breast using a mallet to create an even thickness throughout. Season the chicken with salt and pepper and let sit for 10-15 minutes.
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Prepare your dredging station using 3 deep, wide bowls- one with flour, the second with egg and the third with panko bread crumbs
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Dredge the chicken in flour then the egg and then the panko breadcrumbs. Make sure to shake off any excess and press the panko in firmly.
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Fry the chicken in neutral oil (between 350-360 degrees f) for 4-6 minutes or until the chicken reaches an internal temperature of 165 degrees and is golden.
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Serve over jasmine rice & garnish with sesame seeds and green onions.
This tastes really good! It would be a lot easier if you included your process in writing here. I kept having to refer to your video and it made the process take WAY longer.
Hey, looking to make this in a couple days. Can you post the instructions please? Thanks!
Instructions have been added!
I love your recipes! But am I missing something here? Where are the instructions?
Added 🙂
Just made this and it was great! We added some salt and pepper to the panko crumbs, which I think elevated the flavor.