Chicken Katsu Curry

Here I go with my Katsu love again. Chicken Katsu Curry is such a comforting dish in Japan, where the Western-style breaded chicken meets the Eastern aromatic spices in curry. It’s the perfect blend of crispy, tender chicken and a rich, mildly spiced, flavorful curry sauce.

Not every curry needs to be bold and spicy. This one is mild yet loaded with that typical curry roux flavor known in Japanese curries. If you’re a curry lover like me, this is definitely one you’ve got to try in your kitchen!

Curries, believe it or not, are pretty big in Japan. My Japanese Beef curry is one of the most popular curries on GypsyPlate.

I also learned that katsu curry, a Japanese export, is extremely popular in England, and features regularly on restaurant menus there. I had my fair share of it during our England travels, and had cooked Pork Katsu Curry and Katsudon in the past.

Today I am going the chicken route and making my favorite curry again, just to beat this balmy weather right now here in Florida. There is nothing like one hot, inviting big bowl of curry on warm, fresh rice. Total comfort food for me!!

What is Katsu Curry?

Japanese Kare refers to Japanese-style curry, which is a popular and beloved dish in Japan. It’s a unique adaptation of curry that has become a staple in Japanese cuisine, with a flavor profile that is different from traditional Indian or Thai curries.

Japanese curry is known for its mild and slightly sweet flavor. It’s less spicy compared to many other curry varieties. It is typically made using a roux, which is a mixture of fat (usually butter or oil) and flour, along with various spices. This roux gives the curry its thick and smooth consistency.

While mild, Japanese curry is rich and aromatic, thanks to a blend of spices and seasonings. Common spices used include cumin, coriander, turmeric, and garam masala.

Katsu curry (カツカレー) combines crispy, breaded, and fried meat, usually chicken or pork, with a the flavorful curry sauce. It’s common to find a mix of vegetables like onions, carrots, and potatoes in the curry. The crispy meat is placed on top of rice, and then the yummy curry sauce is poured over it.

Ingredients Needed

For Chicken Katsu:

• Chicken Breasts – They’re pounded thin for even cooking and tenderness.
• Salt and Pepper – For seasoning the chicken.
• All-Purpose Flour – This coats the chicken, helping the egg and panko to adhere better.
• Eggs – Act as a binding agent between the flour and panko, creating a crispier crust.
• Panko Breadcrumbs – These Japanese breadcrumbs are key for a light, airy, and crispy coating.

For Curry:

• Curry roux – S&B Golden Curry Hot mix is my favorite. You can find curry roux in the Asian section of most supermarkets.
• Aromatics – Garlic & ginger.
• Sauces – Soy sauce, ketchup, Worcestershire sauce, apricot jam or preserves.
• Veggies – Onions, carrots and potatoes. They’re totally optional, but I feel they round out the meal.

For Serving:

• Cooked White Rice – Its the only way I love most of my curries.

Chicken Katsu Curry Recipe

1. Fry the Katsu: First, I set up three shallow bowls, one with flour, one with beaten eggs, and one with panko breadcrumbs. I then heat some cooking oil in a skillet to around 350°F.

I start by seasoning the chicken breasts with salt and pepper. Then, I coat the chicken in flour, dip it in the beaten eggs, and finally cover it with panko.

Once the oil is hot, I carefully place the chicken in, frying it until it’s golden brown. It usually takes about 8-10 minutes, and I make sure to turn it occasionally for even cooking. When it’s done, I transfer the chicken to a plate lined with paper towels or a wire rack to drain off any excess oil. Perfectly crispy and ready to go!

2. Cook Curry: Now, for the curry. First, I sauté the onions until they’re nice and golden. Then, I add in the garlic and ginger, letting them cook for a couple of minutes.

Next, I toss in the carrots and potatoes, giving everything a good stir. After that, I add water and let it all cook until the veggies are soft.

Once the veggies are tender, I mix in the curry roux, ketchup, Worcestershire sauce, soy sauce, and a bit of apricot preserve. I let it simmer for another 10 minutes to let all those flavors meld together. The result is a rich, flavorful curry that pairs perfectly with the crispy Katsu!

3. Serve: Finally, it’s time to serve. I start by assembling a bowl with a nice portion of rice. Then, I top it with that crispy Chicken Katsu. To finish, I generously ladle the rich curry sauce over the top. And there you have it! Chicken Katsu Curry, ready to dig into!!

Alpana’s Tips:

• Even Thickness: I pound the chicken breasts to an even thickness so they cook uniformly.
• Oil Temperature: I make sure to keep the oil at the right temperature, around 350°F, for that perfect golden brown crust without burning.
• Use a Meat Thermometer: If you have a meat thermometer, use it to check the internal temperature of the chicken. It should reach 165°F (74°C) to ensure it’s fully cooked.
• Simmering Time: I let the curry simmer well to really let those flavors meld together. The longer it simmers, the better it gets.
• Balancing Flavors: I adjust the sweetness and saltiness of the curry to my taste by tweaking the amount of soy sauce, ketchup, or apricot preserve.
• Swap Protein: Make the same with pork cutlet like our Pork Katsu Curry. Just as delicious!

Here is Japanese curry with Chicken Katsu!! Try it. Introduce it to your friends and family. See how curry is made in the far Far East.

While you’re here, be sure to check out my collection of favorite Japanese Recipes!

Chicken Katsu Curry, on our Gypsy Plate… enjoy!

More great curry recipes:
Jamaican Curry Chicken
Pork Vindaloo
Chicken Korma
Thai Shrimp Curry
South African Curry
Palak Paneer
Chicken Masala
Curried Sausages

Chicken Katsu Curry

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Chicken Katsu Curry is total Japanese comfort food, featuring a breaded chicken cutlet along with a savory curry, all atop a bed of rice. It's so good!

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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

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
• 3.2oz curry roux

Serving

• 4 cups cooked white rice

Instructions

Chicken Katsu

1. Start by arranging three shallow bowls. In the first bowl, place the all-purpose flour. In the second, the beaten eggs. And in the third, the panko breadcrumbs.
2. Pour about 1 inch of cooking oil into a skillet and heat it over medium-high heat. Aim for the oil to reach approximately 350°F. A meat thermometer can help gauge the oil temperature.
3. Season both sides of the chicken breasts with salt and pepper. Begin by coating each chicken breast in flour, ensuring it's fully covered. Next, dip it into the beaten eggs, and finally, coat it evenly with panko breadcrumbs.
4. Place the breaded chicken in the hot oil and fry until it turns a golden brown. This should take about 8-10 minutes. Remember to turn the chicken every few minutes for an even cook.
5. Once cooked, transfer the chicken to a plate lined with paper towels or a wire rack.

Curry

1. Heat oil in a soup pot or dutch oven over medium high heat. Add onion and sauté till it is a nice golden brown. Add in chopped garlic and ginger, and sauté for a couple of minutes.
2. Stir in potato and carrot chunks. Give it all a good mix.
3. Add in 3.5 cups of water. Bring to a simmer and cook till the carrots and potatoes are soft to your liking.
4. Stir in the curry roux, ketchup, worcestershire sauce, soy sauce and apricot preserve. Once the curry cubes have dissolved, cook 10 more minutes.

To Serve

1. Place a cup of cooked rice in the bottom of a bowl.
2. Top the rice with chicken katsu along with curry.

Notes

Leftovers: Japanese curry can be refrigerated for 3-4 days, stored in an air tight container. It tastes even better, as all the flavors have time to mingle with each other.

We recommend cooking the chicken katsu fresh, so it retains its crunch.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.