Japanese Chicken Katsu Curry is a beloved comfort food that brings together crispy breaded chicken, rich and aromatic curry, and perfectly steamed rice.
This dish has earned its place as a favourite in Japanese households and restaurants alike, thanks to its harmonious balance of textures and flavours. The golden chicken katsu, made with tender chicken breasts coated in crispy panko breadcrumbs, adds a delightful crunch to the savoury and slightly sweet curry sauce. With a refreshing salad and cucumber garnish, this complete meal offers a wonderful mix of hearty and fresh elements.
While this recipe includes a homemade curry sauce flavoured with spices like curry powder and garam masala, it’s incredibly versatile and can be simplified using Japanese curry roux blocks. These pre-made blocks, available at most Asian grocery stores, take much of the guesswork out of seasoning and thickening the curry. To use roux blocks instead, simply sauté the onions and carrots, then add water or chicken stock, letting it simmer before stirring in the roux until dissolved. This shortcut saves time without sacrificing the signature richness of Japanese curry, making it an excellent option for busy cooks.
For those looking to customise the dish further, adding vegetables like potatoes or bell peppers can enhance the curry’s heartiness, while swapping the chicken katsu for pork or tofu offers variety for different dietary preferences. For an extra-crispy katsu, double-coating the chicken in breadcrumbs ensures a crunch that holds up even when topped with curry. Whether you’re sticking to the classic preparation or trying a simplified or personalised version, this recipe guarantees a satisfying and flavour-packed meal that’s perfect for any occasion.
Ingredients
For the Curry:
- 2 tablespoons vegetable oil
- 1 onion (thinly sliced)
- 2 carrots (sliced into rounds or sticks)
- 2 tablespoons plain flour
- 2 tablespoons curry powder (Japanese-style preferred)
- 500 ml chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 small apple (grated, optional, for sweetness)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon garun masala (optional, for added warmth)
For the Chicken Katsu:
- 4 bboneless chicken breasts
- 1/2 cup plain flour
- 2 eggs (beaten)
- 1 cup panko bread crumbs
- oil for frying
For the Sides:
- 4 serves steamed white rice
- mixed salad greens
- 1 cucumber (thinly sliced, for garnish)
Instructions
Prepare the Curry Sauce:
- Heat vegetable oil in a large pan over medium heat. Add sliced onions and carrots, and sauté until softened (about 5–7 minutes).
- Stir in the flour and curry powder, cooking for 1–2 minutes to form a roux.
- Gradually add the chicken stock while stirring to avoid lumps.
- Add soy sauce, honey, grated apple, and Worcestershire sauce. Simmer for 15–20 minutes until the sauce thickens and the vegetables are tender.
- Stir in garam masala if using. Taste and adjust seasoning with more soy sauce or honey as needed.
Make the Chicken Katsu:
- Place the chicken breasts between two sheets of baking paper and flatten slightly using a rolling pin or meat mallet.
- Coat each chicken breast in flour, then dip into the beaten egg, and finally coat with panko breadcrumbs.
- Heat oil in a frying pan over medium heat. Fry the chicken for 3–4 minutes per side until golden brown and cooked through. Drain on paper towels.
Assemble the Dish:
- Slice the chicken katsu into strips.
- Serve the curry sauce over steamed rice, placing the sliced katsu on top.
- Add a side of mixed salad greens and garnish with cucumber slices for a refreshing touch.
Nutritional Information
- Per serving
- Energy: 906 kcal / 3787 kJ
- Fat: 28.5 g
- Protein: 60.95 g
- Carbs: 96.3 g
