Chicken Katsu Curry is a very famous Japanese dish, loved by many people across the world. The perfect combination of crispy chicken and Japanese curry served with a bowl of hot steamed rice. If you are a curry lover, you will definitely love this Japanese version of mild curry gravy and crispy chicken!
This is one of our family’s favourite Japanese dishes that all kids and adults love. If you have loads of chicken fillets left in your fridge and can’t think of recipe ideas, make this chicken katsu curry. Your friends and family will definitely love it!
More of our family’s favourite curry recipes
- Thai Red Curry Chicken ( Super easy Thai curry recipe anyone can make! )
- Easy Butter Chicken Recipe ( Classic Butter Chicken recipe with easy steps. )
- Homemade Chicken Tikka Masala ( Restaurant quality! )
- Chinese Chicken Curry ( Better than takeout recipe. )
- Ground Beef Curry ( Quick beef minced and potato curry under 30 minutes. )
What is Chicken Katsu
A Japanese Chicken Katsu must include three main things in the dish: the tender inside and crispy outside baked or fried chicken fillet (katsu chicken), cooked rice, and the Japanese style curry gravy. It’s served by placing Katsu Chicken on top of the rice and curry bed laid on each side on the plate.
Chicken Katsu Curry is one of the most loved dishes in Japan and it’s a go-to dish for most Japanese families. It has won Japanese people’s hearts since many decades ago and now it’s become well known in other Asian and Western countries as well.
You can prepare Katsu curry by using the curry blocks or by making it from scratch. I usually love to make it from scratch as my son prefers my homemade version. It is not as hard as it seems and can be prepared by using simple cupboard friendly ingredients at home.
Adjust the curry to mild or medium-hot or hot depending on your taste. It is kids’ favorite and they would love it mild or medium. This delicious curry is very filling and comforting at the same time. Now let’s make it!
How to prepare from scratch?
The katsu curry can be prepared by using store-bought curry cubes but I am showing you how to make it at home from scratch since the area some of you are living in might not have these ready-made curry roux packs. You can avoid adding vegetables to the sauce or you can add your favorite vegetables as long as they are not very thick and large. I suggest potatoes and carrots go best with this curry.
Step by step cooking instructions photos
First of all, heat the saucepan to medium heat, add butter and oil, stir fry the chopped onions until they are translucent. Then follow with the ginger paste, stir for a few seconds.
Add potatoes and carrots and stir for 1-2 minutes. Add the curry powder, paprika and stir for seconds, and follow with plain flour.
Pour the chicken stock and water in. Add sugar and salt to taste. Stir well to combine all ingredients evenly.
Simmer for 8-10 minutes until the vegetables are tender. ( You can add a bit more warm water if the gravy is too thick. ) Turn off heat and keep it warm.
To prepare the chicken, cut the chicken breast into half lengthways. Season each chicken piece with salt and black pepper.
Place the flour and bread crumbs in separate tray/bowl. Coat the chicken well with plain flour, toss the excess flour out. Then dip into whisked egg and then into the bread crumbs.
Deep fry with 350° F till both sides are golden brown.
Transfer to cooling rack or paper towel, Then cut into slices.
How to serve this dish
Simply serve it over a bed of steamed Japanese/Jasmine rice. Pour the curry sauce on one side. You can also make sides with your favourite salads or fresh cucumber slices, shredded cabbage, or carrots. If you have guests to impress pair this dish with Chicken Corn Soup and Gyoza | Pan Fried Dumplings, and make it a full dinner.
Watch how to make step by step cooking video
Ingredients
Ingredients
- 250 g Chicken Breast
- 1 cup Panko bread crumbs ( see detials in note )
- 1 cup Plain Flour
- 1-2 Egg
- Salt to taste
- Oil for frying
- Black pepper
Curry Sauce Ingredients
- 1 tbsp Butter
- 1 tbsp Oil
- ½ Sweet Onion small cubes
- ½ tsp Ginger paste
- 1 Potato small cubes
- 1 Carrot small cubes
- 1 tbsp Curry powder ( see details in note )
- ½ tsp Paprika
- 2 tbsp Plain flour
- 1 cup Chicken stock ( you can substitute vegetable stock or water )
- 1 cup Water
- 1½ tbsp Sugar
- Salt to taste
Instructions
- Heat the saucepan, add butter and oil, then add the onion cubes and stir fry till the onions are translucent. Then add the ginger paste, stir for a few seconds.
- Add the potatoes and carrots and stir for another 1 min. Then add the curry powder and paprika. Add plain flour and stir for a few seconds then pour the chicken stock and water in. Add sugar and salt to taste. Stir well to combine all ingredients together. Cook for a few more minutes till the vegetables are tender. ( You can add a bit more water if the gravy is too thick.)
- To prepare the chicken, cut the chicken breast into half lengthways. Season each chicken piece with salt and black pepper.
- Place the flour and bread crumbs in a separate tray/bowl. Coat the chicken well with plain flour, toss the excess flour out. Then dip into whisked egg and then into the bread crumbs.
- Deep fry with 350° F till both sides are golden brown. Transfer to a cooling rack or paper towel. Then cut into slices.
- Place over a bed of steamed Japanese/Jasmine rice. Pour the curry sauce on one side.
- Delicious Japanese Chicken Katsu Curry is ready!
Notes
- Panko breadcrumbs – Panko is a Japanese breadcrumb made from white bread, which creates an airy, crispy texture coating. You can buy it in most Japanese/Oriental grocery stores or supermarket Asian aisle.
- Curry Powder – Curry powder is a mixture of turmeric, coriander, cinnamon, cumin, ginger, black pepper, cardamom, clove, nutmeg, chilli powder, etc. Milder in flavour than garam masala. You can find it most supermarkets and also available in mild, medium, or hot curry powders.
- Chicken Stock – You can add homemade chicken stock, store-bought one, or vegetable stock. Chicken stock brings more umami flavour to the dish. If you cannot get easily, you can simply add water.
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