Chicken Katsu Curry

March 30, 2026 Prep: 20min Cook: 40min 4 servings Easy
Chicken Katsu Curry

Japanese curry is a comfort food institution in Japan. Unlike Indian or Thai curries, Japanese curry is mild, sweet, and thick — almost like a gravy. Paired with a crispy chicken katsu, it is pure comfort.

Ingredients

  • 4 boneless chicken breasts, pounded to even thickness
  • Flour for dredging
  • 2 eggs, beaten
  • 200g panko breadcrumbs
  • Oil for deep frying
  • For curry: 1 onion diced, 2 carrots diced, 2 potatoes diced, 3 tablespoons curry powder, 2 tablespoons flour, 1 tablespoon soy sauce, 1 tablespoon honey, 600ml chicken stock, 1 apple grated
  • Steamed Japanese rice
  • Pickled red ginger (beni shoga)

Nutrition Facts

580
Calories
34g
Protein
62g
Carbs
20g
Fat

Instructions

  1. 1
    Make curry sauce: sauté onion until golden, about 10 minutes. Add carrots and potatoes, cook 3 minutes. Sprinkle in flour and curry powder, stir 1 minute.
  2. 2
    Add chicken stock, grated apple, soy sauce, and honey. Simmer 25 minutes until vegetables are tender and sauce has thickened.
  3. 3
    Season chicken with salt and pepper. Dredge in flour, dip in beaten egg, then coat in panko breadcrumbs, pressing firmly.
  4. 4
    Heat oil to 170°C (340°F). Fry chicken katsu for 4-5 minutes per side until golden brown and cooked through. Drain on a wire rack.
  5. 5
    Let katsu rest 2 minutes, then slice into strips.
  6. 6
    Serve steamed rice on one side of a plate, ladle curry sauce on the other side, and place sliced katsu on top. Garnish with pickled ginger.
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