Chicken Katsu Curry Recipe
Chicken katsu curry is Japan's ultimate comfort dish: golden, crunchy breaded chicken cutlets served over fluffy rice and smothered in a rich, mildly spiced curry sauce. It is a restaurant favourite that is surprisingly easy to make at home.
- Prep time
- 25 mins
- Cook time
- 35 mins
- Total time
- 60 mins
- Servings
- 4 servings
- Calories
- 720
Ingredients
- 4 boneless, skinless chicken breasts
- 100 g plain flour, plus 1 tablespoon for the sauce
- 2 large eggs, beaten
- 150 g panko breadcrumbs
- Vegetable oil, for frying and for the sauce
- 1 onion, finely chopped
- 1 carrot, diced
- 1 tablespoon curry powder
- 1 teaspoon garam masala
- 500 ml chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon honey
- Salt and black pepper to taste
- Steamed rice, to serve
Instructions
- Flatten each chicken breast between sheets of cling film until about 1 cm thick, then season with salt and pepper.
- Set up a breading station with flour, beaten egg, and panko, then coat each breast in flour, dip in egg, and press into the panko until fully covered.
- Heat a generous layer of oil in a large pan over medium heat and fry the chicken for 4 to 5 minutes per side until deep golden and cooked through.
- Drain on kitchen paper and keep warm while you make the sauce.
- Cook the onion and carrot in a tablespoon of oil for 5 minutes, then stir in the curry powder, garam masala, and flour and cook for 1 minute.
- Gradually add the chicken stock, stirring until smooth, then simmer for 15 minutes until thick, and stir in the soy sauce and honey.
- Slice the chicken into strips, spoon the curry sauce over steamed rice, and lay the katsu on top.
Pro tips
- Flattening the chicken evenly is the key to a cutlet that cooks through without drying out.
- Press the panko on firmly so the coating stays crisp and does not fall off in the pan.
- Keep the oil at medium heat; too hot and the crumbs burn before the chicken cooks.
- Slice the katsu just before serving so the cut side stays crunchy.
Frequently asked questions
Can I bake the chicken instead of frying it?
Yes, bake the breaded chicken at 200°C (400°F) for 20 to 25 minutes, turning once, and spray it lightly with oil. It will be less crunchy than fried, but still delicious.
Where do I buy Japanese curry roux blocks?
Japanese curry roux blocks are sold in most supermarkets and Asian grocery stores. They melt into the sauce and give it its characteristic thick, glossy texture.
Can I make katsu curry gluten-free?
Yes, use gluten-free panko and flour, and check that your curry roux block is gluten-free, as most standard blocks contain wheat.
Can I make the curry sauce ahead of time?
Yes, the curry sauce keeps in the fridge for up to 4 days and freezes well for 3 months. Fry the chicken fresh for the best crunch.
