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Japanese Chicken Katsu Curry serving with rice on a serving plate

Japanese Chicken Katsu Curry

Discover a fusion of crispy chicken cutlet and Japanese flavored curry in a single dish! Today’s Japanese Chicken katsu curry is a simple yet delicious recipe.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 Servings
Calories 1198

Ingredients

For Curry Sauce

  • 2 tbsp / 30 ml Oil
  • 2 tbsp / 28 g Butter
  • 1 tbsp / 8 g Minced Garlic
  • 1 tbsp / 7 g Minced Ginger
  • 1 large-size Onion Sliced
  • 2 medium-size Carrots Chopped
  • 2 medium-size Potatoes Chopped
  • ½ tsp / 3 g Salt
  • 1 tbsp / 6 g Curry Powder
  • ½ tsp / 1 g Red Chili Powder
  • ½ tsp / 2 g Garam Masala
  • 1 tbsp / 12 g Sugar
  • 1 tbsp / 15 ml Light Soy Sauce
  • ½ tsp / 1 g Black Pepper
  • 2 tbsp / 15 g All-Purpose Flour
  • 2 cups / 475 ml Vegetable Stock
  • 1 cup / 236 ml Hot Water

For Chicken Katsu

  • 2 medium-size Chicken Breast Boneless
  • salt To Taste
  • Black Pepper To Taste
  • 2 medium-size Eggs
  • 1 cup / 125 g All-Purpose Flour
  • 1 cup / 60 g Panko Bread Crumbs
  • Oil For Deep Fry

Instructions

Saute Ginger, Garlic and Onion

  • Place a saucepan on the stove over medium heat.
  • Add 2 tbsp of oil and 2 tbsp of butter to the pan and allow the butter to melt completely.
  • Stir in 1 tbsp of minced garlic and 1 tbsp of minced ginger to the melted butter.
  • Add 1 large sliced onion to the pan and saute for 2-3 minutes.

Add Vegetables and Seasonings

  • Toss in 2 medium-sized carrots and 2 medium-sized potatoes. Saute the vegetables for 4-5 minutes.
  • Sprinkle ½ tsp of salt over the veggies.
  • Add 1 tbsp of curry powder, ½ tsp of red chili powder and ½ tsp of garam masala to season the mixture.
  • Stir in 1 tbsp of sugar and 1 tbsp of light soy sauce. Toss the vegetables to coat them with spices.

Thicken and Cook The Curry Gravy

  • Add ½ tsp of black pepper and 2 tbsp of all-purpose flour to the vegetables. Stir to coat the veggies with the flour and cook for 2 minutes.
  • Pour 2 cups of vegetable stock and 1 cup of hot water into the curry.
  • Stir the mixture, cover, and cook the curry for 8-10 minutes on medium-low heat.
  • After the curry is cooked, open the lid and stir. Remove the saucepan from the heat.
  • Using a hand blender, puree the vegetable curry until smooth. Cover and set the saucepan aside.

Prepare The Chicken Katsu

  • Take 2 medium-sized boneless chicken breasts and place them between plastic wrap on a chopping board. Pound the wrapped chicken with a rolling pin.
  • After pounding, open the plastic wrap and season the chicken with salt and black pepper to taste.

Coat The Chicken

  • In a small mixing bowl, crack 2 medium-sized eggs and whisk with a fork until smooth.
  • In another bowl, place 1 cup of all-purpose flour.
  • In the third bowl, add 1 cup of panko breadcrumbs.
  • Using tongs, dip each chicken breast first into the flour, coating all sides evenly.
  • Next, dip the chicken pieces into the whisked egg.
  • Finally, coat the chicken breast with panko breadcrumbs and make sure it’s covered on both sides.

Fry The Chicken

  • In a frying pan, pour oil to deep fry the chicken. Heat the oil over medium-high temperature.
  • Using tongs, carefully place the coated chicken breast into the hot oil.
  • Fry the chicken for 3-4 minutes on each side or until golden brown. Flip the chicken once one side is done.

Serve and Enjoy!

  • Once done, remove the chicken from the hot oil. Slice the fried chicken into your desired strips.
  • Serve steamed rice on a plate. Pour the prepared curry on the side of the rice.
  • Place the sliced chicken katsu on top of the curry or beside the rice. Enjoy the delicious Japanese chicken katsu curry while it’s still hot!