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Chicken Katsu Curry

A delightful Japanese dish combining crispy chicken cutlets with a warm, aromatic curry sauce, perfect for family gatherings and busy weeknights.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces boneless chicken thighs Can substitute with chicken breasts if preferred.
  • Salt and pepper to taste To enhance flavors.
  • 1 cup panko breadcrumbs Provides crunchy texture.
  • 1 cup all-purpose flour
  • 2 pieces eggs Beaten, for coating.
  • Vegetable oil for frying For frying the chicken.
For the Curry Sauce
  • 1 piece onion, chopped
  • 2 pieces carrots, chopped
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 2 tablespoons curry powder
  • 1 tablespoon soy sauce
  • Cooked rice for serving To serve with the curry.

Method
 

Preparation
  1. Pat the chicken thighs dry and season with salt and pepper.
  2. Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
  3. Dredge each chicken thigh first in flour, then in the egg, and finally coat with panko breadcrumbs.
Cooking the Chicken
  1. Heat about 1/2 inch of vegetable oil in a large pan over medium-high heat.
  2. Add the breaded chicken and cook for 5-7 minutes on each side or until golden brown and cooked through.
  3. Remove chicken and place on paper towels to absorb excess oil.
Making the Curry Sauce
  1. In the same pan, add more oil if needed, then sauté chopped onion for 2-3 minutes until translucent.
  2. Add garlic and carrots, stirring until softened.
  3. Pour in chicken broth, bring to a gentle simmer, and stir in curry powder and soy sauce, letting it bubble for about 10 minutes until slightly thickened.
Serving
  1. Cut the chicken into strips and serve it over bowls of rice, generously ladling curry sauce on top.

Notes

Top with crispy onions or fresh herbs for added flavor. Leftover Katsu Curry can be refrigerated for up to 3 days or frozen without sauce for up to a month.