🍛 Chicken Katsu Curry: The Ultimate Comfort Food
There’s a good reason why chicken katsu curry has become a beloved comfort meal around the world. It offers the perfect mix of textures and flavors—crispy, golden breaded chicken paired with a rich, creamy, and slightly zingy Japanese-style katsu sauce, all served over soft, steamed rice. It’s cozy, hearty, and endlessly satisfying.
Whether you’re recreating a restaurant favorite at home, diving into Asian cooking for the first time, or simply looking for a delicious fakeaway night, this recipe is sure to impress. Let’s walk through everything you need to know—step by step. 👨🍳✨
🍽️ What Is Chicken Katsu Curry?
Chicken Katsu Curry is a Japanese dish that blends Western and Asian influences. “Katsu” means “cutlet” and usually refers to chicken breast or pork loin that’s breaded, fried, and diagonally sliced. The dish is topped with a flavorful Japanese curry sauce made using ingredients like onion, carrot, ginger, soy sauce, and curry powder.
It originates from Japan’s unique twist on British-style curry and has become a household favorite worldwide—thanks to its simplicity, warmth, and bold flavor. 🌏💛
🧂 Key Ingredients
For the Chicken:
- Chicken breast
- All purpose flour
- Egg
- Panko breadcrumbs
- Salt & pepper
- Vegetable oil, rapeseed oil, or coconut oil (for frying or baking)
For the Katsu Curry Sauce:
- Onion, chopped carrot, minced garlic, ginger
- Soy sauce, Worcestershire sauce, tomato paste, honey, sugar
- Curry powder, turmeric, chilli powder
- Chicken stock or chicken stock cube
- Russet potato or yukon gold potato
- Butter
- Cornstarch + water (for a thickening slurry)
For the Rice & Garnishes:
- Short-grain rice, white rice, brown rice, sticky sushi rice, jasmine rice
- Toppings: Pickled ginger, pickled onion, pickled cucumber, spring onion, shredded cabbage, shredded nori, coriander, sesame seeds, chilli flakes
- Optional: Japanese mayo, red pepper flakes
👩🍳 Step-by-Step Recipe
1. 🥩 Prepare the Chicken
Flatten your chicken breast for even cooking. Use a rolling pin and baking parchment to gently pound. Slice diagonally to maximize surface area and ensure better crisping.
Set up three bowls:
- All purpose flour
- Beaten egg
- Panko breadcrumbs
Dip the chicken in flour → egg → breadcrumbs. For extra crunch, double dip it in egg and breadcrumbs again. 🔄
2. 🔥 Cook the Chicken
You’ve got two methods:
- Pan-fry in a non-stick frying pan or cast iron pan with vegetable oil or rapeseed oil. Fry until golden (5–6 mins per side).
- Oven-baked: Preheat your oven to 400°F (200°C). Place cutlets on a baking tray, drizzle with olive oil, and bake for 25 minutes, flipping halfway. 🔁
3. 🍛 Make the Curry Sauce
In a Dutch oven or nonstick skillet, heat cooking oil and sauté onion, ginger, and garlic until soft and fragrant. Add carrot, curry powder, turmeric, chilli powder, tomato paste, soy sauce, Worcestershire sauce, honey, and a pinch of sugar.
Add chicken stock and bring to a simmer. Toss in potatoes and cook until soft. Mix cornstarch and water to make a slurry and stir it in. Finish with butter for smoothness. 🧈
For a silky finish, use a hand blender to blend the sauce.
4. 🍚 Prepare the Rice
Rinse your rice under cold water until it runs clear. This removes surface starch, giving you translucent rice and distinct grains that still cling together.
Cook in a rice cooker or follow packet instructions on the stovetop.
5. 🥢 Assemble and Serve
Slice the crispy cutlet, place it over a bowl of steamed rice, and ladle the warm katsu sauce to one side. Top with pickled ginger, spring onion, and a swirl of japanese mayo. Your bowl of comfort is ready to enjoy! 😋🍴
🧠 Tips for the Best Chicken Katsu Curry
✅ Use panko breadcrumbs for the ultimate crunch
✅ Prep the sauce ahead—it stores and freezes well
✅ To avoid a soggy batter, reheat in the oven or shallow fry
✅ Go lighter on calories with olive oil and the baking method
✅ For extra heat, sprinkle shichimi togarashi or red pepper flakes
✅ Blend sauce for smoother sauce texture like your favorite restaurant
🥗 Serving & Pairing Suggestions
Try pairing Chicken Katsu Curry with:
- Greens: Pak choi, tenderstem broccoli, mange tout, peas 🥦
- Crunch: Crispy baked kale
- Freshness: A green side salad with olive oil 🍃
- Flavor pops: Coriander, pickled cucumber, chilli flakes
❤️ Why You’ll Love It
- Comforting, flavorful, and deeply satisfying
- Easy to make in batches or for serve 4 family dinners
- Adaptable for low carb, vegetarian, or budget cooking
- Great for meal planning, freeze & reheat friendly
- Delivers crispy textures, bold flavors, and nostalgic warmth
🔄 Variations & Creative Twists
- 🌱 Vegetarian: Try aubergine or tofu
- 🐷 Meat swap: Use pork loin instead of chicken
- ♨️ Spicy upgrade: Add more chilli powder or shichimi togarashi
- 🧂 Flavor base: Stir in miso paste or ketchup
- ⏱️ Quick fix: Use boxed curry when short on time
✨ Final Thoughts
Chicken Katsu Curry isn’t just dinner—it’s an experience. From the crackle of the crispy batter to the comfort of a warm, flavorful katsu sauce, every bite feels like a hug in a bowl.
This dish is simple enough for weeknights, special enough for guests, and versatile enough to match any diet or schedule. Whether you’re brand new to the kitchen or a seasoned cook, it’s one you’ll come back to again and again. 🍽️💫
Would you like a printable recipe card or a step-by-step visual guide? Let me know—I’d be happy to help! 📩👨🍳
Frequently Asked Questions (FAQs)
Q1: Can I make Chicken Katsu Curry ahead of time?
A: Absolutely! You can make the katsu sauce a couple of days in advance—it actually gets more flavorful as it rests. As for the breaded chicken, prep and freeze it raw, then cook it straight from the freezer when you’re ready. Just extend the cooking time slightly. It’s perfect for meal-prep or batch cooking.
Q2: What’s the best way to keep the chicken crispy when reheating?
A: Great question. To keep that crispy coating, avoid microwaving the chicken. Instead, reheat it in the oven or give it a quick shallow fry. This brings the crunch back without drying it out. The sauce and rice can be reheated separately with no problem.
Q3: Is there a vegetarian version of this recipe?
A: Yes, and it’s delicious! You can easily swap the chicken breast for aubergine or even tofu. Follow the same breading steps, and either pan-fry or oven-bake. Pair it with the same katsu sauce and rice for a full-flavored vegetarian twist.
Q4: What type of rice is best for Chicken Katsu Curry?
A: While you have a few great options, short-grain rice or sticky sushi rice gives you the best texture—it’s slightly sticky, which helps it hold the sauce beautifully. Just be sure to rinse the rice well before cooking to remove surface starch and achieve those nice distinct grains.
Q5: Can I use store-bought curry instead of making it from scratch?
A: Definitely. If you’re short on time, a boxed curry or katsu curry mix is a great shortcut. Just follow the package instructions and pour it over your freshly cooked cutlets and rice. Making it from scratch adds a personal touch, but there’s no shame in keeping it simple. 😉
Chicken Katsu Curry
Ingredients
- 🐓 For the Chicken:
- 2 chicken breasts boneless and skinless
- ½ cup all purpose flour
- 1 egg beaten
- 1½ cups panko breadcrumbs
- Salt and pepper to taste
- 2 –3 tbsp vegetable oil rapeseed oil, or coconut oil (for frying)
- Optional: olive oil for baking method
- 🍛 For the Curry Sauce:
- 1 medium onion finely chopped
- 1 carrot finely chopped
- 2 cloves garlic minced
- 1 tbsp ginger grated
- 1 tbsp soy sauce
- 1 tsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tsp honey
- 1 tsp sugar
- 2 tbsp curry powder
- ½ tsp turmeric
- ½ tsp chilli powder
- 2 cups chicken stock or 1 chicken stock cube + water
- 1 medium russet potato or yukon gold potato peeled and cubed
- 1 tbsp butter
- 1 tbsp cornstarch + 1 tbsp water to make a slurry
- 🍚 For the Rice & Garnish:
- 1½ cups short-grain rice sticky sushi rice, or jasmine rice
- Optional garnishes:
- Pickled ginger
- Spring onion thinly sliced
- Shredded cabbage
- Japanese mayo
- Sesame seeds
- Chilli flakes or red pepper flakes
Instructions
- 🔪 Step 1 – Prepare the Chicken:
- Flatten the chicken breasts between sheets of baking parchment using a rolling pin. Slice diagonally to create thinner cutlets with more surface area.
- Season both sides with salt and pepper.
- Set up a breading station:
- Bowl 1: All purpose flour
- Bowl 2: Beaten egg
- Bowl 3: Panko breadcrumbs
- Dredge each cutlet in flour, then dip in egg, then coat in breadcrumbs. For extra crispiness, double dip in egg and breadcrumbs.
- 🔥 Step 2 – Cook the Chicken:
- Pan-frying method:
- Heat 2–3 tbsp of vegetable oil in a non-stick frying pan or cast iron pan over medium heat.
- Fry each piece for 5–6 minutes per side until golden and cooked through.
- Baking method:
- Preheat oven to 400°F (200°C).
- Place breaded chicken on a baking tray lined with parchment. Drizzle with olive oil.
- Bake for 25 minutes, flipping halfway through.
- 🍛 Step 3 – Make the Curry Sauce:
- In a Dutch oven or nonstick skillet, heat 1 tbsp cooking oil.
- Sauté onion, garlic, and ginger until soft.
- Add carrot, curry powder, turmeric, chilli powder, tomato paste, soy sauce, Worcestershire sauce, honey, and sugar. Stir to combine.
- Pour in chicken stock and bring to a simmer.
- Add diced potatoes and cook until tender (about 10–15 minutes).
- Stir in the slurry (cornstarch + water) to thicken the sauce.
- Finish with butter. Use a hand blender if you prefer a smooth texture.
- 🍚 Step 4 – Cook the Rice:
- Rinse rice under cold water until the water runs clear (removes surface starch).
- Cook according to packet instructions or use a rice cooker.
- Once cooked, fluff the translucent rice with a fork.
- 🥢 Step 5 – Assemble & Serve:
- Slice the cooked chicken cutlets.
- Serve over a bed of steamed rice.
- Ladle the katsu sauce to one side.
- Garnish with your preferred toppings (e.g., pickled ginger, spring onion, japanese mayo).
Notes
- Fridge: Store chicken, sauce, and rice separately in airtight containers. Consume within 3 days.
- Freezer: Freeze sauce and uncooked breaded chicken separately. Use baking parchment or plastic bags to avoid sticking.
- Reheat Chicken: For best crispiness, reheat in the oven or shallow fry. Avoid microwaving.
- Reheat Sauce & Rice: Gently reheat sauce in a saucepan or microwave with a splash of water. Cover rice with a damp paper towel and microwave until heated through.
