Chicken Katsu Curry
This Japanese Chicken Katsu Curry features golden, crispy breaded chicken breast, a rich and creamy curry sauce, and perfectly cooked short-grain rice. It’s the ultimate homemade comfort food—easy to prep, customizable, and better than takeout.
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.