Chicken Katsu Curry

Chicken Katsu Curry is a dish that brings the warmth of home cooking to your dinner table. With its crispy, golden chicken nestled in a rich, hearty curry sauce, it’s like a hug in a bowl. This Japanese favorite combines tender chicken with slightly sweet and savory curry flavors, often accompanied by a fluffy bed of rice. Each bite offers a delightful contrast of textures—from the crunchy crust of the chicken to the smooth, flavorful curry. It’s a dish that not only fills your belly but also warms your heart.

I first discovered Chicken Katsu Curry during a cozy dinner at a local restaurant. The fragrant aroma enveloped me as soon as I walked in, and the first bite was nothing short of magical. It’s become a staple in my home, perfect for family gatherings or just a quiet night in. The best part? It’s surprisingly easy to make, and with the right ingredients, you can soon be enjoying a bowl of this delicious comfort food. I’m excited to share this recipe with you, so you can bring that culinary joy into your own kitchen.

How to Make Chicken Katsu Curry

1. Prepare the Stock: In a large pot, combine the chicken stock, onion scraps, carrot scraps, 1 garlic clove, and the piece of fresh ginger. Bring to a simmer and allow it to cook for about 20 minutes, letting those flavors deepen.

2. Sauté the Aromatics: In a separate pot, heat 2 tablespoons of neutral oil. Add the large sliced onion and salt; sauté until translucent, about 5 minutes. Incorporate the grated garlic, ginger, grated apple, sliced carrots, diced potato, and bay leaf. Stir well.

3. Season the Mixture: Sprinkle in 1½ tablespoons of Japanese curry powder, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, ½ teaspoon turmeric, ¼ teaspoon fenugreek, and freshly cracked black pepper. Cook for another minute for the spices to become fragrant.

4. Add the Broth: Remove the bay leaf from your stock mixture and add it to the sautéed veggies. Stir to combine and let it simmer gently for another 20 minutes. Add Worcestershire sauce, soy sauce, ketchup, and honey, adjusting the sweetness as you prefer. For a special touch, stir in dark chocolate if using.

5. Prepare the Chicken: While the curry simmers, pat the chicken breasts dry and season them with salt and white pepper. In a shallow bowl, mix 1 tablespoon curry powder with your potato starch. In another bowl, add the whisked eggs and water. Finally, place your panko breadcrumbs in a third bowl.

6. Coat the Chicken: Dredge each chicken breast in the curry powder-starch mixture, then dip into the egg wash, and finally coat generously in panko breadcrumbs, pressing down to ensure an even layer.

7. Fry the Chicken: In a large skillet, heat about 2 inches of neutral oil over medium heat. Once hot, carefully add the breaded chicken. Fry until golden and cooked through, about 4-5 minutes on each side. Let them drain on paper towels.

8. Thicken the Curry: In the pot with the simmering curry, melt 3 tablespoons of butter over medium heat. Sprinkle in 3 tablespoons of all-purpose flour and whisk continuously for about 3 minutes until roux is golden. Gradually add your simmering curry mix, stirring well to combine. Simmer for an additional 5-10 minutes until it’s thickened to your liking.

9. Serve: Plate your rice, ladle the curry over it, and slice the crispy chicken to serve on top. Finish with a sprinkle of flaky salt and chopped parsley for a pop of color.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you’d like to freeze it, make sure to cool the curry fully before transferring it to a freezer-safe container. It can be frozen for up to three months. When ready to eat, reheat the curry on the stove over low heat until heated through, stirring occasionally. Note that the texture of the chicken may soften when reheated, but you can crisp it back up in a skillet if desired.

Chicken Katsu Curry is a beautiful dish that highlights both rich flavors and comforting textures. Experiment with the spices and ingredients to tailor it to your own preferences. If you’re willing to get your hands a bit messy with the chicken breading, I promise the results are more than worth it—just ask anyone who’s had it! Enjoy a warm bowl of this delightful meal and share the experience with your loved ones.

Recipe FAQs

Can I make Chicken Katsu Curry ahead of time?

Yes, you can prepare the curry and the chicken separately ahead of time. Store them in airtight containers, and when you’re ready to serve, fry the chicken fresh to keep it crispy!

Can I use other proteins besides chicken?

Absolutely! This recipe works well with pork or tofu for a vegetarian option. Just adjust the cooking time accordingly, especially for tofu, which will only need to be crispy on the outside.

What can I serve as a side with Chicken Katsu Curry?

This dish is often served with steamed rice, but you can also add pickled vegetables like pickled ginger, or a simple salad to lighten up the meal.

How can I adjust the spice level of the curry?

To reduce spice, start with less curry powder and gradually add more to your taste. If you prefer it spicier, consider adding chili flakes or fresh diced chili along with the other spices.

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Chicken Katsu Curry

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• Author: Anna
• Prep Time: 30 minutes
• Cook Time: 1 minutes
• Total Time: 31 minutes
• Yield: 4 servings 1x
• Category: Main Dishes
• Method: Stovetop
• Cuisine: Japanese

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Description

Enjoy a mouthwatering Chicken Katsu Curry, featuring tender chicken breast, a rich curry sauce, and served over fluffy rice. A perfect choice for a comforting and easy homemade meal.

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Ingredients

Scale 1x2x3x

• 6 cups store-bought chicken stock
• onion scraps (from ~1 onion)
• carrot scraps (from ~1-2 carrots)
• 1 garlic clove or to taste
• 1 small piece fresh ginger (about 1 inch (2½ centimeter))
• 2 tablespoons neutral oil
• 1 large onion (thinly sliced)
• 1 teaspoon salt
• 4 garlic cloves (grated)
• 1 tablespoon fresh ginger (grated)
• 1 medium apple (peeled and grated)
• 2 medium carrots (sliced into half moons)
• 1 medium Yukon gold potato (diced)
• 1 bay leaf
• 1½ tablespoons curry powder (Japanese-style preferred)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• ¼ teaspoon fenugreek
• black pepper (freshly cracked, to taste)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon ketchup
• 1–2 teaspoons honey (to taste)
• optional: 1 small square (5 gram) dark chocolate
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 tablespoon curry powder
• 2 chicken breasts
• 1 tablespoon salt
• 1 tablespoon white pepper
• 1 cup potato starch (or arrowroot starch)
• 2 large eggs + 1 tablespoon (5 milliliter) water (whisked)
• 1 cup Japanese panko breadcrumbs
• neutral oil (for frying (about 2 inch / 5 centimeter depth))
• flaky salt (for finishing)
• 3–4 cups Japanese short-grain rice (cooked)
• 2 tablespoons fresh parsley (finely chopped)

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Instructions

1. To make the stock, combine stock ingredients and simmer for at least 20 minutes. Strain and set aside.
2. For the curry, heat oil in a sauté pan over medium heat. Add onions and salt, reducing to medium-low. Cook until golden and jammy, around 25 minutes, adding water if needed.
3. Stir in garlic and ginger and cook for one minute until fragrant. Add apple, carrots, potato, and bay leaf, stirring well.
4. Add curry powder and spices, briefly blooming them. Pour in the strained stock and simmer for 20-30 minutes until the vegetables are tender.
5. Remove the bay leaf and select a few carrots and potatoes to reserve. Blend the curry until smooth, then set aside.
6. Melt butter in another pan over medium heat. Add flour, cooking until blonde and nutty. Stir in curry powder and add the blended curry, whisking constantly.
7. Combine everything thoroughly, adding the remaining stock and stirring in Worcestershire sauce, soy sauce, ketchup, and honey. Simmer for ten minutes until glossy and cohesive, seasoning to taste.
8. For the katsu, butterfly each chicken breast horizontally and slice each piece in half for four pieces. Tenderize them gently to half-inch thickness.
9. Setup three shallow bowls: one with potato starch, one with egg mixture, and one with panko breadcrumbs. Season chicken pieces with salt and pepper before dredging them in this order: potato starch, egg, and panko. Set them aside for 15 minutes to rest.
10. Meanwhile, pour oil into a heavy pot and heat to 350°F (176°C). Fry chicken in batches, cooking until golden on each side, about three to four minutes per side. Transfer to a wire rack and season with salt while hot. Allow resting for a few minutes before slicing into strips.
11. For plating, use the rice to create a half-moon on the plate. Spoon curry beside it, incorporating reserved veggies. Place sliced chicken on top with a sprinkle of parsley.

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Notes

Using potato starch yields a crispier coating for the katsu.
Don’t skip tenderizing the chicken for even cooking and a better texture.
Adjust the thickness of the curry by adding more stock or simmering longer to thicken.

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Nutrition

• Serving Size: 1 serving
• Calories: 650
• Sugar: 12g
• Sodium: 900mg
• Fat: 32g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 4g
• Protein: 34g
• Cholesterol: 120mg

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