Name: Japanese Chicken Katsu Curry Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Japanese
Ingredients: 2 boneless skinless chicken breasts, lightly pounded; 1 teaspoon salt; ¼ teaspoon black pepper; ¼ cup all-purpose flour; 1 egg, lightly beaten; 1 cup panko breadcrumbs; 3 cups vegetable oil (for frying); 2 oz Japanese Curry Roux; 1 yellow onion, wedge cut; 1 large russet potato, peeled and diced into 1 inch pieces; 1 large carrot, peeled and diced into 1 inch pieces; 1 tablespoon olive oil; 2 cloves garlic, minced; ¼ cup red apple, peeled and grated (about 1 large apple); 2 cups chicken stock; ½ cup water; 1 tablespoon soy sauce; 1 tablespoon honey; 2 cups cooked white rice

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Introduction

Japanese Katsu Curry is a comforting and flavorful dish featuring crispy breaded chicken served with a rich, mildly spiced curry sauce over fluffy white rice. This satisfying meal combines crunchy textures with aromatic, savory flavors—a perfect dinner to enjoy any night of the week.

The dish shows a white bowl filled with three main layers: steamed white rice on the right topped with scattered black sesame seeds, thick chunks of brown curry sauce with visible soft vegetables like potatoes and carrots on the left, and a golden-brown crispy breaded chicken cut into six slices laid on top of the rice and slightly overlapping the curry. The bowl sits on a white marbled surface with a small white bowl of black sesame seeds nearby, and a pair of white and wooden chopsticks placed diagonally beside it. Another similar bowl is partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless skinless chicken breasts, lightly pounded
1 teaspoon salt
¼ teaspoon black pepper
¼ cup all-purpose flour
1 egg, lightly beaten
1 cup panko breadcrumbs
3 cups vegetable oil
2 oz Japanese Curry Roux
1 yellow onion wedge, cut
1 large russet potato, peeled and diced into 1-inch pieces
1 large carrot, peeled and diced into 1-inch pieces
1 tablespoon olive oil
2 cloves garlic, minced
¼ cup red apple, peeled and grated (about 1 large apple)
2 cups chicken stock
½ cup water
1 tablespoon soy sauce
1 tablespoon honey
2 cups cooked white rice

Instructions

Step 1: Butterfly the chicken breasts by slicing horizontally along the long side, leaving one side intact. Fold out and lightly pound the chicken until about ½ inch thick. Season both sides with salt and black pepper.
Step 2: Prepare three shallow dishes: one with flour, one with the beaten egg, and one with panko breadcrumbs.
Step 3: Coat each chicken breast by dredging in flour, then egg, and finally pressing into panko breadcrumbs to thoroughly coat. Shake off excess between steps.
Step 4: Heat vegetable oil in a deep pan to 340°F (170°C). Fry one chicken breast for 3 minutes on each side until golden brown. Drain on a wire rack and let cool slightly before slicing into strips.
Step 5: For the curry, soak diced potatoes in water for 10 minutes to remove excess starch. Prepare carrots, onion wedges, and grated apple.
Step 6: In a medium pot, heat 1 tablespoon olive oil over medium heat. Cook onion and garlic until lightly browned and fragrant.
Step 7: Add ½ tablespoon olive oil and the carrots. Cook on medium-high for 2 minutes, stirring well.
Step 8: Add another ½ tablespoon olive oil and the drained potatoes. Cook for 2 minutes on medium-high heat, stirring.
Step 9: Stir in chicken stock, water, soy sauce, honey, and grated apple. Bring to a boil, then reduce heat to medium-low, cover, and simmer until potatoes and carrots are tender (about 15 minutes).
Step 10: Add Japanese curry roux to the pot and stir gently until dissolved. Simmer on medium-low for another 15 minutes until the sauce thickens, stirring occasionally.
Step 11: Serve the sliced chicken katsu over cooked white rice and ladle a generous amount of Japanese curry sauce on top.

Tips & Variations

Use chicken thighs instead of breasts for juicier katsu.
Add vegetables like peas or mushrooms to the curry for extra flavor and texture.
For a spicier curry, add a pinch of cayenne pepper or a dash of chili powder when cooking the onion and garlic.
Serve with shredded cabbage on the side for a traditional touch and added crunch.

Storage

Store leftover chicken katsu and curry sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through, adding a splash of water or stock if the curry thickens too much.

How to Serve

In a white round bowl, there is a dish with three main layers: the bottom layer is a dark brown curry sauce with visible chunks of orange carrots and light brown potatoes, next to it is a white rice mound topped with small black sesame seeds, and the top layer is golden-brown crispy fried chicken sliced into even thick strips, neatly arranged over the rice and curry. In front of this bowl, there is a small white bowl filled with black sesame seeds, and beside it are a pair of white and brown chopsticks resting on a white marbled surface. Another similar bowl is slightly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Japanese Katsu Curry gluten-free?

Yes, substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives and use a gluten-free curry roux or make your own curry sauce.

What can I use if I don’t have Japanese curry roux?

You can make a simple curry roux by combining butter, flour, curry powder, and a bit of garam masala or use store-bought curry powder blends, but the flavor may vary from the traditional Japanese style.