Katsu Chicken Curry Recipe

The Ultimate Katsu Chicken Curry Recipe That Will Blow Your Mind! – Have you ever craved that perfect balance of crispy chicken and rich, velvety curry sauce that Japanese restaurants nail so perfectly?

Katsu Chicken Curry

Lumina Liu

Authentic Japanese Katsu Chicken Curry featuring crispy panko-coated chicken cutlets served with a rich, flavorful curry sauce. This homemade version brings together the perfect balance of sweet, savory, and spicy flavors that make this dish a favorite in Japanese cuisine.

4.9 from 287 votes

Prep Time 15 Minutes

Cook Time 30 Minutes

Total Time 45 Minutes

Course Main Course

Cuisine Japanese

Servings 4 servings

Calories 520 calories kcal

Ingredients

 

• 4 chicken breasts (pounded to 1cm thickness)
• 2 tablespoons plain flour (for coating chicken)
• 1 beaten egg
• 100g fine breadcrumbs
• 230ml vegetable oil (for frying)
• 2 tablespoons sunflower oil
• 2 sliced onions
• 5 chopped cloves of garlic
• 2 sliced carrots
• 2 tablespoons plain flour (for sauce)
• 4 teaspoons curry powder
• 600ml chicken stock
• 2 teaspoons honey
• 4 teaspoons soy sauce
• 1 bay leaf
• 1 teaspoon garam masala

Instructions

 

1. Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened. Stir in carrots and cook over low heat for 10 to 12 minutes.
2. Add flour and curry powder; cook for 1 minute. Gradually stir in stock until combined; add honey, soy sauce and bay leaf. Slowly bring to the boil.
3. Turn down heat and simmer for 20 minutes or until sauce thickens but is still of pouring consistency. Stir in garam masala. Pour the curry sauce through a sieve; return to saucepan and keep on low heat until ready to serve.
4. Season both sides of chicken breasts with salt and pepper. Place flour, egg and breadcrumbs in separate bowls and arrange in a row.
5. Coat the chicken breasts in flour, then dip them into the egg, then coat in breadcrumbs, making sure you cover both sides.
6. Heat oil in large frying pan over medium-high heat. Place chicken into hot oil and cook until golden brown, about 3 or 4 minutes each side. Once cooked, place on kitchen paper to absorb excess oil.
7. Pour curry sauce over chicken, serve with white rice and enjoy!

Nutrition

Calories: 520.00 caloriesFat: 28.00 gCarbohydrates: 38.00 gCholesterol: 120.00 mgFiber: 3.00 gProtein: 32.00 gSaturated Fat: 5.00 g

Keyword katsu chicken curry, Japanese curry, chicken katsu, crispy chicken curry, homemade chicken curry, Japanese food

I’ve spent years trying to recreate that magic at home, and I’m excited to share my foolproof Katsu Chicken curry recipe that’s seriously restaurant-quality.

Trust me, I’ve had my fair share of curry disasters (soggy chicken, anyone?), but this recipe is absolutely worth the effort. The combination of that crispy golden panko coating with the smooth, aromatic curry sauce is just… chef’s kiss!

What Makes Katsu Chicken Curry So Special?

Katsu Chicken curry isn’t just another chicken dish — it’s a beautiful marriage of textures and flavors that makes your taste buds do a happy dance!

The dish originates from Japan but draws influence from British curry recipes that arrived in Japan during the Meiji era.

What sets this Katsu Chicken curry recipe apart is the contrast between the crunchy chicken cutlet and that silky, slightly sweet curry sauce.

It’s comfort food that’s somehow both familiar and exotic. And once you master this at home, you’ll save a ton on takeout!

Ingredients You’ll Need for Katsu Chicken Curry

To prepare a delicious katsu chicken curry, it’s essential to gather all the necessary ingredients beforehand. The ingredients you’ll need for katsu chicken curry include chicken breasts, which serve as the main protein source for the dish.

For the Crispy Katsu Chicken:

• 4 chicken breasts (pounded to 1cm thickness)
• 2 tablespoons plain flour
• 1 beaten egg
• 100g fine breadcrumbs
• 230ml vegetable oil for frying
• Salt and pepper to taste

For the Curry Sauce:

• 2 tablespoons sunflower oil
• 2 onions, sliced
• 5 cloves garlic, chopped (yes, FIVE — we’re not playing around here!)
• 2 carrots, sliced
• 2 tablespoons plain flour
• 4 teaspoons curry powder
• 600ml chicken stock
• 2 teaspoons honey
• 4 teaspoons soy sauce
• 1 bay leaf
• 1 teaspoon garam masala

Can you already smell it? Because I’m practically drooling just typing this ingredient list!

Let’s Make That Dreamy Curry Sauce First!

The secret to an amazing Katsu Chicken curry lies in building those flavor layers in the sauce. Here’s how:

1. Heat the sunflower oil in a medium non-stick saucepan, then add your sliced onions and chopped garlic. Cook them until they’re soft and fragrant — about 5 minutes. (Don’t rush this step! Those caramelized onions are flavor gold.)
2. Add your sliced carrots and cook over low heat for 10-12 minutes. This slow cooking process helps the vegetables release their natural sweetness into the sauce.
3. Now for the flavor explosion — add the flour and curry powder, then cook for just 1 minute. This toasts the spices and cooks out the raw flour taste without burning anything. Your kitchen should smell AMAZING right about now!
4. Gradually stir in the chicken stock until everything’s combined. This slow addition prevents lumps — nobody wants a lumpy curry sauce!
5. Add the honey, soy sauce, and that lonely bay leaf. These ingredients might seem like small additions, but they’re the kicker that transforms a basic curry into something special. The honey adds subtle sweetness, the soy brings umami depth, and the bay leaf adds an earthy background note.
6. Bring it all to a gentle boil, then immediately turn down the heat and simmer for about 20 minutes. You’re looking for a sauce that’s thickened but still pourable — like warm honey.
7. For the final flavor boost, stir in the garam masala. Adding this at the end preserves those aromatic notes that would otherwise cook off.
8. Pour the curry sauce through a sieve for that silky-smooth restaurant-style finish, then return it to the pan and keep warm until serving time.

Creating The Perfect Crispy Katsu Chicken

Now for the star of our Katsu Chicken curry — that gloriously crispy chicken! Here’s how to nail it every time:

1. First, pound those chicken breasts to an even 1cm thickness. This ensures even cooking and maximum crunch-to-chicken ratio. (I use a rolling pin covered with plastic wrap if you don’t have a meat mallet.)
2. Season both sides of your chicken breasts with salt and pepper. Don’t skimp here — properly seasoned chicken makes all the difference!
3. Set up your breading station: put the flour, beaten egg, and breadcrumbs in separate bowls, arranged in that order. This is your chicken’s journey to crispy perfection!
4. Take each chicken breast and:
5. Coat it completely in flour (shake off any excess)
6. Dip it into the beaten egg
7. Finally, press it into the breadcrumbs, making sure you get an even coating on both sides
8. Heat your vegetable oil in a large frying pan over medium-high heat. You want it hot but not smoking — around 350°F (175°C) if you have a thermometer.
9. Carefully place your breaded chicken into the hot oil and cook until golden brown — about 3-4 minutes per side. You’re looking for that perfect amber color that screams “EAT ME NOW!”
10. Once cooked, transfer to paper towels to absorb any excess oil. This keeps your chicken crispy, not greasy.

Bringing It All Together: The Final Assembly

Here’s where the magic happens — combining your crispy chicken with that velvety curry sauce:

1. Slice your golden Katsu chicken into strips. This not only looks impressive but makes it easier to eat!
2. Place your sliced chicken on a bed of fluffy white rice. (Brown rice works too if you’re going the healthier route.)
3. Pour that beautiful curry sauce over half of the chicken — leave some of the crispy coating visible for texture contrast and that Instagram-worthy shot!
4. Garnish with some sliced green onions if you’re feeling fancy. The pop of color is chef’s kiss!

Why This Katsu Chicken Curry Recipe Works Every Time

I’ve made this Katsu Chicken curry recipe at least two dozen times, and I’ve learned a few things along the way:

• Pounding the chicken matters! Even thickness means even cooking and better crispiness.
• Double-bread if you’re feeling extra. For an even crunchier coating, go through the egg and breadcrumb steps twice!
• The sauce can be made ahead. Actually, it tastes even better the next day when the flavors have mingled.
• Oil temperature is crucial. Too hot, and your coating burns before the chicken cooks; too cool, and you’ll get soggy, oil-soaked chicken.

Troubleshooting Your Katsu Chicken Curry

Even with the best Katsu Chicken curry recipe, things can go sideways. Here’s how to fix common issues:

• Soggy chicken? Your oil probably wasn’t hot enough. Make sure it’s properly heated before adding chicken.
• Curry sauce too thin? Simmer it a bit longer uncovered to reduce.
• Curry sauce too thick? Add a splash more stock or water.
• Bland sauce? Add a little more soy sauce and garam masala to boost flavor.

Variations to Try with Your Katsu Chicken Curry

While this classic Katsu Chicken curry recipe is darn close to perfect, here are some fun twists:

• Katsu Tofu Curry — Swap chicken for firm tofu for a vegetarian version
• Spicy Katsu — Add a teaspoon of chili flakes to your curry sauce
• Coconut Katsu — Replace half the stock with coconut milk for a creamier sauce
• Katsu Sandwiches — Use leftover katsu chicken in sandwiches the next day with some tonkatsu sauce

Make-Ahead Tips for Busy Weeknights

Want to enjoy Katsu Chicken curry on a busy weeknight? Here’s how:

1. Make the curry sauce up to 3 days ahead and refrigerate it.
2. Bread the chicken in advance and keep it covered in the refrigerator for up to 12 hours.
3. When ready to eat, fry the chicken and reheat the sauce.

In just 15 minutes, you’ll have a restaurant-quality meal that’ll make you wonder why you ever ordered takeout!

Are you ready to create this incredible Japanese comfort food in your own kitchen? There’s something so satisfying about cutting into that crispy chicken, watching the curry sauce mingle with the rice, and taking that first perfect bite.

So what are you waiting for? Give this Katsu Chicken curry recipe a try this weekend, and I promise your family will be begging for it on repeat! Drop a comment below when you do — I’d love to hear how it turned out for you.