If you’re craving an authentic, comforting Japanese meal, my Chicken Katsu Curry is the perfect dish to satisfy your appetite! This easy-to-make recipe combines crispy fried chicken katsu with savory Japanese curry sauce and rice – just like the one you’d enjoy at your favorite restaurant! I crafted this dish to be simple yet delicious, making it the ideal one-plate meal for cozy nights in. So let’s dive right in if that sounds like your kind of dish!
Table of Contents
Why I Love This Recipe
I crafted my Chicken Katsu Curry to bring together two beloved Japanese classics – crispy Chicken Katsu and savory Japanese Curry – in one hearty, flavorful meal! This is the kind of dish you’d find at any Japanese restaurant, a comforting one-plate meal that combines the satisfying crunch of fried chicken with a rich, slightly sweet curry sauce, all served over fluffy rice!
What makes this recipe extra special is how versatile it is! The curry base can be used in other dishes like Beef Curry, Chicken Curry, or Hamburger Curry, and the Chicken Katsu can be transformed into Chicken Katsu Don! Whether you’re craving a filling dinner or meal prepping for the week, this recipe is a perfect fit! The best part? It’s simple to make, but tastes just like you’re dining out. Trust me, you’ll want to try this today!
Ingredients
Ingredients
- Curry Mix – block of Curry Mix. My recommendation is House Foods Java Curry, but you can use the brand and flavor you prefer.
- Onion – yellow or brown onion, chopped.
- Carrot – fresh carrots, chopped and peeled.
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil. Used for deep frying and cooking the onions.
- Rice – I recommend serving the curry with steamed fresh white rice, however, you can also use your rice of choice if you prefer.
- Chicken – I recommend using boneless and skinless chicken thigh.
- Salt – sea salt preferred.
- Black Pepper – ground.
- Flour – all purpose flour used for the panko coating.
- Eggs – beaten used for the panko coating.
- Panko – panko bread crumbs used for the chicken katsu coating.
🍗 Chicken Note
You can also use Chicken Breast instead of chicken thigh if preferred. To ensure even cooking, it’s important to butterfly the chicken breast to about 1/2 inch thick. This technique helps the chicken cook evenly.
🔑 Curry Secret Ingredients
Enhance the flavor of your Japanese curry by adding a secret ingredient such as 1 tbsp of Maple Syrup or Honey for sweetness, 1/4 Cup Grated Apple for a touch of sweetness, 1/4 tsp of Chili Oil for a kick, or 1 tbsp of Butter for richness. If you elect to use a secret ingredient, I recommend only selecting 1 to avoid over-flavoring the curry.
Essential Kitchen Equipment
- Dutch Oven or Large Pot
Directions
☑ Before Getting Started
Use a Large Pot to make the curry to ensure there’s enough surface area for the curry to thicken properly and for the vegetables to cook evenly.
🍖 Brining Pro Tip
Consider brining the chicken in a solution of 2 Cups of Water with 2 Tablespoons of Salt for 30-45 Minutes. This method can result in exceptionally Flavorful and Tender Chicken. However, exercise caution to prevent over-brining, which can lead to overly salty chicken. If using this brining technique, remember to skip the salt during the seasoning process.
Step 1 Heat cooking oil in a Dutch oven or large pot over high heat. Once hot, add chopped onions and cook for 1-2 minutes until golden brown.
Step 2 Add 1 1/2 cups of water to the pot and bring it to a soft boil. Once boiling, lower the heat to medium-low and add chopped carrots, curry roux and any secret ingredients you like. Let it cook for 10-15 minutes, partially covered, stirring occasionally until the curry thickens.
Step 3 Pat dry the chicken thigh and season it with salt and black pepper.
🧂 Seasoning Pro Tip
For even seasoning, try Sprinkling from a Higher Above.
Step 4 Dredge the chicken in flour, then in beaten eggs, and coat it with panko breadcrumbs.
Step 5 Preheat the oil to a temperature of at least 350°F. Deep-fry the chicken thigh for 3-4 minutes or until they turn a crispy golden brown. Once fried, transfer the chicken katsu to a drying rack to allow any excess oil to drip off.
🍳 Deep Frying Pro Tip
For optimal results when deep frying, ensure that the Oil is Preheated to a temperature between 350°F to 375°F. Additionally, Avoid Overcrowding the pan to maintain the oil temperature within the optimal range throughout the frying process.
🌡 Internal Temperature Check
Utilize a meat thermometer to confirm the chicken reaches a safe consumption temperature of 165°F. This ensures your chicken katsu is perfectly cooked and safe to enjoy.
Step 6 Slice the chicken katsu into bite-sized pieces and place it on top of the plated rice. Pour the curry on the side of the rice.
🌿 Garnishing Pro Tip
Garnish your dish with Fukujinzuke for enhanced flavor or Parsley for improved presentation.
Recipe Variations
For a simple alternative, you can easily replace the chicken in this recipe with Pork Tonkatsu to create a classic Katsu Curry, still served with the rich curry sauce over rice. If you’re looking for a variation using the Chicken Katsu, you can try making Air Fried Chicken Katsu for a lighter version or swap the curry for Donburi Sauce, serving it all over a bowl of rice to make my Chicken Katsu Don! Alternatively, you can also use Katsu Sauce for a more traditional take on the beloved Chicken Katsu. Each variation offers a unique twist, while keeping the core flavors of this comforting dish intact!
Pairing Recommendations
To complement this dish, you can serve it with classic Japanese curry sides like a green salad tossed in Japanese Style Ginger Dressing alongside a comforting bowl of Cream Corn Soup. If you’re looking for a slightly different twist that pairs well with this dish, I recommend adding my Wafu Dressing to your salad and serving it with a warm bowl of Japanese Miso Soup.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts instead of thighs?
Yes, boneless, skinless chicken breasts can be used, though chicken thighs tend to stay juicier when fried.
Can I air fry the chicken instead of deep frying it?
Yes! You can air fry the chicken for a lighter version. Check out my Air Fryer Chicken Katsu recipe for step by step instructions.
What kind of rice should I use for this recipe?
For an authentic taste, use Japanese short-grain rice, which has a sticky, fluffy texture that pairs perfectly with the curry.
How do I know when the chicken katsu is done frying?
The chicken is done when it turns golden brown and crispy, and the internal temperature reaches 165°F.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3-5 days. For longer storage of the curry only, transfer to ziplock bags and freeze for 3-4 months. To defrost, place the curry in hot water to return it to liquid form, then microwave for 45-60 seconds.
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Watch How To Make It
Chicken Katsu Curry
Ingredients
Curry
- 2 Blocks Curry Roux
- 1/2 tbsp Cooking Oil neutral, no flavor
- 1/4 Cup Onion chopped
- 1 1/2 Cups Water
- 1/2 Cup Carrot chopped
- 2 Cups Rice
Chicken Katsu
- 1/2 lbs Chicken Thigh 2 pieces, boneless, skinless
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1/2 Cup Flour all purpose
- 1 Egg beaten
- 1/3 Cup Panko
- 2 Cups Cooking Oil neutral, no flavor for deep frying
Instructions
- Gather all the ingredients.
- Heat cooking oil in a Dutch oven or large pot over high heat. When the oil is heated, add the chopped onions and cook for 1-2 minutes until they’re golden brown.
- Next, pour 1 1/2 cups of water into the pot and bring it to a soft boil. Once boiling, reduce the heat to medium-low, and add the chopped carrots, curry roux, and any secret ingredients you'd like. Let it simmer, partially covered, for 10-15 minutes, stirring occasionally, until the curry thickens.
- While the curry cooks, pat the chicken thigh dry and season it with salt and black pepper.
- Coat the chicken thigh in flour, dip it in beaten eggs, and then cover it with panko breadcrumbs.
- Heat oil in a separate pot to 350°F. Deep-fry the chicken thighs for 3-4 minutes until they’re golden and crispy. Once fried, transfer them to a drying rack to drain any excess oil.
- Slice the chicken katsu into bite-sized pieces and arrange it on top of the rice. Pour the curry on the side of the rice and serve.
Nutrition
*Values Based Per Serving