Chicken Katsu Curry

Try my Chicken Katsu Curry recipe for a delicious and comforting Japanese meal! This easy-to-make dish features crispy fried chicken katsu, savory curry sauce, and fluffy rice, bringing restaurant-quality flavors right to your home. Perfect for a satisfying one-plate meal!

Course Main Course

Cuisine Japanese

Keyword Chicken Katsu Curry

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 572kcal

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.

Video

Nutrition