Chicken Katsu Curry

Name: Chicken Katsu Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Ingredients: 4 boneless, skinless chicken thighs; Salt and pepper to taste; 1 cup all-purpose flour; 2 large eggs, beaten; 2 cups panko breadcrumbs; Vegetable oil for frying; 1 onion, finely chopped; 2 carrots, sliced; 2 cloves garlic, minced; 1 tablespoon curry powder; 1 tablespoon soy sauce; 2 cups chicken broth; 1 tablespoon cornstarch mixed with 2 tablespoons water; Salt to taste; Cooked rice; Chopped green onions (optional); Pickled ginger (optional)

Highlighted under: Global Flavors

Deliciously crispy chicken katsu served with a rich and flavorful curry sauce.

Created by

Katherine Blake

Last updated on 2025-12-23T03:51:42.190Z

This Chicken Katsu Curry combines the crunch of panko-breaded chicken with a velvety curry sauce, creating a dish that's both comforting and satisfying.

        Why You'll Love This Recipe
        Crispy chicken that pairs perfectly with the savory curry sauce
A balanced meal with protein and vegetables
Great for meal prep or a family dinner

      

The Perfect Crunch

Achieving the perfect crunch in chicken katsu is essential to this dish. The secret lies in the use of panko breadcrumbs, which are lighter and airier than traditional breadcrumbs. This unique texture allows for a golden, crispy exterior that contrasts beautifully with the tender chicken inside. Ensure that you coat the chicken evenly with flour, egg, and panko for the best results. Frying at the right temperature is also crucial; too low, and the chicken will absorb oil, while too high may burn the coating before the chicken is cooked through.

When frying, use a thermometer to monitor the oil temperature, ideally around 350°F (175°C). This will help you achieve that irresistible crunch without compromising the chicken's juiciness. Make sure to fry in batches if necessary, to prevent overcrowding the pan. Once cooked, let the chicken rest on paper towels to absorb any excess oil, ensuring a crispy finish.

Crafting the Curry Sauce

The curry sauce is what elevates this dish from a simple fried chicken meal to a comforting, hearty feast. Starting with sautéed onions and carrots adds a depth of flavor that forms the base of the sauce. Cooking them until softened allows their natural sweetness to emerge, which pairs wonderfully with the spices. Adding garlic and curry powder brings a fragrant aroma to your kitchen, enticing everyone around to gather for dinner.

Using quality chicken broth is key to a rich curry sauce. Homemade broth will offer the best flavor, but store-bought options can work well in a pinch. The addition of soy sauce not only enhances the umami flavor but also adds a delightful saltiness that complements the curry powder. Finally, thickening the sauce with cornstarch creates a velvety texture that clings beautifully to the chicken and rice.

Serving Suggestions

Chicken Katsu Curry is best served hot over a bed of fluffy, steamed rice. The rice acts as a neutral base that absorbs the delicious curry sauce, making each bite a harmonious blend of flavors. Consider using jasmine or basmati rice for a fragrant touch that complements the dish beautifully. For an extra layer of flavor and texture, top the curry with freshly chopped green onions and a side of pickled ginger. These garnishes not only add visual appeal but also provide a refreshing contrast to the rich curry.

If you're looking to enhance the nutritional profile of your meal, consider adding steamed vegetables such as broccoli or snap peas on the side. They add color and crunch, balancing out the richness of the fried chicken and curry sauce. This dish is not only satisfying but also makes for excellent leftovers, so consider making a larger batch for meal prep during the week.

Ingredients

For the Chicken Katsu

4 boneless, skinless chicken thighs
Salt and pepper to taste
1 cup all-purpose flour
2 large eggs, beaten
2 cups panko breadcrumbs
Vegetable oil for frying

For the Curry Sauce

1 onion, finely chopped
2 carrots, sliced
2 cloves garlic, minced
1 tablespoon curry powder
1 tablespoon soy sauce
2 cups chicken broth
1 tablespoon cornstarch mixed with 2 tablespoons water
Salt to taste

For Serving

Cooked rice
Chopped green onions (optional)
Pickled ginger (optional)

Instructions

Prepare the Chicken

Season the chicken thighs with salt and pepper. Dredge each piece in flour, dip in beaten eggs, and coat with panko breadcrumbs.

Fry the Chicken

In a large skillet, heat vegetable oil over medium-high heat. Fry the chicken for about 5-7 minutes on each side until golden and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

Make the Curry Sauce

In the same skillet, add the chopped onion and carrots. Cook until softened, then add garlic and curry powder. Stir for 1 minute and then add soy sauce and chicken broth. Bring to a simmer.

Thicken the Sauce

Add the cornstarch mixture to the curry sauce and stir until thickened. Season with salt to taste.

Serve

Slice the fried chicken katsu and serve it over rice, topped with the curry sauce. Garnish with green onions and pickled ginger if desired.

Storing and Reheating

If you have leftovers, store the chicken katsu and curry sauce separately in airtight containers in the refrigerator. Properly stored, the chicken katsu will remain crispy for a day or two, while the curry sauce can last up to a week. When reheating, place the chicken katsu in an oven at 350°F (175°C) for about 10-15 minutes to regain its crispiness. The curry sauce can be warmed on the stovetop or in the microwave until heated through.

For long-term storage, consider freezing the unfried chicken katsu. Prepare the chicken as directed up to the frying stage, then freeze the breaded pieces on a baking sheet before transferring them to a freezer-safe bag. This will allow you to enjoy homemade katsu anytime you crave it without sacrificing quality.

Variations to Try

While the classic chicken katsu curry is delightful, experimenting with different proteins can yield delicious results. Swap out chicken for pork or even tofu for a vegetarian option. Both alternatives can be prepared using the same methods and will absorb the flavors of the curry sauce beautifully. Additionally, feel free to adjust the spice level of the curry sauce to suit your palate. Adding chili powder or fresh chilies can bring a welcome heat that complements the dish.

You can also explore different types of curry by incorporating additional spices or even coconut milk for a creamy twist. This not only adds a rich flavor but also a unique texture. By playing with the ingredients, you can create a personalized version of this dish that suits your taste.

Questions About Recipes

→ Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but thighs are juicier and more flavorful.

→ Is this recipe suitable for meal prep?

Absolutely! The chicken katsu and curry sauce can be stored separately in the fridge for up to 3 days.

→ Can I make the curry sauce vegetarian?

Yes, you can substitute the chicken broth with vegetable broth and omit the chicken.

→ What can I serve with Chicken Katsu Curry?

This dish is traditionally served with rice, but you can also pair it with a side salad or steamed vegetables.