Japanese Katsu Curry combines crispy breaded chicken cutlets with a rich, mildly spicy curry sauce, served over steamed rice. This tasty dish offers a perfect blend of crunch and rich curry, making it a satisfying comfort food. It is easy to customise with different spice levels and it is one of my favourite Japanese dish!

Tip #1

Even Cooking of Chicken: Ensure the chicken breasts are evenly pounded to promote uniform cooking and perfect texture in every bite.

Tip #2

Curry Consistency: For the best flavour, allow the curry sauce to simmer with the vegetables before adding the curry block. This helps develop a deeper flavour and ensures the vegetables are perfectly tender.

Tip #3

Maintain Oil Temperature: Keep the frying oil at a consistent temperature to ensure the chicken cooks evenly and the breadcrumbs become perfectly crisp without absorbing too much oil.

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Japanese Katsu Curry

Cooking Time: 1 hour

Servings: 4

Ingredients

For Curry:

110g Japanese curry block (such as Golden Curry)
1 onion, sliced
1 large carrot, chopped
1 large potato, chopped
4 cups water (or as per curry block instructions)
Vegetable oil

For Chicken Katsu:

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

Preparation

Make the Curry:

In a medium pot, heat a bit of vegetable oil over medium heat. Add the sliced onion, chopped carrot, and potato. Sauté until the onions become translucent.
Add 4 cups of water to the pot and bring to a boil. Once boiling, reduce the heat to a simmer and cook until the vegetables are tender. Add the curry block, breaking it into smaller pieces, and stir until fully dissolved and the sauce thickens.
Allow the curry to simmer for a few more minutes to enhance the flavors. Adjust the thickness by adding more water if needed.

Prepare the Chicken Katsu:

Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet. Season both sides with salt and pepper.
Dredge each chicken breast first in flour, then dip into beaten eggs, and finally coat thoroughly with panko breadcrumbs.
In a large skillet, heat vegetable oil over medium-high heat. Fry the chicken until golden brown and fully cooked, approximately 3-4 minutes on each side. Place on paper towels to drain excess oil, then slice into strips.