Chicken Katsu Curry

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This chicken katsu curry is a flavorful and easy-to-make Japanese dish featuring crispy, juicy chicken katsu and a rich, comforting Japanese curry sauce. Served with fluffy rice, it’s the kind of cozy, satisfying meal you’ll want to make again and again!

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Main Course

Cuisine: Japanese, Japanese-Inspired

Keyword: chicken katsu, chicken katsu curry, katsu curry

Servings: servings

Calories: 591kcal

Ingredients

Japanese Curry

1 tablespoon vegetable oil
2 yellow onions roughly diced
salt and pepper
2 carrots cut into thick slices
2 potatoes cut into cubes
3 ½ cups water more as needed
½ package Japanese curry roux usually for 6 servings (according to the package)
other add-ins of your choice (optional) like cocoa powder, ketchup, chuno sauce, soy sauce, honey

Chicken Katsu

½ cup all-purpose flour
2 teaspoons salt
¼ teaspoon black pepper
1 cup panko breadcrumbs
2 eggs
4 chicken cutlets or 2 chicken breasts cut in half
¼ cup vegetable oil or oil spray more as needed

US Customary - Metric

Instructions

First, preheat some vegetable oil in a pot over medium heat. Then add the onion and sauté until the edges are browned. Season with salt and pepper.
1 tablespoon vegetable oil, 2 yellow onions, salt and pepper
Next, add the carrots and potatoes to the pot. Pour the water into the pot, then cover and simmer for 15 minutes until the vegetables are tender.
2 carrots, 2 potatoes, 3 ½ cups water
In the meantime, place the flour, salt, and black pepper in a shallow bowl and stir together. In another bowl, beat the eggs. Place the panko breadcrumbs in another bowl.
½ cup all-purpose flour, 2 teaspoons salt, ¼ teaspoon black pepper, 1 cup panko breadcrumbs, 2 eggs
Place a chicken cutlet in the flour bowl and flip it until it is evenly covered. Then dip it in the egg bowl until covered. Finally, place it in the breadcrumb bowl and flip until the chicken cutlet is covered completely. Repeat with all chicken cutlets. Set aside.
4 chicken cutlets
Option 1: Preheat some vegetable oil in large pan over medium heat. Then add the breaded chicken cutlets and sear from both sides until browned and cooked through. Option 2: Preheat your air fryer to 400 °F (200 °C). Place the chicken cutlets in the air fryer basket. Generously spray them with oil. Then flip and spray the other side. Air fry for 10-15 minutes until crispy.
¼ cup vegetable oil or oil spray
Next, add the Japanese curry roux to the pot and continue to simmer for 5 minutes while stirring the curry. This ensures that the roux dissolves and the curry thickens.
½ package Japanese curry roux
Check the seasoning and adjust to taste with your favorite add-ins. Also, feel free to thin the curry with some water or thicken it by letting it simmer uncovered.
other add-ins of your choice (optional)
Serve the curry alongside white rice and the chicken katsu. Enjoy!

Nutrition