Published in Recipes
Japanese Chicken Katsu Curry Recipe
Beloved comfort food that combines the crispy, golden crunch of breaded chicken with a rice
By Daniel
● Time to make: 65 Min
• Serves: 2
Ingredients / Shopping list:
Easy way to cook Japanese Chicken Katsu Curry Recipe
- In a flat dish, combine the flour with a pinch of salt and pepper.
- Dip each chicken patty in the egg mixture, then coat evenly with flour.
- Press panko breadcrumbs onto the sides and top of each patty until well coated.
- Heat oil in a deep pan over medium-high heat (about 180°C).
- Carefully place chicken katsu into the oil, maintaining space between them to avoid overcrowding.
- Fry for about 8-10 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
- Heat 1 tablespoon of oil in a large pot over medium heat.
- Add diced onion, garlic, and ginger, sautéing for about 3 minutes until fragrant.
- Stir in carrots and cook until tender-crisp (about 5-7 minutes).
- Pour in chicken broth, bring to a boil, then reduce heat to low.
- In a small bowl, dissolve curry roux with a splash of water. Stir into the pot and simmer for about 10
minutes, or until thickened. - Once the curry is simmering, add the fried chicken to the pot, stirring to coat evenly in the sauce.
- Cook white rice according to package instructions or using a rice cooker.
Pro version
- Double-Fry Method: Extra-Crispy Katsu
- Homemade Curry Roux: Rich and Aromatic
- Cheese-Topped Variation: Melted Cheese Delight
- Pork Katsu Curry, substitute chicken with pork chops, or even ground meat for a juicy, flavourful alternative
Tips / Plating:
- Slice the chicken katsu diagonally and arrange over a bed of cooked rice.
- Pour the curry sauce generously over the chicken.
- Garnish with pickled vegetables (kimchi, radish), sesame seeds, and green onions.
- For an elegant presentation, serve in a bowl with rice at the bottom and curry on top.
- Add colorful garnishes around the dish for visual appeal.
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