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Chicken Katsu Curry

There’s something incredibly comforting about a warm bowl of Chicken Katsu Curry, isn’t there? The crispy chicken, the rich curry sauce, and the fluffy rice create a dish that feels like a warm hug on a chilly day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Katsu
  • to taste salt and pepper Essential for seasoning your chicken just right.
  • 1 cup all-purpose flour For that crispy coating.
  • 2 large eggs beaten, helps the breadcrumbs stick perfectly.
  • 1 cup panko breadcrumbs These give the chicken its delightful crunch.
For the Curry Sauce
  • 1 onion diced Adds a lovely sweetness to the curry.
  • 2 carrots sliced For color and sweetness.
  • 2 cloves garlic minced, a must for flavor!
  • 1 tablespoon ginger minced, adds a warm, spicy note.
  • 2 tablespoons curry powder The heart of the dish!
  • 2 cups chicken broth For a rich and flavorful sauce.
  • 1 tablespoon soy sauce A touch of umami.
  • 1 tablespoon honey Balances the spice with sweetness.

Equipment

  • Large Skillet

Method
 

  1. Step 1: Start by seasoning the chicken breasts with salt and pepper. Dredge each piece in flour, dip it into the beaten eggs, and then coat it with panko breadcrumbs.
  2. Step 2: In a large skillet, heat vegetable oil over medium heat. Fry the chicken until golden brown and cooked through, about 5-7 minutes on each side. Remove and set aside to drain on paper towels.
  3. Step 3: In the same skillet, add a little more oil if needed and sauté the onion, carrots, garlic, and ginger until softened, about 5 minutes.
  4. Step 4: Stir in the curry powder and cook for an additional minute until fragrant.
  5. Step 5: Pour in the chicken broth, soy sauce, and honey. Bring to a simmer and cook for about 10-15 minutes, allowing the sauce to thicken slightly.
  6. Step 6: Slice the fried chicken katsu and serve it over cooked rice. Ladle the curry sauce over the top and garnish with chopped green onions.

Notes

If you have leftovers, store them in an airtight container in the fridge. They will keep well for about 3-4 days. You can also freeze the curry for up to 3 months.