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Chicken Katsu Curry

Ah, the comforting aroma of chicken katsu curry wafting through the kitchen! This dish has a special place in my heart, reminding me of cozy dinners shared with loved ones. It’s one of those meals that’s not only incredibly delicious but also quick and easy to whip up on a busy weeknight. Trust me, once you try this recipe, it will become a cherished favorite in your home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Katsu
  • 1 cup all-purpose flour For dredging, it gives the chicken a nice coating.
  • 2 large eggs beaten, helps the breadcrumbs adhere to the chicken.
  • 2 cups panko breadcrumbs For that irresistibly crispy texture.
  • vegetable oil Needed for frying the chicken to golden perfection.
For the Curry Sauce
  • 1 cup cooked rice A perfect base for the curry and chicken.
  • 1 onion finely chopped Adds depth and sweetness to the curry.
  • 2 carrots sliced For a touch of sweetness and color.
  • 2 cloves garlic minced, because garlic makes everything better!
  • 1 tablespoon ginger grated, a fragrant addition that brightens the curry.
  • 2 cups chicken broth The base of your curry sauce.
  • 2 tablespoons curry powder This is where the magic happens, bringing warmth and flavor.
  • 1 tablespoon soy sauce For a rich umami kick.
  • 1 tablespoon Worcestershire sauce Adds a complex flavor to the sauce.
  • 1 tablespoon cornstarch mixed with 2 tablespoons water, optional for thickening the sauce.

Equipment

  • Large Skillet
  • Large Pot

Method
 

  1. Step 1: Start by seasoning the chicken breasts with salt and pepper. This simple step makes a big difference in flavor.
  2. Step 2: Dredge each chicken breast in flour, shaking off any excess. This helps the egg and breadcrumbs stick better.
  3. Step 3: Next, dip the floured chicken in the beaten eggs, ensuring it’s well-coated, then coat with panko breadcrumbs. This is where you get that delightful crunch!
  4. Step 4: Heat vegetable oil in a large skillet over medium heat. Fry the chicken until it’s golden brown and cooked through, about 4-5 minutes per side. Once done, remove the chicken and let it drain on paper towels.
  5. Step 5: In another pot, heat a small amount of oil over medium heat. Sauté the chopped onion, sliced carrots, garlic, and ginger until softened. Your kitchen will smell amazing!
  6. Step 6: Add the chicken broth, curry powder, soy sauce, and Worcestershire sauce to the pot. Bring everything to a simmer.
  7. Step 7: If you want a thicker sauce, add the cornstarch mixture and stir until it combines nicely.
  8. Step 8: Slice the fried chicken and serve it over cooked rice, generously topped with the curry sauce. Enjoy!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pan over low heat or in the microwave. The curry sauce may thicken in the fridge, so feel free to add a splash of broth or water when reheating.