Japanese Chicken Katsu Curry

Chicken katsu curry features crispy chicken served with a rich and savoury Japanese curry sauce. It’s so satisfying and comforting, and it was one of my go-to dishes to make while I was at university!

ingredients:

This recipe serves 2 people!

• 2 chicken breast (or deboned chicken thighs)
• 1/2 cups panko (Japanese breadcrumbs)
• 2 eggs, beaten
• salt, pepper, garlic powder
• 2 servings of white rice

Curry:

• 1 carrot, diced
• 1 onion, sliced
• 1 potato, diced
• 1 tbsp tomato paste
• 4 cups water
• 4 cubes of Japanese curry mix

steps:

1. Butterfly your chicken breast by cutting it horizontally without completely separating the two sides (to create a thinner and more even meat). Then pound both sides of your chicken breast with a meat hammer/ or the back of a knife. Season with salt, pepper and garlic powder on both sides.
2. Coat your chicken breast in flour, beaten eggs, then panko breadcrumbs in order, ensuring each side is evenly coated.
3. Heat an inch of oil in a pan over medium heat and fry for 4-5 minutes per side or until golden brown. Remove and slide chicken katsu into bite-sized pieces.
4. To make the curry, heat some oil in a pot, add sliced onions and cook until softened. Add 1 tbsp tomato paste and stir to bring out the flavour.
5. Add potatoes and carrots and saute for 5 minutes. Add water, cover the pot, and simmer for 10 minutes until vegetables are soft.
6. Add curry cubes and simmer until sauce thickens. 
7. Serve with rice and chopped chicken katsu. Enjoy!

check out more Japanese recipes!

• Gyudon (Japanese Beef Rice Bowl)
• Teriyaki Beef Rice Burger

Japanese Chicken Katsu Curry

Cuisine: Japanese

Servings

2

servings

Prep time

10

minutes

Cooking time

15

minutes

Cook Mode

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Ingredients

• 2 chicken breast (or deboned chicken thighs)

• 1/2 cups panko (Japanese breadcrumbs)

• 2 eggs, beaten

• salt, pepper, garlic powder

• 2 servings white rice

• Curry:

• 1 carrot, diced

• 1 onion, sliced

• 1 potato, diced

• 1 tbsp tomato paste

• 4 cups water

• 4 cubes Japanese curry mix

Directions

• Butterfly your chicken breast by cutting it horizontally without completely separating the two sides (to create a thinner and more even meat). Then pound both sides of your chicken breast with a meat hammer/ or the back of a knife. Season with salt, pepper and garlic powder on both sides.
• Coat your chicken breast in flour, beaten eggs, then panko breadcrumbs in order, ensuring each side is evenly coated.
• Heat an inch of oil in a pan over medium heat and fry for 4-5 minutes per side or until golden brown. Remove and slide chicken katsu into bite-sized pieces.
• To make the curry, heat some oil in a pot, add sliced onions and cook until softened. Add 1 tbsp tomato paste and stir to bring out the flavour.
• Add potatoes and carrots and saute for 5 minutes. Add water, cover the pot, and simmer for 10 minutes until vegetables are soft.
• Add curry cubes and simmer until sauce thickens.
• Serve with rice and chopped chicken katsu. Enjoy!

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