Chicken Katsu Curry is one of my absolute favorite Japanese-style curries. Juicy, crispy chicken cutlet topped with a rich, flavorful curry sauce made from scratch! Seriously, it's SO good!
Chicken Katsu Curry
I usually make this dish when I'm craving curry for dinner—believe me, it's not as hard to make as it seems. You just fry the breaded chicken until it's crispy, make the katsu curry, and then serve the curry over the chicken cutlet. Ta-da!
The curry is the star of this dish; I really don't prefer to use the store-bought curry. Instead, I made it myself. This is how I guarantee the best taste ever.
I marinate the chicken cutlets before breading and then fry them until crispy.
I serve this dish with white rice Zucchini Patties or Pan Fried Green Bean.
You'll Need
Chicken Breasts. I use skinless chicken breasts because they are the most suitable chicken part for making chicken fillet.
Milk. I marinated the chicken breasts in milk for 20 minutes before frying them to tenderize the meat, giving it a better texture once fried.
All-purpose flour. The flour helps coat the chicken to create a crispy texture. I add some chilli powder to the flour to ensure the chicken katsu does not taste bland.
Eggs. The eggs help put the coating, and the chicken stays together. I also add light soy sauce to the eggs for added flavor.
Panko. This Japanese breadcrumbs creates a crispy outer layer for the chicken fillets.
Sunflower Oil. I fry the chicken in sunflower oil or you can use vegetable oil.
For the Katsu Curry, I use unsalted butter, carrot, onion, garlic, ginger, mid curry powder, honey, Ketchup and chicken broth.
Tip: I used mild curry powder; however, you can use hot if you want it extra spicy.
Find the quantities in the recipe card.
How To Make Chicken Katsu Curry - Step By Step
One: Cut each chicken breast in half lengthwise. Put each chicken cutlet between two sheets of parchment pepper or plastic wrap and lightly pound the them with a rolling pin to flatten a little bit so they cook evenly.
Tip: Pat the chicken breasts dry using a paper towel before using them for this recipe for better texture.
Two: In a bowl, mix milk, salt and chicken fillets. Cover and refrigerate for 15-20 minutes.
Three: Now, tip the eggs, flour and breadcrumbs into three separate bowls. Add the chilli powder to the flour. And add the soy sauce to the eggs.
Four: Take one chicken fillet out of the milk and dredge in the flour mix, then dip it into the beaten egg mixture and coat in the breadcrumbs. Repeat with the rest of the chicken.
Five: To make the curry, heat the butter in a skillet or large pot over medium heat, add carrot and onion and cook for 3-4 minutes, then add ginger and garlic and cook for 2 minutes more.
Six: Stir in curry powder, honey, ketchup and soy sauce, cook for 1-2 minutes, then pour in chicken broth, and simmer for 15-20 minutes until the carrot is soft.
Seven: Now, Put the sauce mixture into the blender and beat until smooth; season with salt and pepper.
Tip: If the sauce is too thick, add a little water.
Eight: To cook the chicken, heat the oil in a large frying pan for 170 (340°F) or over medium-high heat, then add the chicken fillets (as you can fit) and fry for 3-4 minutes on each side until crispy and golden brown.
Nine: Put the chicken on a kitchen paper towel to get rid of the excess oil, then transfer to a serving plate, slice the chicken, and then top them with the curry sauce and serve.
Tip: You can put the chicken on a baking tray and bake for 25-30 minutes at 200 C / 400 F instead of frying them.
Tip: I refrigerate leftover chicken katsu and curry in separate containers for up to three days. I only top the curry just before serving.
More Chicken Recipes
- Easy Lime Coconut Chicken
- Devilled Chicken
- Crispy Fried Chicken Fingers
- Chinese Peanut Butter Chicken Recipe
- Mexican Shredded Chicken Tacos
- Panko Breaded Chicken Breast (Baked)
- Indian Curry Chicken Recipe
- Chicken And Bell Pepper Stir Fry
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Recipe
Chicken Katsu Curry
Equipment
- Frying pan
Ingredients
- 2 chicken breasts , cut lengthwise
- 400 ml milk
- 1 cup all purpose flour
- 2 eggs , beaten
- 2 cups Panko breadcrumbs
- ½ teaspoon chilli power
- 1 teaspoon soy sauce
- 3 cups sunflower oil , for frying
For the Katsu Curry
- 2 tablespoon butter
- 1 carrot , chopped
- 1 onion , chopped
- 4 cloves garlic , chopped
- 1 knob ginger , chopped
- 2 tablespoon mild curry powder
- 1 tablespoon ketchup
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 700 ml chicken broth
Instructions
- Cut each chicken breast in half lengthwise. Put each chicken slice between two sheets of parchment pepper or plastic wrap and beat with a rolling pin to flatten a little bit.
- In a bowl, mix milk, salt and chicken fillets. Cover and refrigerate for 15-20 minutes.
- Now, tip the eggs, flour and breadcrumbs into three separate bowls. Add the chilli powder to the flour. And add the soy sauce to the eggs.
- Now, take one chicken fillet out of the milk and dredge in the flour mix, then dip it into the egg mix and coat in the breadcrumbs. Repeat with the rest of the chicken.
To make the curry
- Heat the butter in a skillet, add carrot and onion and cook for 3-4 minutes, then add ginger and garlic and cook for 2 minutes more.
- Stir in curry powder, honey, ketchup and soy sauce, cook for 1-2 minutes, then pour in chicken broth, and simmer for 15-20 minutes until the carrot is soft.
- Now, Put the sauce mixture into the blender and beat until smooth; season with salt and pepper.
To cook the chicken
- Heat the oil in a large frying pan, then add the chicken fillets (as you can fit) and fry for 3-4 minutes on each side until golden.
- Put the chicken flite on a serving plate, top with the curry sauce and serve.
Gianna says
So crispy and flavourful chicken, and the curry is so delicious. Excellent recipe; I will definitely make it again!