Go Back

Katsu Curry

A comforting Japanese dish featuring crispy breaded chicken served with a rich curry sauce over rice.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the Katsu
  • 4 boneless chicken thighs
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 cups panko breadcrumbs
  • Vegetable oil for frying
For the Curry Sauce
  • 2 tablespoons vegetable oil
  • 1 onion finely chopped
  • 2 carrots diced
  • 2 cups chicken or vegetable broth
  • 3 tablespoons curry powder
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 tablespoon cornstarch optional, for thickening

Equipment

  • Frying pan
  • Large pot
  • Cutting board
  • Sharp knife
  • Whisk
  • Measuring cups and spoons
  • Serving plates

Method
 

  1. Start by flattening the chicken thighs to ensure even cooking.
  2. In three separate shallow dishes, place flour, beaten eggs, and panko breadcrumbs.
  3. Dredge each piece of chicken in flour, dip in eggs, and coat with panko.
  4. In a frying pan, heat half an inch of vegetable oil over medium heat.
  5. Carefully add the breaded chicken to the hot oil, frying for about 5-7 minutes per side until golden brown.
  6. In a large pot, heat the vegetable oil and sauté the onions and carrots until softened.
  7. Pour in the broth, curry powder, soy sauce, and honey, stirring well, and let it simmer for about 15-20 minutes.
  8. If you prefer a thicker sauce, mix cornstarch with a little water and stir it into the curry.

Notes

Katsu Curry is best enjoyed hot and fresh, served over steaming rice.