Chicken Katsu Curry Recipe

Chicken Katsu Curry

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This katsu chicken curry was introduced to Japan by the British more than a century ago and has become a favorite dish to make at home. This recipe combines a rich curry sauce with a crispy, fried chicken cutlet. Serve with steamed Japanese rice, red and yellow daikon pickles, tonkatsu sauce, soft-boiled eggs, and Japanese 7-spice seasoning.

Submitted by Dav3d

Updated on April 5, 2024

Chicken katsu curry with carrots and potatoes over rice

Prep Time:

15 mins

Cook Time:

1 hr 15 mins

Total Time:

1 hr 30 mins

Servings:

Jump to Nutrition Facts

Ingredients

Curry Sauce:

1 tablespoon oil
2 medium onions, chopped
3 medium potatoes, chopped
2 medium carrots, chopped
3 ½ cups water, or as needed
1 (3.5 ounce) container curry sauce mix (such as S&B Golden Curry)
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1 tablespoon apricot jam
1 tablespoon soy sauce
1 teaspoon curry powder

Chicken Katsu:

4 (5 ounce) skinless, boneless chicken breast halves
kosher salt and ground black pepper to taste
¼ cup all-purpose flour
1 large egg, beaten, or as needed
1 cup panko bread crumbs
½ cup peanut oil for frying, or as needed

Directions

Make curry sauce: Heat oil in a large pot over medium-high heat. Cook onions in hot oil until soft and starting to caramelize, about 8 minutes. Add potatoes and carrots. Pour in water and bring to a boil. Reduce heat to low, cover, and cook until potatoes are soft, about 45 minutes.
Remove from heat and stir in curry sauce mix until dissolved. Add ketchup, Worcestershire sauce, jam, and soy sauce. Simmer until sauce is thickened, 10 to 15 minutes.
Meanwhile, make chicken katsu: Flatten chicken breasts with a kitchen mallet to a thickness of 1/4 inch. Season with salt and pepper.
Place flour onto a large plate, add beaten egg to a small plate, and place bread crumbs onto a second large plate.
Press chicken into flour to coat, dip in beaten egg, and press in bread crumbs to coat generously.
Heat oil in a large saucepan to 355 degrees F (180 degrees C). Carefully lower breaded cutlets into hot oil and fry until golden brown, about 3 minutes per side. An instant-read thermometer inserted into a cutlet should read 165 degrees F (75 degrees C).
While chicken is cooking, stir curry powder into sauce until incorporated.
Slice chicken into strips and spoon curry sauce over the top to serve.

Recipe Tips

Check the curry sauce mix package and use the amount of water it calls for.

You can use thin-cut chicken breasts.

You can use vegetable oil for frying instead of peanut oil.

Nutrition Facts (per serving)

613	Calories
18g	Fat
79g	Carbs
42g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 613
% Daily Value *
Total Fat 18g	23%
Saturated Fat 3g	17%
Cholesterol 127mg	42%
Sodium 1590mg	69%
Total Carbohydrate 79g	29%
Dietary Fiber 6g	20%
Total Sugars 9g
Protein 42g	83%
Vitamin C 40mg	44%
Calcium 124mg	10%
Iron 4mg	24%
Potassium 1277mg	27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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