Name: Chicken Katsu Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 2 boneless, skinless chicken breasts; Salt and pepper, to taste; ½ cup all-purpose flour; 1 large egg, beaten; 1 cup panko breadcrumbs; Oil, for frying; 1 tablespoon vegetable oil (for sauce); 1 small onion, diced; 2 cloves garlic, minced; 1 medium carrot, chopped; 1 medium potato, diced (optional); 2 tablespoons curry powder; 2 tablespoons all-purpose flour; 2 cups chicken broth; 1 tablespoon soy sauce; 1 tablespoon honey or sugar; 1 teaspoon Worcestershire sauce; Salt and pepper, to taste

Chicken Katsu Curry brings together the best of both worlds: crunchy, golden-brown fried chicken and a warm, mildly spiced Japanese curry. I love how the crispy cutlet contrasts beautifully with the rich, velvety sauce. Served over a bed of steamed rice, this dish always hits the spot when I’m craving something hearty and comforting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Katsu:

2 chicken breasts (boneless, skinless)

Salt and pepper, to taste

½ cup all-purpose flour

1 large egg, beaten

1 cup panko breadcrumbs

Oil, for frying

For the Curry Sauce:

1 tablespoon vegetable oil

1 small onion, diced

2 cloves garlic, minced

1 medium carrot, chopped

1 medium potato, diced (optional)

2 tablespoons curry powder

2 tablespoons all-purpose flour

1 tablespoon soy sauce

2 cups chicken broth

1 tablespoon honey or sugar

1 teaspoon Worcestershire sauce

Salt and pepper, to taste

Directions

Prepare the chicken:
I start by slicing each chicken breast in half horizontally, making thinner cutlets. Then I season both sides with salt and pepper.

Coat the chicken:
Next, I dredge each cutlet in flour, dip it into the beaten egg, and coat it thoroughly with panko breadcrumbs. I make sure they’re well covered for maximum crunch.

Fry the chicken:
I heat oil in a skillet over medium-high heat and fry the cutlets for about 3–4 minutes on each side until they’re golden brown and cooked through. Then I transfer them to a paper towel–lined plate to drain excess oil.

Make the curry sauce:
In a saucepan, I heat the oil and sauté the diced onion until soft. I add garlic, carrots, and optional potatoes and cook them for 2–3 minutes. I stir in the curry powder and flour, letting it cook for a minute before gradually whisking in the chicken broth. Once the sauce is smooth, I stir in soy sauce, honey (or sugar), and Worcestershire sauce. I let it simmer for 10–15 minutes, stirring occasionally, until it thickens and the veggies are tender. I adjust the seasoning with salt and pepper.

Assemble the dish:
I slice the crispy chicken cutlets and lay them over a bed of steamed rice. Then I spoon the rich curry sauce generously over the top.

Servings and timing

Servings: 2–3

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Variations

When I want to save time, I swap the homemade curry sauce for a Japanese curry roux block like Golden Curry or Vermont Curry. I also love adding extra vegetables like peas, mushrooms, or bell peppers to the sauce. For more heat, I mix in chili flakes or hot curry powder.

Storage/Reheating

To store leftovers, I keep the chicken and curry sauce in separate airtight containers in the fridge for up to 3 days. When I’m ready to eat, I reheat the curry gently on the stovetop or in the microwave until hot. I reheat the chicken in the oven or air fryer to bring back the crispiness — microwaving tends to make it soggy.

FAQs

How do I keep the chicken crispy after frying?

I always place the chicken on a wire rack after frying instead of a plate to keep it from steaming. Reheating in an oven or air fryer also helps maintain the crisp.

Can I make this dish ahead of time?

Yes, I often make the curry sauce a day in advance and store it in the fridge. I fry the chicken fresh to keep it crispy.

What’s the best rice to serve with Chicken Katsu Curry?

I usually go with short-grain Japanese rice for authenticity, but jasmine or even regular white rice works just as well.

Is there a vegetarian version of this dish?

Absolutely! I replace the chicken with tofu or a plant-based cutlet, and use vegetable broth in the curry sauce.

Can I bake the chicken instead of frying it?

Yes, I bake the breaded chicken in a 400°F (200°C) oven for 20–25 minutes, flipping halfway. It’s not quite as crispy but still delicious.

Conclusion

Chicken Katsu Curry is one of those meals I never get tired of. It’s cozy, crunchy, flavorful, and easy to make with ingredients I usually have on hand. Whether I keep it classic or switch it up with extra veggies or spice, this dish always delivers. I highly recommend giving it a spot in the dinner rotation — it’s worth every bite.

Recipe: