Katsu Curry

Indulge in the ultimate comfort food with this authentic Japanese Katsu Curry recipe—a harmonious blend of crispy breaded chicken, velvety curry sauce, and perfectly steamed rice. This dish features golden panko-crusted chicken breasts, fried to perfection, served alongside a rich, aromatic curry made with sautéed onions, carrots, potatoes, and a fragrant mix of curry powder, ginger, and garlic. The smooth curry sauce, thickened with traditional curry roux blocks and enhanced with a splash of soy sauce, adds a savory depth of flavor. Ideal for weeknight dinners or a cozy weekend treat, this dish delivers a satisfying combination of textures and bold flavors in every bite. Serve it hot, garnished as desired, and experience one of Japan's most beloved comfort meals. Perfect search terms: "Japanese Katsu Curry," "crispy chicken curry," "easy homemade katsu recipe."

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 pieces chicken breasts
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 100 grams all-purpose flour
• 2 large eggs
• 150 grams panko breadcrumbs
• 250 milliliters vegetable oil
• 1 medium, chopped onion
• 1 medium, sliced carrot
• 1 medium, diced potato
• 2 tablespoons curry powder
• 2 blocks curry roux blocks
• 2 cloves, minced garlic
• 1 teaspoon, grated ginger
• 750 milliliters chicken broth
• 1 tablespoon soy sauce
• 200 grams glutinous rice
• 400 milliliters water

Directions

Step 1

Rinse the rice in cold water until the water runs clear. Combine the rinsed rice with 400ml water in a rice cooker and cook according to your rice cooker's instructions.

Step 2

Season the chicken breasts with salt and pepper on both sides.

Step 3

Prepare the breading station with three shallow dishes: one with flour, one with beaten eggs, and the last with panko breadcrumbs.

Step 4

Dredge each chicken breast in flour, shaking off the excess, then coat it with beaten egg, and finally press it into the panko breadcrumbs, ensuring it's completely covered. Set aside.

Step 5

In a large skillet, heat 200ml of vegetable oil over medium heat. Once hot, fry the breaded chicken pieces for about 5-6 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

Step 6

In a separate pot, heat the remaining 50ml of oil over medium heat. Add the chopped onion and sauté until it becomes translucent.

Step 7

Add the minced garlic, grated ginger, sliced carrot, and diced potato to the pot. Sauté for an additional 5 minutes.

Step 8

Stir in the curry powder and cook for 1 minute until fragrant.

Step 9

Pour in the chicken broth and add the curry roux blocks and soy sauce. Stir well to dissolve the curry blocks.

Step 10

Simmer the curry on low heat for about 20 minutes, stirring occasionally, until the vegetables are tender and the curry has thickened.

Step 11

Slice the fried chicken breasts into strips. Serve the chicken slices over the cooked rice and generously ladle the curry sauce with vegetables over the top.

Nutrition Facts

Serving size	(2750.2g)

Amount per serving	% Daily Value*
Calories	4318.7

Total Fat 270.8g	0%
Saturated Fat 47.3g	0%
Polyunsaturated Fat 144.1g
Cholesterol 662.5mg	0%
Sodium 11865.8mg	0%
Total Carbohydrate 314.3g	0%
Dietary Fiber 17.9g	0%
Total Sugars 26.1g
Protein 174.8g	0%

Vitamin D 82IU	0%
Calcium 332.2mg	0%
Iron 28.3mg	0%
Potassium 2045.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.5%

Protein: 15.9%

Carbs: 28.6%