Chicken Katsu Curry
Equipment
- Large Pot
Ingredients
Chicken Katsu
- 6 oz boneless chicken thighs, see note 1
- ½ cup flour
- 1 egg
- ½ cup panko, I used whole wheat
- Salt and pepper, to taste
Curry Sauce
- 2 instant curry blocks
- 2.5 cups water
- ½ yellow potato, diced
- 1 carrot, cut into wedges
- ½ onion, sliced
- 2 tablespoons dark chocolate
Rice:
Optional Garnishes:
- Scallions
- Sesame seeds
- Steamed greens
Instructions
- Pound the chicken thighs to ½ inch thickness under plastic wrap.
- Set up three separate dredging stations: flour mixed with salt and pepper, a beaten egg, and panko.
- Coat the chicken in flour, dip into the egg, then coat with panko.
- Fry the chicken in hot oil until golden brown and crispy, about 3-4 minutes per side.
- In a pot, sauté the carrot, potato, and onion until softened, about 5-7 minutes.
- Add the curry blocks and cover with water. Simmer until the sauce thickens.
- Stir in dark chocolate and mix until melted and smooth.
- Slice the chicken into strips and serve over rice with curry on the side.
- Garnish with scallions and sesame seeds, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Table of Contents
Crispy, Saucy, and So Comforting: Chicken Katsu Curry
There’s nothing more satisfying than digging into a plate of Chicken Katsu Curry. The crispy golden chicken, thick savory curry, and fluffy rice, it’s nostalgic comfort food that hits every craving. I grew up eating this combo, and it still makes me happy every time I make it. This version is quick, easy, and just as good as what you’d get at a Japanese restaurant, maybe even better (if I do say so myself!). Add some steamed greens or an egg on the side and you’ve got a full-on restaurant meal at home.
The Secret to Perfect Chicken Katsu
The key to crispy chicken katsu is all in the breading. I pound the chicken thighs thin, then dredge them in flour, egg, and panko breadcrumbs for that signature light and crunchy coating. Fry until golden brown and you’ve got the kind of crispiness that stays crunchy even after it’s topped with curry sauce. If you prefer, you can also serve the curry on the side so the katsu stays ultra crisp, totally up to you.
Ingredients for Chicken Katsu Curry
Chicken Katsu
- 6 oz boneless chicken thighs
- ½ cup flour
- 1 egg
- ½ cup panko (I used whole wheat)
- Salt and pepper, to taste
Curry Sauce
- 2 instant curry blocks
- 2.5 cups water
- ½ yellow potato, diced
- 1 carrot, cut into wedges
- ½ onion, sliced
- 2 tablespoons dark chocolate
Rice and Garnishes
- Steamed white rice
- Scallions (optional)
- Sesame seeds (optional)
- Steamed greens (optional)
How to Make Chicken Katsu Curry
Step-by-Step Breakdown
Pound your chicken thighs to about ½ inch thick. This helps them cook quickly and evenly.
Set up three bowls: one with flour + salt + pepper, one with a beaten egg, and one with panko.
Dredge the chicken in the flour, dip into the egg, then coat fully in panko.
Heat oil in a pan and fry the chicken until golden and crispy, about 3 to 4 minutes per side. Let it rest on a wire rack.
In a separate pot, sauté the potato, carrot, and onion until soft, about 5–7 minutes.
Add the curry blocks and water. Stir and simmer until the sauce thickens.
Mix in the dark chocolate until melted and smooth. This step adds extra depth and richness.
Slice your chicken and serve it over rice with a generous spoonful (or side dish) of curry. Garnish with scallions, sesame seeds, and greens if you’d like.
Panko vs. Regular Breadcrumbs
If you’ve never used panko before, it’s a total game-changer. These Japanese breadcrumbs are lighter, flakier, and give you that ultra-crunchy crust that’s essential to katsu. Regular breadcrumbs are finer and denser, which can result in a softer breading. Panko, on the other hand, stays airy and crisp, and that’s exactly what you want for this dish.
The Secret to Perfect Curry
I like to keep things simple with instant curry blocks, which melt into a smooth, rich sauce as they simmer with the vegetables. You can definitely make curry from scratch, but the blocks are so convenient and still taste amazing. I also stir in a bit of dark chocolate at the end, this adds a deeper flavor and a touch of sweetness. It’s a trick used in a lot of Japanese restaurants, and once you try it, you won’t go back.
Frequently Asked Questions
Can I bake or air fry the chicken instead of frying?
Yes! For a healthier version, air fry at 400°F (205°C) for about 10–12 minutes, flipping halfway. You can also bake at 425°F (220°C) until golden, but it won’t be quite as crispy as frying.
What brand of curry blocks do you use?
I usually use Golden Curry, but any Japanese brand will work. They come in mild, medium, and hot, so pick one based on your spice preference.
Why add chocolate to curry?
It adds a rich, rounded flavor that balances the spice and savory elements. Dark chocolate gives the curry more depth and a subtle sweetness.
Can I make this vegetarian?
Definitely. Just swap the chicken for tofu or a plant-based protein, and use vegetable curry blocks. You can still get a crispy crust with the same dredging method.
How should I store leftovers?
Keep the katsu and curry sauce in separate containers. Reheat the katsu in the air fryer or oven, and warm the curry on the stove. Store up to 3 days in the fridge.
More Recipes to Try Next
If you loved this recipe, here are a few more comfort meals I think you’ll love:
• Try my Katsudon if you love katsu and want to mix it up even more.
• For a twist, make my Chicken Katsu Curry Udon, it’s just as quick and satisfying.
• If you’re craving crunch, check out my Korean Fried Chicken.
