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.
One of my childhood favorite meals was a piece of crispy Chicken Katsu with Japanese curry. The combination of different flavors and textures made me so happy. I hope this recipe makes you happy too!
This Chicken Katsu Curry marries the crunch of breaded chicken with thick, velvety curry. It’s a match made in culinary heaven! It’s the perfect balance of crunchy and creamy, giving you a comforting and flavorful meal that feels like a hug in a bowl.
The Secret to Perfect Chicken Katsu
There’s nothing better than the combination of crispy chicken and rich curry, and this Chicken Katsu Curry nails that balance. For that signature crunch, the chicken is coated in panko breadcrumbs and fried until golden brown, creating a light, crispy texture that holds up even when paired with the curry sauce. Some people like to smother the chicken katsu with the curry sauce; others like to keep the curry on the side to individually dip the each slice of katsu. It’s your food, eat it how you like!
Panko vs Regular Breadcrumbs
Chicken Katsu Curry uses panko breadcrumbs which are lighter and flakier than regular breadcrumbs. Regular breadcrumbs tend to be denser and finer resulting in a more compact softer texture. I find that using Panko breadcrumbs achieves a lighter and crunchier texture when fried, making it a favorite ingredient in Japanese recipes such as this one!
The Secret to Perfect Curry
The curry comes together quickly using instant curry blocks, which melt into a smooth sauce that thickens as it simmers with the vegetables. You can choose to make your own curry, but I just find curry blocks more convenient!
Additionally, I added a touch of dark chocolate which brings depth and a hint of sweetness to round out the savory flavors (a lot of Japanese restaurants do this!!).
Why This Is a Great Make-Ahead Meal
Chicken Katsu Curry isn’t just delicious, it’s also incredibly easy to make ahead. You can fry the katsu, cool completely, and store it separately from the curry sauce to keep it crispy. When you’re ready to eat, pop the chicken in an air fryer or oven at 350 °F (190 °C) for a few minutes to restore that crunch and simply reheat the curry on the stove (adding water as needed to thin the sauce). The curry sauce also tastes even better the next day as the flavors deepen, making it a perfect make-ahead meal for busy weeknights.
