0 0
Chicken katsu curry

Share it on your social network:

Or you can just copy and share this url


1 potato, diced Coriander powder
1 carrot, diced Cracker

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Chicken katsu curry

  • Medium




Chicken katsu curry is a delicious Japanese dish that combines crispy breaded chicken cutlets (chicken katsu) with a rich and savory curry sauce. It’s a comforting and hearty meal that’s popular in Japanese restaurants and is often made at home as well. Here’s how to make chicken katsu curry:


For the Chicken Katsu:

  • Chicken Breasts: Boneless and skinless chicken breasts, cut into thick slices.
  • Salt and Black Pepper: For seasoning.
  • All-Purpose Flour: Used for dredging the chicken.
  • Eggs: Beaten eggs to coat the chicken.
  • Panko Breadcrumbs: Japanese-style breadcrumbs that create a light and crispy crust.
  • Vegetable Oil: For frying the chicken.

For the Curry Sauce:

  • Onion: Finely chopped onion.
  • Carrots: Peeled and diced carrots.
  • Potatoes: Peeled and diced potatoes.
  • Garlic: Minced garlic.
  • Ginger: Minced or grated ginger.
  • Curry Powder: Japanese curry powder, available in mild, medium, or hot varieties.
  • Vegetable Oil: For sautéing the vegetables.
  • Chicken or Vegetable Broth: For the curry sauce base.
  • Soy Sauce: Adds saltiness and umami to the sauce.
  • Mirin: A sweet rice wine that provides sweetness and depth.
  • Sugar: Adds sweetness to balance the flavors.
  • Salt and Black Pepper: For seasoning.
  • Cooked Rice: For serving.


Here’s how to make chicken katsu curry:

For the Chicken Katsu:

  1. Season the chicken slices with salt and black pepper.
  2. Dredge each chicken slice in all-purpose flour, shaking off any excess.
  3. Dip the floured chicken slices into beaten eggs, ensuring they are evenly coated.
  4. Coat the chicken slices with panko breadcrumbs, pressing the breadcrumbs onto the chicken to adhere.
  5. Heat vegetable oil in a skillet or frying pan over medium-high heat.
  6. Fry the breaded chicken slices until they are golden brown and crispy on both sides, about 4-5 minutes per side. Drain them on a paper towel-lined plate.

For the Curry Sauce:

  1. In a large pot or deep skillet, heat vegetable oil over medium heat.
  2. Add finely chopped onions and minced garlic. Sauté until the onions become translucent.
  3. Add diced carrots and potatoes, and sauté for a few minutes.
  4. Stir in minced or grated ginger and Japanese curry powder. Sauté for a minute until fragrant.
  5. Pour in chicken or vegetable broth, soy sauce, mirin, sugar, salt, and black pepper. Bring the mixture to a simmer.
  6. Reduce the heat, cover, and let the curry sauce simmer for about 20-25 minutes, or until the vegetables are tender and the sauce has thickened.


  1. Serve a portion of cooked rice on a plate.
  2. Place a chicken katsu cutlet on top of the rice.
  3. Pour the hot curry sauce over the chicken and rice.
  4. Serve the chicken katsu curry hot and enjoy!

Chicken katsu curry is a comforting and flavorful dish that combines the crispy texture of chicken katsu with the aromatic and hearty curry sauce. It’s a popular choice in Japanese restaurants and is perfect for those looking for a filling and delicious meal.



Ground spices:

- 4 cloves of red onion
- 2 cloves of garlic
- 1 pecan



- 1 onion, sliced
- 300 ml of water
- 1 pack of curry spices
- 1 tbsp sweet soy sauce
- 1 tsp pepper powder
- 1 tsp sugar
- 1 tsp cornstarch, dissolved in water


Chicken Katsu Ingredients:

- Chicken breast fillet, flatten
- All-purpose flour to taste
- 2 egg whites
- Bread crumb


How to make:

Boil potatoes and carrots until slightly tender. Drain.


Saute the ingredients until fragrant, add the onion, saute until wilted.


Add water, add potatoes and carrots.


Add the curry spices, soy sauce, sugar, and pepper. Taste test.


Enter the cornstarch solution, mix well. Lift.


For the chicken, mix well the chicken, flour, and egg then into the breadcrumbs. Store in the freezer for a while.


Fry in hot oil until cooked and browned. Drain.


Serve the chicken with curry and rice.


Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Seblak Bandung (Spicy savory wet chips)
Seblak Bandung (Spicy savory wet chips)
Shoyu ramen halal
Shoyu ramen halal
Seblak Bandung (Spicy savory wet chips)
Seblak Bandung (Spicy savory wet chips)
Shoyu ramen halal
Shoyu ramen halal

Add Your Comment