Chicken Katsu Curry Japanese Style (Printer-Friendly)
Crispy chicken cutlet meets aromatic Japanese curry and hearty vegetables for perfect comfort food.
# What You’ll Need to Cook:
→ For the Chicken Katsu
01 -
2 large chicken breasts, skinless and boneless
02 -
50 g plain flour
03 -
2 large eggs, beaten
04 -
120 g panko breadcrumbs
05 -
Salt, to season
06 -
Freshly ground black pepper, to season
07 -
300 ml vegetable oil, for frying
→ For the Curry Sauce
08 -
1 tablespoon butter
09 -
1 medium onion, finely chopped
10 -
2 garlic cloves, minced
11 -
1 tablespoon fresh ginger, grated
12 -
2 tablespoons curry powder
13 -
1 tablespoon tomato paste
14 -
250 g potatoes, peeled and diced
15 -
120 g carrots, sliced
16 -
400 ml chicken stock
17 -
200 ml coconut milk
18 -
1 tablespoon soy sauce
19 -
1 tablespoon honey
20 -
1 small apple, peeled and grated
21 -
1 tablespoon cornflour (cornstarch), mixed with 2 tablespoons cold water
→ For Serving
22 -
Steamed jasmine rice
23 -
Fresh coriander leaves, to garnish (optional)
# Steps to Prepare:
01 -
Slice each chicken breast in half horizontally to create thin cutlets. Season both sides with salt and pepper.
02 -
Arrange the flour, beaten eggs, and panko breadcrumbs in separate shallow dishes. Dredge chicken pieces in flour, dip in egg, and coat thoroughly with panko.
03 -
Heat the vegetable oil in a large deep pan to 170°C. Fry breaded chicken cutlets for 4–5 minutes per side, turning once, until golden brown and cooked through. Remove and drain on paper towels.
04 -
Melt butter in a large saucepan over medium heat. Add onion, garlic, and ginger. Sauté until fragrant and softened, about 3–4 minutes.
05 -
Stir in curry powder and tomato paste. Cook for 1 minute to release the spices, stirring constantly.
06 -
Add diced potatoes and sliced carrots to the pan. Sauté for 2–3 minutes until lightly coated and beginning to soften.
07 -
Pour in chicken stock and coconut milk. Stir in soy sauce, honey, and grated apple. Bring to a gentle simmer and cook for 15 minutes, until vegetables are tender and sauce has thickened slightly.
08 -
Stir in the cornflour slurry and simmer for 1–2 minutes until the sauce reaches desired thickness.
09 -
Slice chicken katsu into strips. Serve over steamed jasmine rice. Ladle hot curry sauce with vegetables over the chicken. Garnish with fresh coriander if desired.
# Extra Cooking Tips:
01 -
Panko breadcrumbs ensure a crisp, light crust; do not substitute with regular breadcrumbs for authentic texture.
02 -
Grated apple adds subtle sweetness and depth to the curry sauce, balancing the spices.