This Katsu Curry Recipe makes a mouthwatering Japanese curry served alongside a crispy breaded chicken cutlet. Heaven on a plate!
The first time I had a Katsu Curry in a restaurant, I was instantly in love. Crispy chicken cutlets in panko breadcrumbs served with the most flavorful curry I’ve ever had! What’s not to love right?
I immediately started trying to replicate the curry and posted my Japanese Curry as soon as it was perfected, but I have to say it’s just wonderful with the fried chicken cutlet so I just had to share that with you too!
Why This Recipe Works
- Pounding the chicken breasts creates tender, juicy cutlets.
- Panko breadcrumbs make the cutlets super crispy and stays true to the dish.
- Soy sauce adds savory umami notes as well as seasoning to the curry.
- Garam masala and curry powder give the sauce a deep rich flavor that’s just delicious.
What is Katsu Curry
Katsu Curry is also known as Chicken Katsu, panko chicken, or tori katsu. It’s a Japanese dish popular dish all over the world made up of fried chicken cutlets made with panko breadcrumbs and served with a vegetable curry.
To Pound or Not To Pound
Pounding chicken cutlets isn’t a necessity, but it will tenderize the chicken and help to keep it uniform in thickness. Having equal-sized cutlets will helps them cook evenly.
How to Pound Chicken
Place the chicken breasts onto a cutting board and either place them in a food storage bag (one at a time) or lay a piece of plastic wrap on top of them. Then, using a meat mallet or rolling pin, evenly pound them until they are you’re desired thickness.
What Curry Powder
There are many types of curry powder available. Each with its own flavor profile – anywhere from Asian to Indian.
To be sure you have the right for this dish choose one that has similar ingredients to what I recommend: Coriander, Fenugreek, Turmeric, Cumin, Black Pepper, Bay Leaves, Celery Seed, Nutmeg, Clove, Onion, Ginger, and Red Pepper (Fenugreek is a key ingredient for this curry).
How To Make Katsu Chicken
- Prepare the curry and simmer until the vegetables are tender.
- Bread and fry the chicken cutlets.
- Serve the curry with the fried chicken and rice.
Step By Step Instructions
Start with preparing the curry. For more detailed instructions on how to make the curry, see my Japanese Curry recipe.
While the curry cooks, prepare the chicken.
Pound the chicken to a quarter-inch thickness. Dredge the chicken in the breadcrumbs. Dip the breaded chicken into the egg and coat with panko again.
If you have time, let the coating set in the fridge for 30 minutes to an hour before frying. This helps the coating stay stick to the cutlets when cooking.
Fry until Golden brown.
Serve the curry alongside the freshly fried cutlets and rice.
Erren’s Top Tips
- If you have time, after breading the chicken let the coating set in the fridge before cooking. This helps the coating stay on better.
- When pan-frying chicken cutlets, the oil should reach around halfway up the side of the cutlet.
- Remove the chicken from the refrigerator 20 minutes before you’re ready to cook this allows even cooking.
- Always wash your hands well after handling raw chicken. This should be done between steps to avoid cross-contamination around the kitchen.
- Keep the heat at a constant, high temperature otherwise the panko breading will absorb the oil and become soggy.
- Don’t overcrowd the pan. This causes steaming instead of frying so the coating becomes soggy.
- Undercooked chicken can be dangerous. To be sure it’s cooked through, use a meat thermometer to be certain the chicken has an internal temperature of 165 °F (73.9 °C)
Make ahead and Freezing Instructions ❄
- The curry can be made up to two days ahead stored in an airtight container in the fridge.
- To freeze the curry, store in an airtight, freezer-safe container for up to 3 months. Please note that the ice crystals that form during freezing will change the texture of the vegetables.
- To Freeze the chicken (once cooled) place it in freezer bags separated with freezer paper to keep them from sticking for up to 3 months.
- To reheat the chicken from frozen Place the frozen cutlets on a baking sheet in a 400°F/200°C oven and bake for 15-18 minutes. You’ll know they are done when they start to bubble and sizzle around the edges.
Did you make this?
Receive new recipes & dinner ideas straight to your inbox!
Let’s Make Katsu Curry
For the Curry
- 2 tablespoons vegetable oil
- 2 onions sliced
- 4 garlic cloves chopped
- 2 tablespoons flour
- 2 tablespoons mild curry powder I used McCormick – UK Schwartz
- 2 cups chicken stock
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 1 teaspoons garam masala
- 2 medium carrots sliced
- 2 potatoes large peeled and cubed
For the Chicken
- 2 cups panko breadcrumbs AKA Japanese breadcrumbs
- 2 eggs large
- ¼ cup milk
- 2 lbs chicken breasts sliced into cutlets pounded to ¼ inch thickness
- vegetable oil
For the Curry
- Heat oil in a medium saucepan, add the onion and garlic, and cook until softened.
- Add the flour, curry powder, and garam masala. Cook for 1 minute. Gradually stir in stock until combined; add the honey and soy sauce.
- Add the carrots and potatoes.
- Slowly bring to the boil, turn down the heat and simmer for 25 minutes or until sauce thickens and the carrots are soft enough to eat. While the curry cooks, start the chicken
For The Chicken
- Place the panko breadcrumbs into a shallow bowl.
- Beat eggs and milk in a second shallow bowl and season with salt and pepper
- Dip the chicken into the egg mixture, dredge in the breadcrumbs, shaking off the excess. Dip the breaded chicken back into the egg and again with the panko breadcrumbs, pressing to adhere.
- Pour the oil into a large heavy skillet to about ¼ inch deep and heat over medium-high heat. The oil should be between 350°F/177°C and 400°F/205°C
- Working in 2 batches, cook the chicken without turning until golden brown, 3-4 minutes per side. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining cutlets, adding more oil to the pan (as needed) between batches, until golden brown and cooked through.
- Transfer the cutlets to a paper towel-lined plate and season with salt.
- Serve the freshly cooked chicken with the curry and rice.