ChickenJapanese

Katsu Chicken Curry

Name: Katsu Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 pounded to 1cm thickness chicken breast; 2 tablespoons plain flour; 1 beaten egg; 100g fine breadcrumbs; 230ml frying vegetable oil; 2 tablespoons sunflower oil; 2 sliced onions; 5 chopped cloves garlic; 2 sliced carrot; 2 tablespoons plain flour; 4 teaspoons curry powder; 600ml chicken stock; 2 teaspoons honey; 4 teaspoons soy sauce; 1 bay leaf; 1 teaspoon garam masala

Katsu Chicken Curry is a classic Japanese dish that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring chicken breast, plain flour, egg, breadcrumbs, sunflower oil, onions, garlic, carrot, plain flour, curry powder, chicken stock, honey, soy sauce, bay leaf and garam masala, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. True to traditional Japanese cooking, the dish focuses on emphasizing natural umami, precise seasoning, and delicate broths.

In authentic Japanese tradition, Katsu Chicken Curry is best presented with steamed short-grain rice, miso soup, and pickled vegetables.

If you enjoy authentic Japanese cooking, be sure to also explore our recipe for Chicken Karaage.

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Ingredients

chicken breast4 pounded to 1cm thickness
plain flour2 tablespoons
egg1 beaten
breadcrumbs100g fine
vegetable oil230ml frying
sunflower oil2 tablespoons
onions2 sliced
garlic5 chopped cloves
carrot2 sliced
plain flour2 tablespoons
curry powder4 teaspoons
chicken stock600ml
honey2 teaspoons
soy sauce4 teaspoons
bay leaf1
garam masala1 teaspoon

Step-by-Step Instructions

16 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1⏱️ 15min

Prep:15min › Cook:30min › Ready in:45min

Step 2

For the curry sauce: Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened.

Step 3🍲 Simmer⏱️ 12 minutes

Stir in carrots and cook over low heat for 10 to 12 minutes.

Step 4⏱️ 1 minute

Add flour and curry powder; cook for 1 minute.

Step 5🥄 Mix

Gradually stir in stock until combined; add honey, soy sauce and bay leaf.

Step 6♨️ Boil

Slowly bring to the boil.

Step 7🍲 Simmer⏱️ 20 minutes

Turn down heat and simmer for 20 minutes or until sauce thickens but is still of pouring consistency.

Step 8🥄 Mix

Stir in garam masala.

Step 9🍲 Simmer

Pour the curry sauce through a sieve; return to saucepan and keep on low heat until ready to serve.

Step 10

For the chicken: Season both sides of chicken breasts with salt and pepper.

Step 11

Place flour, egg and breadcrumbs in separate bowls and arrange in a row.

Step 12

Coat the chicken breasts in flour, then dip them into the egg, then coat in breadcrumbs, making sure you cover both sides.

Step 13

Heat oil in large frying pan over medium-high heat.

Step 14⏱️ 4 minutes

Place chicken into hot oil and cook until golden brown, about 3 or 4 minutes each side.

Step 15

Once cooked, place on kitchen paper to absorb excess oil.

Step 16✨ Serve

Pour curry sauce over chicken, serve with white rice and enjoy!

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Katsu Chicken Curry reflects the timeless heritage of traditional Japanese home cooking, emphasizing natural umami, precise seasoning, and delicate broths. Prepared for generations for family gatherings and celebrations, it represents the heart of regional culinary identity.

Dietary Substitutions

For a lighter preparation with less oil, you can brush the exterior lightly with vegetable oil and air-fry at 190°C (375°F), turning halfway through until golden-crisp.

Chef Technique Tips

Maintain your frying oil consistently around 175°C–180°C (350°F–355°F). Frying in small batches prevents the oil temperature from dropping, which is the secret to a crisp exterior that doesn't absorb excess grease.

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