chicken katsu curry recipe japanese
The Best chicken katsu curry recipe japanese
What I love most about this recipe is how it’s easy to adapt. You can serve it with rice for a full meal, or pair it with simple sides like steamed veggies or a fresh salad. My kids always ask for it—especially when it’s served with their favorite curry noodles or a side of pickled veggies. It’s that kind of dish that feels like a treat but isn’t too heavy, making it a great choice for everyday cooking. Plus, the protein and veggies you add to the curry sauce (like carrots or onions) give it a little extra nutrition without sacrificing flavor. It’s the kind of meal that feels indulgent but still balanced, making it a favorite for both weeknight dinners and special occasions.
Japanese Chicken Katsu Curry
A comforting dish featuring crispy breaded chicken cutlets simmered in a rich, tomato-based curry sauce, perfect for a cozy meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 egg
- 1 cup panko breadcrumbs
- 1 can (14 oz) diced tomatoes
- 1 cup curry powder
- 1 cup chicken broth
- 1 tbsp butter
- 1 tsp garlic powder
- 1 tsp onion powder
👨🍳Directions
-
1
Preheat oven to 400°F. Cut chicken thighs into 4 even cutlets, about ½-inch thick. Season both sides with salt and pepper. -
2
Dredge each cutlet in flour, shaking off excess. Dip in beaten egg, then coat thoroughly with panko. Place on a baking sheet. -
3
Bake for 15 minutes until golden brown and crispy. Remove from oven and set aside. -
4
In a skillet, melt butter over medium heat. Add chicken cutlets and cook for 3–4 minutes per side until lightly browned. -
5
In a separate pot, combine diced tomatoes, curry powder, chicken broth, garlic powder, and onion powder. Simmer for 10 minutes until thickened. -
6
Add the cooked chicken cutlets to the curry sauce. Simmer for another 5 minutes until heated through.
🔧Equipment
- Mixing bowls
- Cutting board
- Kitchen shears
- Oven
- Skillet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Japanese Chicken Katsu Curry Works
❓ Frequently Asked Questions About Japanese Chicken Katsu Curry
1. What is the best way to prepare the breading for the chicken katsu?
Use a mix of all-purpose flour, cornstarch, and a light dusting of salt for a crispy yet tender coating. For extra flavor, brush the breaded chicken with a beaten egg before pressing it into the batter to ensure adhesion.
2. Can I use frozen chicken breasts instead of fresh?
Yes, you can. Thaw the chicken in the refrigerator overnight and pat it dry before breading. Frozen chicken may require slightly longer cooking to ensure it reaches the right internal temperature (165°F).
3. How do I know if the curry sauce is too thick or thin?
The curry sauce should be pourable but still hold its shape when spooned. If it’s too thick, simmer it for a few minutes to reduce it. If it’s too thin, reduce it further or stir in a bit of cornstarch mixed with water to thicken it gently.
4. Should I serve this dish with rice or noodles?
Traditionally, chicken katsu curry is served with steamed white rice. If you prefer, you can also pair it with udon or ramen noodles for a heartier meal.
