Chicken Katsu curry is so easy to make at home!
When I was growing up in California, this is what chicken curry was to me.
Long before I ever tried an Indian curry, it was chicken katsu curry I ordered whenever we went out to a Japanese restaurant. Back in those days, my parents would always go for the sushi and sashimi but as a kid, I wasn't going to go there!
I love my sushi and sashimi nowadays but also still can't get enough of chicken katsu curry, a Japanese classic.
Fact: Chicken katsu curry is known as a western style dish in Japan.
One thing that makes chicken katsu curry different to other curries is the breaded and deep fried chicken. It's no wonder I loved it so much growing up.
Another must when making chicken katsu curry is to ensure the sauce is super smooth. You could just blend it or do it my way. I blend it and then pass the sauce through a fine mesh sieve. You'll be amazed at how good this hugely popular curry can be.
If that sounds like too much work, no worries. Your chicken katsu curry will be just fine if you simply blend it. That's what most chefs do.
Working ahead...
I recommend frying the chicken just before serving.
The chicken katsu sauce, however can be made a couple of days in advance.
Just place it, covered in the fridge and heat it up to serve.
Following are a few snaps I took of the cooking process.
If you like the look of this recipe, you might like to try some of these Thai favourites:
- Tom kha gai soup
- Tom yum gai soup
- Chicken satay with peanut sauce
- Thai green curry
- Japanese Chicken Curry
- Thai red curry
- Pad Thai
- Thai Drunken Noodles
Chicken Katsu Curry - Authentic Japanese Style
Ingredients
- FOR THE SAUCE
- 2 tbsp rapeseed (canola) oil
- 1 large brown onion - finely chopped
- 6 cloves garlic - roughly chopped
- 1 x 2.5cm/1 inch ginger - roughly chopped
- 1 carrot - skinned and grated
- 2 tbsp plain (all purpose) flour
- 2 tbsp curry powder
- 1/2 tsp turmeric
- 250ml (1 cup) chicken stock
- 250ml (1 cup) think coconut milk
- 2 tsp honey
- 2 tbsp soy sauce
- Salt to taste if needed
- FOR THE CHICKEN
- 4 large chicken breasts - butterflied and shown in the photographs
- 2 cups plain (all purpose) flour
- 2 tsp ground black pepper
- 2 tsp salt
- 3 eggs - whisked
- 2 cups panko breadcrumbs or other bread crumbs
- 2 tbsp coriander (cilantro) finely chopped to garnish
- Lime wedges to serve
Instructions
- Heat the oil over medium high heat in a wok or large saucepan until it begins to shimmer. Add the chopped onion and carrot and fry until the onion soft and translucent. This should take five to seven minutes.
- Add the garlic and ginger and fry for another minute and then sprinkle in the flour, curry powder and turmeric.
- Stir well to combine and break down any flour lumps that form with your spoon.
- Now slowly add the chicken stock and the coconut milk, stir constantly as you do.
- Pour in the soy sauce and add the honey. I used two tablespoons of each but you should add to taste so you get the right salt and sweet ratio for you taste.
- Blend the sauce until creamy smooth. I usually then pass the blended sauce through a sieve to make it silky smooth. This additional step is optional
- Return the sauce to the pan and add lime juice to taste. All of this can be done a couple hours before serving if you wish.
- To prepare the chicken, combine the flour with the salt and pepper.
- Dredge each chicken breast in the flour mixture, followed with the egg wash and then the bread crumbs.
- Then heat about a litre (4 cups) rapeseed (canola) oil over medium heat until it reaches 180c (350f). If you don't have a thermometer, your oil is ready when it begins to shimmer and a small piece of chicken sizzles immediately when added to the oil.
- Fry each chicken steak individually for about 5 minutes or until crispy and brown. Transfer to paper towels to soak up the excess oil.
- To serve, heat the sauce up. Place some rice on four serving plates and top with the chicken followed by the sauce. Garnish with a little coriander and serve with lime wedges.
I hope you enjoy this chicken katsu curry recipe. If you do give it a try, please don't be a stranger. Let me know in the comments. I'd love to hear from you.
Natasha Williams says
Made this tonight with breaded turkey steaks instead of chicken breasts. Easy recipe to follow and made a really nice sauce which the family enjoyed ; maybe could have been slightly thicker and a bit more of a kick for my own preference but would make again 🙂
Dan Toombs says
Thanks for letting me know. I am glad you enjoyed it. Next time play with the recipe a bit to make it suit your own tastes and then hopefully it will be perfect for you!
Dan
Olivia says
THE best katsu sauce I’ve made (and I’ve tried lots, on the hunt to replicate Wagamamas).
I ended up blended the carrots and onions with a hand blender at the end.
Perfect! Highly recommend
Dan Toombs says
Hi Olivia
Great to know, thanks very much.
Dan
Gabriel says
We always just used the "vermont" curry blocks (which for *years* I had no idea was supposed to be 'Vermont' because in Japanese it says "BAAMONTO" which is not exactly intuitive), but since moving back to the states, those have become hard to find and rather expensive. Looking forward to trying out this recipe, because we love Japanese curry, and we love your recipes. Thanks for branching out and sharing! 🙂
Dan Toombs says
Thanks very much, I am glad you enjoy my recipes.
Dan
Debbie says
This is my son's favourite dinner so I thought for his 8th birthday I'd make it from scratch as we can't go anywhere or have a party. The sauce is so easy and definitely the best I've tasted. I used mild curry powder so the kids could enjoy it and us grown-ups can add chili.
Thank you for sharing this great recipe and the tip to pass it through the sieve is brilliant.
Dan Toombs says
Lovely to hear and I hope your son had a great birthday.
dan
Celina says
Tried this recipe because my son loves Katsu curry. Perfect for us. Thanks
Dan Toombs says
I love that recipe too so very glad you did.
Thanks very much.
Dan
Orla says
Amazing recipe, just made it tonight and it was one of the best. Thank you for sharing!!
Dan Toombs says
That's great. Thank you for letting me know.
Dan
Heather says
Love this recipe wow I’m trying to loose weight so cooked the chicken in the oven will make again amazing
Some sauce left so froze it
Dan Toombs says
That's great!
Thanks
Dan
Andy says
Great recipe & a very good sauce. My son had Katsu chicken in a restaurant a while ago & always raves about how good it was so I figured I’d make it myself.
I did tweak your recipe a little. I didn’t have standard curry powder but I had all the elements: Garam masala, cardamom, star anise & curry leaves. I also added a half teaspoon of Chinese five spice.
My son approved!
Dan Toombs says
Sounds perfect!
Thanks
Dan
Garth Sergeant says
Thank you so much! Really enjoy making and eating this recipe! Unfortunately have an onion intolerance so forced to use celery without too much impact on the overall flavour (or so I think!)
Dan Toombs says
Great you could replace the onion with celery, I am very glad you enjoyed it.
Thanks
Dan
alimak says
Excellent! Far, far superior to the Vermont curry roux. I'll add some garam masala and a l'il dash of chili next time (I like 'em hot, which I realise this isn't meant to be, I'm just owning it!!)
Really enjoyed it; thank you so much from NZ!
Dan Toombs says
Good additions, I like mine a bit spicier too. Really glad you enjoyed it.
Dan
Martin Cunningham says
Love your recipes, can I ask what curry powder is preferred for this please?
Dan Toombs says
I use Japanese curry powder which can be found in Asian stores and online. It’s really good so worth sourcing.
Thanks
Dan
Jane King says
Great recipe! Is there a particular brand of curry powder you would recommend? And what types of veg would you recommend being added to the sauce (not blended) sweet potato ?
Dan Toombs says
I don’t have a particular brand of curry powder to recommend so just use your favourite or whatever you can get hold of.
You could certainly add sweet potato if you like it and maybe some bell peppers for even more colour.
Thanks
Dan
alex g says
this has become a staple in our house, mum asks me for it all the time xxx
Dan Toombs says
Good to know, I am glad your Mum enjoys it.
Thanks
Dan
name says
i had to go looking for a katsu curry from scratch because i became gluten intolerant and this recipe is so nice and easy (and easy to make GF when you just use GF flour and GF stock - i don't eat chicken but i imagine using GF flour and skipping the breadcrumbs would work). tysm i can enjoy katsu curry again
Dan Toombs says
Great to hear you have been able to amend the recipe to taste.
Thank you.
Dan
Marek says
@name,
I imagine coconut flour instead of wheat flour would work well and a tip for crumbs without bread (though I love Panko) is pork scratchings/crackling blitzed. I'm sure this would work well with turkey or pork tenderloin if you don't eat chicken. I like the look of this recipe, have much respect for Dan and have used his other Indian curry recipes for years. I'm thinking of trying this with coconut flour and blitzed crispy pork skin to make it more keto/Atkins/Banting friendly.
Dan Toombs says
Your suggestions sound great.
Thanks very much.
Dan
Joy Bonham says
This is the real authentic Katsu curry sauce
Every time I make it, I am reminded of my time in Japan. Best recipe I have found.
Thank you x
Dan Toombs says
That’s really good to hear. Thank you very much.
Dan