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.
Absolutely amazing. You can make this chicken katsu so easily at home.
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.
It’s always a good idea to get your ingredients together before starting.
Fry the onions and carrots until the onion is soft and translucent.
Add the garlic and ginger and continue frying for another minute or so.
Add the flour, turmeric and curry powder.
Add the coconut milk, chicken stock and soy sauce.
Allow to simmer for a few minutes, add the honey and then blend. Add the honey for sweetness to taste.
Then blend.
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
- Thai red curry
- Pad Thai
- Thai Drunken Noodles
For an extra smooth sauce, I run mine through a strainer and push the solids through. This is optional.
Optional but it makes all the difference.
Add lime juice to taste. All this can be done a few hours before serving.
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- Butterfly the breast down the centre.
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- They should look something like this.
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- Dust the chicken in the flour.
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- Give the chicken a good egg bath.
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- And then coat with the bread crumbs. I used panko but any bread crumbs will do.
Dust the chicken with the flour and then dip in the egg wash.
Coat with the bread crumbs. Any bread crumbs will do by I like panko.
Fry until cooked through and golden brown.
Dig in!
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 think you’re going to love this one.
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.
chicken katsu curry served on a bed white rice and salad. Perfect dinner!
name
Friday 8th of September 2023
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
Marek
Thursday 18th of January 2024
@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
Monday 11th of September 2023
Great to hear you have been able to amend the recipe to taste.
Thank you. Dan
alex g
Saturday 2nd of September 2023
this has become a staple in our house, mum asks me for it all the time xxx
Dan Toombs
Tuesday 5th of September 2023
Good to know, I am glad your Mum enjoys it. Thanks Dan
Jane King
Saturday 10th of June 2023
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
Tuesday 20th of June 2023
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
Martin Cunningham
Friday 20th of January 2023
Love your recipes, can I ask what curry powder is preferred for this please?
Dan Toombs
Monday 23rd of January 2023
I use Japanese curry powder which can be found in Asian stores and online. It’s really good so worth sourcing. Thanks Dan
alimak
Tuesday 19th of October 2021
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
Wednesday 20th of October 2021
Good additions, I like mine a bit spicier too. Really glad you enjoyed it. Dan