Chicken Katsu Curry

Why You’ll Love This Recipe

This recipe brings together two popular Japanese dishes: the crispy, tender chicken katsu and a flavorful curry sauce that’s rich in depth and sweetness. The chicken is perfectly breaded and fried to golden perfection, while the curry sauce is made from a medley of vegetables and a hint of apple and honey, giving it a unique twist. The combination of textures and flavors makes this dish irresistibly delicious and filling. Perfect for a cozy dinner or meal prep for the week!

Ingredients

For the chicken:

• 2 boneless skinless chicken breasts
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup all-purpose flour
• 1 egg, lightly beaten
• 1 cup panko breadcrumbs

For the curry:

• 2 ounces Curry Roux
• 1 yellow onion, thinly wedge cut
• 1 large russet potato, peeled and diced into 1-inch pieces
• 1 large carrot, peeled and diced into 1-inch pieces
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/4 cup grated red apple
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 2 cups chicken broth
• 1/2 cup water

For serving:

• 2 cups U.S.-grown medium-grain rice, cooked

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Chicken:
   • Season both sides of the chicken breasts with salt and black pepper.
   • Dredge each piece of chicken in flour, dip it in the beaten egg, and coat it with panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere well.
   • Heat oil in a large skillet over medium-high heat. Once hot, fry the chicken breasts for about 4-5 minutes per side, or until golden brown and cooked through. Remove from the pan and let it rest for a few minutes before slicing.
2. Make the Curry Sauce:
   • Heat olive oil in a large saucepan over medium heat. Add the onion and sauté until soft and slightly golden, about 5 minutes.
   • Add the garlic, carrot, and potato, cooking for another 3-4 minutes until the vegetables begin to soften.
   • Stir in the grated apple, honey, soy sauce, chicken broth, and water. Bring the mixture to a simmer, cooking for about 10 minutes or until the vegetables are tender.
   • Break up the curry roux and stir it into the pot. Continue cooking, stirring occasionally, until the sauce thickens, about 5-7 minutes.
3. Serve:
   • Spoon the cooked rice onto plates, then top with the curry sauce and sliced chicken katsu. Serve immediately and enjoy!

Servings and Timing

This recipe makes about 4 servings. It takes around 20 minutes to prepare the ingredients, and the cooking time will take about 25 minutes, so expect a total of around 45 minutes to make this dish.

Variations

• Vegetarian Version: Replace the chicken with a meat alternative like tofu or tempeh, breading and frying it in the same way as the chicken.
• Spicy Curry: Add a bit of chili paste or cayenne pepper to the curry sauce for some extra heat.
• Alternate Vegetables: You can also include other vegetables, like peas, bell peppers, or zucchini, to add more flavor and texture to the curry sauce.

Storage/Reheating

• Storage: Leftover chicken katsu and curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the chicken katsu in a skillet to restore some crispiness. For the curry, simply reheat it on the stovetop or in the microwave until warmed through.

FAQs

Can I make the curry sauce ahead of time?

Yes, you can make the curry sauce a day or two ahead of time and store it in the refrigerator. Reheat it on the stove before serving.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs will work well in this recipe. They tend to be more juicy and flavorful but may take a few extra minutes to cook through.

How can I make the chicken extra crispy?

For an extra crispy coating, you can double-dip the chicken in the egg and breadcrumbs before frying. Additionally, make sure the oil is hot enough before adding the chicken.

Can I use store-bought curry sauce instead of curry roux?

Yes, you can substitute curry roux with store-bought curry sauce if you prefer a quicker option.

How can I adjust the sweetness of the curry sauce?

If you prefer a sweeter curry, you can add more honey or grated apple. Alternatively, reduce the sweetness by omitting the honey or adding a splash of vinegar.

What should I serve with Chicken Katsu Curry?

This dish is traditionally served with steamed rice, but you can also serve it with a side of pickled vegetables or a simple salad.

Can I freeze leftover Chicken Katsu Curry?

Yes, both the chicken and curry sauce can be frozen separately for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove.

Is Chicken Katsu Curry spicy?

The curry sauce is mild to medium in spiciness. If you like a spicier dish, you can add chili flakes, hot sauce, or chili paste to the sauce.

Can I make the chicken katsu in the oven instead of frying it?

Yes, you can bake the breaded chicken breasts at 400°F (200°C) for 20-25 minutes, flipping halfway through, to make a healthier, less greasy version.

Can I use other types of rice for serving?

Yes, you can use other types of rice, such as jasmine rice or brown rice, depending on your preference. Medium-grain rice is ideal for this recipe, but feel free to get creative!

Conclusion

Chicken Katsu Curry is the ultimate comfort food, combining crispy, tender chicken with a rich, flavorful curry sauce that’s perfect for dipping or ladling over rice. The balance of savory, sweet, and spicy notes makes this dish a satisfying meal that’s sure to please everyone at the table. Whether you’re cooking for a weeknight dinner or a special occasion, Chicken Katsu Curry is guaranteed to impress!

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