Chicken Katsu Curry Recipe Japanese: Step-by-Step Recipe Guide

Let’s prepare delicious Japanese chicken katsu curry at home! Serve a crunchy, panko-breaded chicken over steamed rice and creamy curry sauce. I’ll share our chef’s secret ideas and tactics for quickly putting together this ultimate comfort meal.

Curry and deep-fried foods are extremely popular in Japan. Therefore, it only makes logical sense to combine the two to create a filling and delicious dish like this Katsu Curry. In this recipe post, we’ve included Negi & Nori’s signature dishes to savor, such as Chicken Katsu Curry Recipe Japanese, pumpkin katsu curry, and prawn katsu curry. So, let’s get started.

Why You’ll Love the Chicken Katsu Curry Recipe Japanese

You will adore this Japanese katsu curry recipe for the following three reasons.

• Delicious and comforting: There’s nothing better than a thick, sweet, and fragrant Japanese curry sauce with a crispy, savory breaded chicken cutlet.
• Simple to prepare: This recipe for chicken katsu curry is really simple to prepare and takes less than an hour.
• Customizable: You can simply alter this katsu curry dish by adjusting the veggies in the sauce or the protein.

Chicken Katsu Curry Recipe

Now let’s discover how to make katsu curry using a very basic and straightforward recipe.

• Prep Time: 10 Minutes
• Cook Time: 45 Minutes
• Serves: 4 Persons

Ingredients for Japanese Chicken Katsu Curry

• 4 chicken breast fillets, halved lengthwise
• 1 cup plain flour (all-purpose flour)
• 2 cups panko breadcrumbs
• 2 eggs, lightly whisked
• Vegetable oil, for shallow frying
• Pickled ginger, to serve (optional)
• Steamed rice, to serve
• Sea salt

Ingredients for Chicken Katsu Curry Sauce Recipe

• 2 tbsp vegetable oil
• 2 garlic cloves, finely chopped
• 1 small onion, finely diced
• 1 tbsp curry powder (Japanese preferably)
• 1 tbsp plain (all-purpose) flour
• 1 tsp garam masala
• 2 tsp honey
• 2 tsp rice vinegar
• 1 tbsp finely grated ginger
• 2 cups chicken stock
• ¾ cup apple juice
• ½ carrot, thinly sliced
• 2 tbsp cornflour (cornstarch), mixed with 2 tbsp water
• 1-2 tsp of sea salt, or to taste

Easy Steps to Make Chicken Katsu Curry Recipe

Step 1: Prepare the Katsu Curry Sauce

At the beginning, let’s make the chicken katsu curry sauce:

• To make the curry sauce, heat the vegetable oil in a saucepan over medium heat. 
• Add the onions and cook for 8-10 minutes, tossing and sweating until sweet and transparent (but not browned). 
• Cook for one more minute after adding the garlic. 
• Stir for an additional minute after adding the plain flour. 
• Next, mix in the garam masala and curry powder. 
• Pour in the honey and vinegar. 
• Next, add the ginger, apple juice, and chicken stock. 
• Stir until everything is fully mixed. 
• After adding the carrot, cook it for 20 minutes, or until it is soft and the flavors have fully emerged. 
• Add the cornflour mixture and whisk. 
• Simmer for another minute until thickened. 
• Season with salt according to taste. 
• Keep warm.

Step 2: Prepare The Crumbed Chicken Cutlets

• While the curry sauce is boiling, crumb and cook the chicken cutlets. 
• Season every piece of chicken with salt. 
• Put the breadcrumbs, eggs, and flour in different big bowls or trays. 
• Coat every chicken piece in flour, then egg, and finally breadcrumbs.

Step 3: Fry The Chicken Cutlets

• Heat about 2cm of oil in the bottom of a big frying pan over medium-high heat.
• Add the cutlets to the heated oil, working in batches as needed. Cook for approximately 4 minutes on each side, or until the cutlets are golden and the chicken is cooked through.
• Transfer to paper towels to drain and season with salt while still warm.

Step 4: Serving the Chicken Katsu Curry

• Slice the cutlets when they’re ready to eat. 
• Distribute the rice among the plates. Place the chunks of chicken on top. Finally, pour in the curry sauce. 
• If using, add the pickled ginger.

What Can I Pair with Katsu Curry?

You might serve this chicken katsu curry with the following greens:

• Pak choi 
• Tenderstem broccoli 
• Mange tout 
• Peas 
• Crispy baked kale 

You could add more toppings. 

• Chili flakes/red pepper flakes 
• Pickled ginger/onion
• Coriander
• Pickled cucumber

Tips for Making the Best Chicken Katsu Curry

Let’s learn some must-work tips for making the best chicken katsu curry:

• Don’t fill the pan too full. One by one, fry the chicken cutlets. When too many chicken cutlets are fried at once, the oil temperature drops, which can result in soggy, greasy chicken.

• When coating, gently press the chicken onto a bed of panko. This will guarantee that the breadcrumbs coat the chicken in a steady, even layer.

• Before slicing, let the fried chicken cutlets sit on the drying rack for at least five minutes. By doing this, you can prevent the skin from rupturing when chopping the chicken.

How to Store Katsu Curry?

Japanese chicken Katsu curry is ideal for preparing in large quantities and then enjoying at a later time. As long as you adhere to these storage and reheating guidelines, it’s also completely safe to consume!

• 24-48 hours: If you intend to eat your curry leftovers within the following few days, simply chill it and store it in the refrigerator in a sealed container or in the pot where you made it.

• 48 hours or more: If you don’t plan on finishing the curry within two days, transfer it to a sealable glass jar. Additionally, the katsu can be frozen in a sealed container for up to a month.

Final Words

In conclusion, Japanese chicken katsu curry is the perfect balance of crispy fried chicken and rich, flavorful curry sauce poured over fluffy rice. It’s a comforting, satisfying dish that’s surprisingly easy to make at home and guaranteed to impress family or guests.

But if you’re in London and want to skip the cooking, head to Negi & Nori. They offer the best katsu curry in London. Negi & Nori is a must-try spot for authentic, delicious Japanese comfort food.

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