Japanese Chicken Katsu Curry Recipe
I’ll be honest with you – I used to think katsu curry was just fancy chicken nuggets with sauce until I actually made it properly. The magic happens when that crispy, golden panko coating meets the sweet-savory curry that’s nothing like what you’d expect from Indian cuisine. This isn’t your typical curry either, with its sneaky additions of fruit and honey creating something that’ll make you question why you’ve been ordering takeout all this time.
Why You’ll Love this Japanese Chicken Katsu Curry
Comfort food meets crispy perfection in this Japanese chicken katsu curry that’ll have you questioning why you ever ordered takeout.
I’m talking about golden, crunchy chicken that practically sings when you bite into it, paired with a curry sauce that’s somehow both sweet and savory.
What makes this different from your typical curry? The sauce gets its magic from unexpected ingredients like apple and banana, creating this incredibly smooth, almost fruity base that complements the crispy coating perfectly.
It’s like getting a warm hug and a high-five simultaneously.
What Ingredients are in Japanese Chicken Katsu Curry?
Getting your ingredients together for this chicken katsu curry is like assembling your dream team – each player has a specific role, and together they create something magical.
You’ll notice this isn’t your standard curry ingredient list, and that’s exactly what makes it so special.
The beauty of this recipe lies in how it balances familiar pantry staples with some surprises that transform ordinary chicken into restaurant-quality comfort food.
Don’t worry if your ingredient list looks a bit unconventional – trust the process, because these combinations create flavors that’ll make your kitchen smell like heaven.
For the Curry Sauce:
- 1 tablespoon butter
- 1 garlic clove, chopped
- 1 small onion, chopped
- 1 green apple, peeled, cored and diced
- 2 cups water
- 1 banana, sliced
- 1 tablespoon honey
- 1 teaspoon turmeric
- 1/4 teaspoon curry powder
- 1 tablespoon tomato ketchup
- 1 cup chicken broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cornstarch
For the Chicken:
- 4 chicken breasts, skinless and boneless
- 2 tablespoons flour
- 2 eggs, beaten
- 5 tablespoons dried breadcrumbs
- 2 cups vegetable oil, for deep frying
For the Vegetables:
- 1 tablespoon butter
- 1 small onion
- 2 carrots, diced and boiled
- 2 potatoes, diced and boiled
Now, let’s talk about those ingredients that might’ve you scratching your head. Yes, there’s a banana in this curry sauce, and no, you’re not reading that wrong.
The banana works with the apple to create this incredible sweetness that balances the savory elements perfectly.
The apple might seem odd too, but it’s actually a classic Japanese curry technique. Both fruits get cooked down and strained out, leaving behind their essence without any chunky texture.
Think of them as your secret flavor agents.
For the chicken coating, regular dried breadcrumbs work just fine, but panko will give you that extra-crispy texture if you’ve got them on hand.
The key is making sure your oil temperature is right for that golden, crunchy exterior that doesn’t absorb too much oil.
How to Make this Japanese Chicken Katsu Curry
Making this Japanese chicken katsu curry feels like conducting a delicious orchestra – you’ve got multiple parts happening at once, but when they come together, it’s pure harmony. The secret is timing everything so your crispy chicken doesn’t get soggy waiting around.
Let’s start with that curry sauce because it needs the most time to develop its flavors. Melt 1 tablespoon of butter in a saucepan and toss in your chopped garlic clove, chopped small onion, and that diced green apple. Cover this aromatic trio and let them cook for about 5 minutes until they’re softened and your kitchen starts smelling amazing.
Here comes the part where you might question my sanity, but pour in 1 cup of water and bring everything to a gentle simmer. Now add your sliced banana, 1 tablespoon of honey, 1 teaspoon of turmeric, 1/4 teaspoon of curry powder, and 1 tablespoon of tomato ketchup. I know it looks like a weird fruit salad situation right now, but trust me on this.
Pour in 1 cup of chicken broth and bring the whole thing to a boil. Season with 1 teaspoon each of salt and black pepper, then mix your 1 teaspoon of cornstarch with the remaining cup of water to create a slurry. Add this to your bubbling curry sauce and let it simmer for 20 minutes, stirring occasionally to prevent any sticking.
While that sauce is doing its thing, you’ll strain it through a large sieve or colander placed over a bowl. You’re basically creating a smooth, flavorful liquid gold by removing all the chunky bits. Those fruits have done their job by infusing their sweetness into the sauce.
Now for the star of the show – that crispy chicken. Take your 4 chicken breasts and make two diagonal slashes across each breast. This isn’t just for looks; it helps the chicken cook evenly and makes those gorgeous presentation slices later. Coat each piece thoroughly in 2 tablespoons of flour on both sides.
Next comes the assembly line approach. Dip each floured chicken breast into your beaten eggs, making sure every surface gets coated. Then roll them in 5 tablespoons of dried breadcrumbs, pressing gently to help the coating stick. You want an even layer that’ll turn golden and crunchy.
Heat 2 cups of vegetable oil in a wok until it’s hot enough that a pinch of breadcrumbs sizzles immediately when dropped in. Deep fry the chicken two pieces at a time for 3-4 minutes until they’re golden brown and gorgeously crisp. Don’t overcrowd the pan or your oil temperature will drop and you’ll end up with soggy coating instead of that satisfying crunch.
Remove the chicken and let it drain on absorbent paper while you tackle the vegetable curry. In a separate saucepan, melt 1 tablespoon of butter and add your second small onion along with the diced, boiled carrots and potatoes. The pre-boiling step guarantees your vegetables are tender without overcooking them in the final sauce.
Stir and fry these vegetables for 5-8 minutes over moderate heat until they’re just beginning to turn golden around the edges. This little bit of caramelization adds another layer of flavor that makes the difference between good curry and unforgettable curry.
Pour in your prepared katsu curry sauce, bring it to a boil, and simmer for 4-5 minutes. This final simmer lets all the flavors meld together while heating everything through perfectly.
For the grand finale, slice your crispy chicken breasts into strips and serve them over a heap of steamed rice. Ladle that piping hot vegetable curry sauce alongside, and watch as the crispy coating stays intact while soaking up just enough sauce to be absolutely perfect.
Japanese Chicken Katsu Curry Substitutions and Variations
This recipe is wonderfully flexible, and honestly, that’s part of what makes chicken katsu curry so appealing – you can adapt it based on what’s hiding in your pantry or your personal preferences.
Can’t find green apple? Regular apples work perfectly fine. No banana? Skip it entirely, or try a chopped pear instead. I’ll often swap the chicken breast for thighs when I’m craving extra juiciness.
For the coating, panko breadcrumbs create superior crunch, but regular dried breadcrumbs still deliver. You can even crush up cornflakes if you’re feeling adventurous.
The curry sauce forgives almost everything – different vegetables, varying spice levels, whatever you’ve got.
What to Serve with Japanese Chicken Katsu Curry
While experimenting with all those variations sounds fun, let’s talk about what actually goes on the plate alongside your crispy katsu masterpiece.
I always start with steamed jasmine rice – it’s non-negotiable. The fluffy grains soak up that velvety curry sauce perfectly.
Then I add pickled vegetables, usually daikon radish or cucumber, because you need that acidic crunch to cut through the richness.
Miso soup makes an excellent starter, and shredded cabbage with sesame dressing provides fresh contrast.
Sometimes I’ll throw in some edamame or gyoza if I’m feeling fancy. The key is balancing textures and flavors.
Final Thoughts
After mastering chicken katsu curry, you’ll wonder how you ever lived without this golden, crispy comfort food in your life.
This recipe transforms ordinary weeknight dinners into something special, something that makes everyone gather around the table with anticipation.
I love how forgiving this dish is.
Mess up the sauce consistency? Just add more cornstarch slurry.
Chicken slightly overcooked? The curry sauce covers all sins.
It’s the kind of recipe that builds confidence in the kitchen while delivering restaurant-quality results at home.
Trust me, your family will request this weekly.
Japanese Chicken Katsu Curry
Equipment
Ingredients
For the Curry Sauce:
- 1 tablespoon butter
- 1 garlic clove chopped
- 1 small onion chopped
- 1 green apple peeled, cored and diced
- 2 cups water divided
- 1 banana sliced
- 1 tablespoon honey
- 1 teaspoon turmeric
- 1/4 teaspoon curry powder
- 1 tablespoon tomato ketchup
- 1 cup chicken broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cornstarch
For the Chicken Katsu:
- 4 chicken breasts skinless and boneless
- 2 tablespoons flour
- 2 eggs beaten
- 5 tablespoons dried breadcrumbs
- 2 cups vegetable oil for deep frying
For the Vegetable Curry:
- 1 tablespoon butter
- 1 small onion
- 2 carrots diced and boiled
- 2 potatoes diced and boiled
Instructions
- Melt butter in a saucepan and add garlic, onions, and apples. Cover and cook for 5 minutes.
- Pour over 1 cup of water and bring to a simmer. Stir in banana, honey, turmeric, curry powder, and ketchup.
- Add chicken broth and bring sauce to boil. Season with salt and pepper.
- Mix cornstarch with remaining cup of water and add to curry sauce. Simmer for 20 minutes, stirring occasionally.
- Strain the sauce through a large sieve or colander placed over a bowl, reserving the curry sauce.
- While sauce cooks, prepare chicken by making two diagonal slashes across each breast. Coat chicken in flour on both sides.
- Dip each chicken portion in beaten egg, then roll in breadcrumbs.
- Heat oil in a wok and deep fry chicken two pieces at a time for 3-4 minutes until golden and crisp.
- Remove chicken from pan, drain on absorbent paper, and keep warm.
- For vegetable curry, melt butter in separate saucepan and add onions, carrots, and potatoes.
- Stir and fry for 5-8 minutes over moderate heat until beginning to turn golden.
- Pour in prepared katsu curry sauce, bring to boil, and simmer for 4-5 minutes.
- Slice chicken breasts into strips and serve with steamed rice and hot vegetable curry sauce.
Notes
Nutrition
Frequently Asked Questions
Can I Make the Curry Sauce Ahead of Time and Reheat It?
Yes, I can make the curry sauce up to three days ahead and store it refrigerated. I’ll reheat it gently on the stovetop, stirring occasionally, until it’s hot throughout before serving.
What’s the Best Oil Temperature for Frying the Chicken Katsu?
I’d recommend heating your oil to 340-350°F for perfectly crispy chicken katsu. If you don’t have a thermometer, test with breadcrumbs – they should sizzle immediately when dropped in the oil.
How Do I Store Leftover Katsu Curry and for How Long?
I’ll store leftover katsu curry in the refrigerator for up to three days in airtight containers. I’d keep the fried chicken separate from the sauce to maintain crispiness and reheat gently before serving.
Can I Bake the Breaded Chicken Instead of Deep Frying It?
Yes, I’d recommend baking the breaded chicken at 400°F for 20-25 minutes, flipping halfway through. You’ll get crispy results without deep frying, though it won’t be quite as golden.
Why Is My Curry Sauce Too Thin or Too Thick?
If your curry sauce is too thin, I’d simmer it longer uncovered to reduce liquid or add more cornstarch slurry. If it’s too thick, I’ll thin it with extra chicken broth or water gradually.