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chicken katsu curry recipe

Japanese Chicken Katsu Curry

This authentic Japanese chicken katsu curry combines perfectly crispy panko-breaded chicken cutlets with a rich, slightly sweet curry sauce packed with apple and banana. It's comfort food at its finest - the golden chicken stays incredibly tender while the homemade curry sauce delivers complex flavors that taste just like your favorite Japanese restaurant.
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Course: Main Course
Cuisine: Japanese
Keyword: Curry
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 4485kcal

Equipment

Chopping Board
Chef's Knife
2 Medium Saucepan
Wok

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

Pre-boil carrots and potatoes until just tender to facilitate even cooking in the final curry
Double-coat the chicken in egg and breadcrumbs for extra crispy results
Oil temperature should be 350°F for best frying - test with a breadcrumb that should sizzle immediately
Strain the curry sauce for a smooth, restaurant-style consistency, but you can leave it chunky if preferred
Make the curry sauce up to 2 days ahead and reheat when ready to serve
Substitute panko breadcrumbs for regular breadcrumbs for an even crispier coating
The sauce can be thinned with additional chicken broth if too thick after straining

Nutrition

Calories: 4485kcal | Carbohydrates: 32g | Protein: 35g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 165mg | Sodium: 890mg | Potassium: 680mg | Fiber: 4g | Sugar: 18g