Chicken Katsu Curry

Diamond Post Medal for All Time! 1,246 Posts
July 21, 2020

A serving of chicken katsu curry on a plate.Japanese curry is one of my absolute favourite comfort meals. Adding chicken katsu to it just knocks it out of the park. Chicken katsu is a crispy fried chicken cutlet cooked to perfection. The delicate crunchy coating of this chicken goes so well with the soft and velvety curry sauce. Your friends and family with adore this meal. I hope you give it a shot!


You can find this curry sauce mix at most stores in the international foods aisle. It's also available on Amazon and many other online shops. I used half a box of the sauce mix in this recipe.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 4-6 servings


  • 1 large onion, peeled and chopped
  • 1 carrot, chopped
  • 10 baby potatoes or 2 regular, chopped
  • 2 celery stalks, chopped
  • 3 1/2 cup water
  • 4 ounces curry sauce mix
  • 1.5 lb boneless skinless chicken breasts
  • 2 Tbsp sake or white wine
  • salt and pepper
  • 3 Tbsp all-purpose flour
  • 2 eggs, whisked
  • 1 cup Panko breadcrumbs
  • oil for frying
  • steamed white rice for serving
Ingredients for chicken katsu curry.


  1. Fry onions in a bit of oil in a large pot over medium heat for about 5 minutes, stirring often.
  2. Chopped onions in a pan.

  3. Add carrots, potatoes, and celery. Cook for a few minutes, stirring often.
  4. Potatoes, carrots and celery in a pan.
  5. Add water to the pot and bring to a boil over high heat.
  6. Cooking the curry in a pan.
  7. Reduce heat to low, cover and simmer for 30 minutes, until the veggies become tender.
  8. Cooking the curry in a pan.
  9. In the meantime, slice chicken breast into super thin strips. I bought mine pre-sliced. Put the chicken in a bowl and add sake. Sprinkle with a bit of salt and pepper. Set aside for 20 minutes.
  10. Raw chicken cutlets with spices.

  11. Now chop up the blocks of curry sauce mix and stir into the pot of veggies. Make sure the curry gets dissolved and there are no lumps. Allow to sit at a low simmer while you fry the chicken, stirring occasionally.
  12. The completed curry dish.
  13. Set up your chicken coating station with the flour, eggs, and Panko.
  14. Flour, egg and breading in separate dishes for dredging chicken cutlets.
  15. Coat a slice of chicken with flour and shake off any excess. Drop into whisked eggs.
  16. Breaded chicken cutlets being dredged in egg.

  17. Coat with Panko crumbs. Repeat this process with all the slices of chicken.
  18. Breaded chicken cutlets being dredged in breadcrumbs.
  19. Heat an inch of oil in a heavy frying pan. When it reaches about 350 degrees F, drop in the chicken pieces, but don't overcrowd the pan. Work in batches if necessary.
  20. Frying the breaded cutlets in a pan.
  21. Fry until both sides are golden brown, about 5-6 minutes.
  22. Frying the breaded cutlets in a pan.
  23. Transfer chicken to a wire rack or a paper towel-lined tray to remove excess oil.
  24. The cooked cutlets on a cooling rack.

  25. To serve, place some freshly steamed rice into bowls, top with curry sauce, then add sliced chicken.
  26. A serving of chicken katsu curry on a plate.
Comment Pin it! Was this helpful? 6


Silver Post Medal for All Time! 267 Posts
July 23, 20200 found this helpful

Yum! I have never made Japanese curry but this recipe may change that. I've also never made chicken katsu but you have made it seem so easy. I'm sure my family will love it!

Reply Was this helpful? Yes

Diamond Post Medal for All Time! 1,246 Posts
July 25, 20200 found this helpful

I am sure too! I have never had any complaints with this one :) such a comfort <3

Reply Was this helpful? Yes
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