Chicken Katsu Curry

This chicken katsu curry pairs crispy and tender pieces of chicken with a rich and savory curry sauce to make the ultimate comfort meal for the weekdays. This quick & easy recipe uses Japanese curry mix to make the best katsu curry using just a handful of ingredients. 

Chicien katsu curry – a match made in heaven

One of the first recipes I’ve shared on my blog was japanese katsu – which is easily one of my favorite recipes to this day.

Although chicken katsu can be enjoyed with homemade katsu sauce, it can also be perfectly paired with some flavourful and hearty Japanese curry.

Japanese katsu curry is the ultimate comfort dish if you are craving a big meal, as the curry base itself can be enjoyed alone with its hearty components.

In this case, complemented with perfectly tender pieces of chicken. Here’s what you will need to prepare your own chicken katsu curry:

• A box of Japanese curry (I’ve used this Kokumaro brand for this particular recipe)
• Onion, carrot, and potato, chopped in small pieces for the curry
• Large chicken breast, to be breaded with flour, egg, and panko bread crumbs (can also be substituted with pork loin or tenderloin based on preference)
• Cooked white rice to be served as the base

Tips for easy preparation

• This dish is compromised of two separate components, which can definitely be prepared in advance.
  • Oftentimes when I decide to make this dish is when I have curry leftover from previous meal prep, either in the fridge or in the freezer – as Japanese curry can be stored in the freezer for up to 3 months.
• Upon making the dish, I would start by defrosting the curry and letting it simmer in a saucepan while preparing the chicken katsu which only takes a few minutes to prepare.
• Please be advised to keep a close eye on the curry in the process, as it can burn easily without a careful stir. Another option would be to microwave the sauce, which works well as well.
• To make an extra rich sauce, substitute half of the required water with chicken broth when cooking the curry.

If you are a fan of Japanese curry and/or chicken katsu, I would strongly recommend giving this combination a try! It’s absolutely delicious and makes for a satisfying meal at any time of the day.

I hope you enjoy this curry katsu recipe, and please leave me a comment below or send me a message on Instagram if you have any questions!

Other easy Dinner recipes you may like:

• Creamy Mushroom Miso Udon
• Omurice (Japanese Omelette Rice)
• Creamy Shrimp Pasta (Rose Pasta)
• Yaki Udon (Stir-Fried Udon Noodles)
• Chinese Tomato Egg Stir Fry

Print Recipe

5 from 7 votes

Chicken Katsu Curry

This chicken katsu curry pairs crispy and tender pieces of chicken with a rich and savory curry sauce to make the ultimate comfort meal for the weekdays. This quick & easy recipe uses Japanese curry mix to make the best katsu curry using just a handful of ingredients. 

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Course: Dinner, Lunch

Cuisine: Japanese

Servings: 2 people

Calories: 448kcal

Ingredients

Japanese Curry Sauce

• 1/2 box Japanese curry mix
• 1 onion diced
• 1 potato diced
• 1/2 carrot diced

Chicken Katsu

• 2 large chicken breast
• salt, pepper, and garlic powder
• 3 tbsp flour or more if needed
• 1 large egg beaten
• 1 cup panko breadcrumbs

To serve

• 2 servings cooked white rice
• parsley for garnish

Instructions

• Prepare the Japanese curry according to package instructions.

Chicken Katsu

• Pound the chicken to an even thickness, approximately 1/2" thick, then season both sides with salt, pepper, and garlic powder.
• Place the flour, egg and panko crumbs in 3 separate shallow dishes. 
• Coat each piece of chicken with flour, egg, and bread crumbs in order, ensuring each side is evenly coated, and shaking off any excess. Set aside for about 10 minutes before frying.
• Prepare at least 2 inches of oil in a large skillet (or a deep fryer) over medium heat. Once the oil reaches 350°F, cook 3 or 4 minutes per side or until golden brown. Remove from

Final assembly

• Slice the chicken katsu into bite-sized pieces, and lay over a bed of rice before adding the curry sauce. Garnish and enjoy!

Notes

To make an extra rich sauce, substitute half of the required water with chicken broth when cooking the curry. 

Please feel free to use one full box of Japanese curry as any leftovers store well in the freezer for up to 3 months.

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Nutrition

Calories: 448kcal