Name: The Best Japanese Chicken Katsu Curry You’ll Ever Try (Easy u0026 Delicious!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 large chicken breasts (or 4 thighs, boneless u0026 skinless); 1 tsp salt and ½ tsp black pepper; ½ cup all-purpose flour; 2 large eggs (beaten); 1½ cups panko breadcrumbs; Oil for frying (vegetable or canola); 1 large onion (sliced); 2 medium carrots (chopped); 2 medium potatoes (peeled u0026 chopped); 4 cups water or chicken stock; 100g Japanese curry roux cubes (Golden Curry, Vermont Curry, etc.); 4 cups steamed rice

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If you’ve never tried Japanese Chicken Katsu Curry, let me tell you—you’re missing out. I first had this dish at a small Japanese spot, and from the first bite, I was hooked.

Crispy fried chicken, rich golden curry sauce, and fluffy rice—it’s comfort food at its finest.

The best part? You can make it at home, and honestly, it tastes even better when you cook it yourself. Let me walk you through everything so you can enjoy this dish the same way I did.

What is Japanese Chicken Katsu Curry?

Japanese Chicken Katsu Curry is basically a plate of crispy breaded chicken cutlet (called “katsu”) served with a thick, mildly spiced curry sauce and rice. Unlike Indian curry, Japanese curry is sweeter, less spicy, and has a silky gravy-like texture. It’s filling, cozy, and one of the most loved dishes in Japan.

I love it because it has the perfect balance—crispy chicken outside, juicy inside, and that curry sauce ties it all together. Once you try it, you’ll understand why it’s such a big deal.

Ingredients You’ll Need

Here’s everything you need to make this dish at home:

Chicken breasts or thighs – boneless, skinless
Salt and black pepper – for seasoning
Flour, egg, and panko breadcrumbs – for coating the chicken
Oil – for frying
Japanese curry roux cubes (you can find brands like Golden Curry or Vermont Curry at most stores)
Onions, carrots, potatoes – classic curry base veggies
Rice – plain steamed rice works best

That’s it. Simple, easy-to-find ingredients.

Step 1: Preparing the Chicken Katsu

The heart of this dish is the chicken katsu. Here’s how to nail it:

Pound the chicken – Make it an even thickness so it cooks evenly.
Season – Sprinkle salt and pepper on both sides.
Coat – Dredge in flour, dip in beaten egg, then press into panko breadcrumbs until fully coated.
Fry – Heat oil in a pan and fry until golden brown and crispy. Place on paper towels to drain excess oil.

The key here is the panko breadcrumbs—they give the chicken that signature crunch.

Step 2: Making the Curry Sauce

While the chicken is frying, start the curry sauce.

Sauté onions until soft and slightly golden.
Add carrots and potatoes – stir them for a few minutes.
Pour in water or chicken stock – enough to cover the veggies. Simmer until tender.
Add curry roux cubes – stir until they melt and the sauce thickens.

The curry should be smooth, rich, and slightly sweet. If you like a thinner sauce, just add a little more water.

Step 3: Putting It All Together

Now the fun part—building your plate.

Place a scoop of steamed rice on one side of your plate.
Slice your crispy chicken katsu into strips and lay it beside the rice.
Generously spoon the curry sauce over the chicken and rice.

That’s it—you’ve just made Japanese Chicken Katsu Curry at home!

Why You’ll Love This Dish

There are so many reasons, but let me be straight with you:

It’s comfort food—warm, hearty, and satisfying.
The textures are perfect—crispy chicken with smooth curry sauce.
It’s easy to make—just a few steps and simple ingredients.
You can customize it—spicy, mild, with extra veggies, or even swap chicken for pork.

Once you try it, you’ll probably want to make it again and again.

Tips for the Best Katsu Curry

Use panko breadcrumbs, not regular ones, for maximum crunch.
Don’t overcrowd the frying pan—cook the chicken in batches if needed.
For extra flavor, cook your curry sauce with a splash of soy sauce or honey.
Always slice the chicken before serving—it looks better and is easier to eat.

Variations You Can Try

Pork Katsu Curry – Use pork cutlets instead of chicken.
Spicy Curry – Add chili powder or cayenne to the curry base.
Cheese Katsu Curry – Melt some cheese over the chicken before serving.
Vegetarian Katsu Curry – Use tofu or eggplant instead of chicken.

FAQs About Japanese Chicken Katsu Curry

Q1: Can I make the curry sauce from scratch without curry roux cubes?
Yes, but it’s more work. Roux cubes are quick and give authentic flavor. If making from scratch, you’ll need curry powder, flour, butter, and stock.

Q2: Can I bake the chicken instead of frying?
Yes, but frying gives the best crunch. If baking, drizzle oil over the chicken and bake at 400°F (200°C) until golden.

Q3: How long does it keep?
The curry sauce can stay in the fridge for 2–3 days. The chicken is best eaten fresh, but you can reheat it in the oven to keep it crispy.

Q4: What rice goes best with it?
Plain steamed short-grain rice or even jasmine rice works well. Avoid flavored rice since the curry already has strong flavor.

Q5: Can I freeze it?
Yes, freeze the curry sauce separately. Fry fresh chicken when serving—it won’t stay crispy if frozen.

That’s it—Japanese Chicken Katsu Curry made easy, tasty, and straight from my kitchen to yours. Trust me, once you make it, you’ll keep this recipe on repeat.