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4.7 from 36 votes

Japanese Chicken Katsu Curry

Japanese Chicken Katsu Curry, a delicious homemade chicken recipe to rival Wagamama's katsu curry. Ready in about 30 minutes, this recipe is a great midweek dinner for the whole family. The katsu sauce is beautifully spiced, and the chicken is fried to perfection in a breadcrumb crust.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 portions
Calories: 629 kcal
Course: Main Course
Cuisine: Japanese

Ingredients

For the breaded chicken
  • 2 chicken breasts
  • 2 cups breadcrumbs
  • 1 cup flour
  • 2 eggs
  • salt and pepper to taste
  • ¼ cup Oil to fry
For the katsu sauce
  • 1 onion
  • 1 potato
  • 1 carrot
  • 2 cups chicken stock (broth)
  • 1 tablespoon garam masala
  • 1 tablespoon cornflour
  • ¼ teaspoon salt
  • 1 tablespoon oil

Instructions

    Cup of Yum
  1. To make the breaded chicken, place the chicken breasts on the work surface, cut them in 2 lengthwise, and bash them with a meat tenderiser.
  2. Next, we need 3 large plates. On one plate we have plain flour, on the other breadcrumbs, on the third the eggs.
  3. Beat the eggs lightly using a fork, then season with salt and pepper
  4. Dip the chicken fillets in the egg mixture, coat them in flour, then dip in the egg mixture again, and in the end toss them well in breadcrumbs.
  5. Heat up the frying pan and add the oil.
  6. Fry the chicken fillets on both sides for about 2 minutes on each side until golden, then remove from the pan and place on a kitchen towel to remove the excess oil.
  7. To make the katsu sauce, heat up the oil in a pan, peel and chop the onion, and fry until soft.
  8. Peel and chop the potato and carrot, add them to the pan, together with the garam masala, salt, and chicken stock.
  9. Leave to cook for about 10 minutes, until the veggies are soft.
  10. Mix the cornflour with 2 tablespoons of water, and add it to the sauce.
  11. Cook for a further 2 minutes until the sauce thickens slightly.
  12. You can either serve the sauce chunky, or blend it to a smooth consistency.
  13. Serve the chicken with the katsu sauce and rice, for a true Japanese experience.

Notes

  • If after frying the chicken breast fillet is a bit too thick and not quite cooked through, you can add it to a baking tray, cover it with foil, and bake for 10 minutes at 200 degrees Celsius (390 Fahrenheit) until coked well.
  • Alternatively, the breaded chicken fillets can be baked all the way through instead of frying, they should take about 25 minutes in the oven, sprayed generously with cooking oil spray.

Nutrition Information

Calories 629kcal (31%) Carbohydrates 62g (21%) Protein 37g (74%) Fat 24g (37%) Saturated Fat 13g (65%) Cholesterol 116mg (39%) Sodium 700mg (29%) Potassium 960mg (27%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 2640IU (53%) Vitamin C 10.6mg (12%) Calcium 102mg (10%) Iron 5.6mg (31%)

Nutrition Facts

Serving: 4portions

Amount Per Serving

Calories 629

% Daily Value*

Calories 629kcal 31%
Carbohydrates 62g 21%
Protein 37g 74%
Fat 24g 37%
Saturated Fat 13g 65%
Cholesterol 116mg 39%
Sodium 700mg 29%
Potassium 960mg 20%
Fiber 5g 20%
Sugar 5g 10%
Vitamin A 2640IU 53%
Vitamin C 10.6mg 12%
Calcium 102mg 10%
Iron 5.6mg 31%

* Percent Daily Values are based on a 2,000 calorie diet.