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Japanese Chicken Katsu Curry
5 from 10 votes

Japanese Chicken Katsu Curry

Japanese Chicken Katsu Curry combines crispy breaded chicken cutlets with a rich curry sauce made from sautéed onions, carrots, potatoes, curry powder, chicken stock, and coconut milk. The chicken is coated with flour, egg, and panko breadcrumbs then fried until golden and tender. The curry sauce is simmered until vegetables are soft and flavors meld. Served with cooked rice and topped with green onions, this dish offers a hearty, textured meal where the crunchy chicken and creamy curry complement each other.

Prep Time
10 mins
Cook Time
30 mins
Total Time
30 mins
Servings: 4 servings
Calories: 803 kcal
Course: Dinner
Cuisine: Japanese

Ingredients

  • 4 cups rice See notes, hot cooked
  • 1 pound chicken breast one cutlet per person - cutlets weigh 3-4 ounces each, thin cutlets
  • 1/2 cup all-purpose flour
  • 1 egg beaten
  • 1 cup panko breadcrumbs
  • vegetable oil for frying
curry
  • vegetable oil
  • 1 large yellow onion diced
  • 3 medium carrot peeled and thinly sliced
  • 3 large potatoes peeled and diced *See notes, white waxy
  • 2 Tbsp curry powder or more, to taste, Japanese style
  • 1/4 tsp cayenne pepper or more, to taste
  • 1 cup chicken stock
  • 15 ounces coconut milk full fat
  • salt to taste
garnish
  • green onion thinly sliced

Instructions

to fry the chicken
    Cup of Yum
  1. Heat 1/2 inch of oil in a large skillet or Dutch oven until quite hot and shimmering but not smoking. Note: you can use less oil if you like.
  2. Season your chicken cutlets with salt.
  3. Put the flour in one shallow bowl, the egg in another, and the panko in a third bowl.
  4. Dredge each chicken cutlet with the flour, then dip in the beaten egg, letting the excess drip off before coating with the panko crumbs.
  5. Test the oil before dropping the chicken in, it should sizzle on contact. Fry the chicken, in batches, until golden brown, flipping once during cooking. Thin cutlets will cook through very quickly, it should only take a couple of minutes per side. You can check with an instant read thermometor if you like, the temperature of the chicken should be 165F. Drain the chicken on paper towels.
  6. Let cool briefly and then slice thinly.
to make the curry
  1. Heat the oil in a Dutch oven or large pan and saute the onion for a couple of minutes to soften. Then add the carrots and potatoes and saute for a couple more minutes, stirring constantly.
  2. Stir in the curry powder and cayenne, and let the spices toast for a minute, while stirring.
  3. Add the stock and coconut milk and stir to combine everything well. Bring up to a simmer and let the curry simmer just until the veggies are just tender. Taste and add salt if needed. Note: the curry can be made ahead if you like.
to assemble the curry bowls
  1. Divide the hot rice between 4 bowls.
  2. Ladle the hot curry to one side, make sure to get enough sauce…the rice will absorb it.
  3. Top with the sliced chicken, and sprinkle with a shower of sliced spring onion.

Notes

  • Cook about 1 1/3 cups raw rice to yield 3 cups cooked; suitable rice types include Japanese, sushi, basmati, jasmine, or brown rice.
  • Use waxy potato varieties like Red or Yukon Gold to maintain texture in the curry sauce.
  • To vary, sauté garlic and ginger with the vegetables, or add mushrooms, zucchini, cauliflower, or green beans.
  • For serving variation, top the curry with a fried egg instead of chicken for extra richness.

Nutrition Information

Serving 1serving Calories 803kcal (40%) Carbohydrates 97g (32%) Protein 40g (80%) Fat 29g (45%) Saturated Fat 22g (110%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 3g (15%) Trans Fat 0.02g (1%) Cholesterol 115mg (38%) Sodium 408mg (17%) Potassium 1582mg (34%) Fiber 9g (36%) Sugar 7g (14%) Vitamin A 7823IU (156%) Vitamin C 34mg (38%) Calcium 120mg (12%) Iron 8mg (44%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 803

% Daily Value*

Serving 1serving
Calories 803kcal 40%
Carbohydrates 97g 32%
Protein 40g 80%
Fat 29g 45%
Saturated Fat 22g 110%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 3g 15%
Trans Fat 0.02g 1%
Cholesterol 115mg 38%
Sodium 408mg 17%
Potassium 1582mg 34%
Fiber 9g 36%
Sugar 7g 14%
Vitamin A 7823IU 156%
Vitamin C 34mg 38%
Calcium 120mg 12%
Iron 8mg 44%

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