Japanese Chicken Katsu Curry

A white plate with chicken katsu in a curry sauce over a bed of rice

4.67 from 12 votes

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 Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Japanese

Servings: portions

Calories: 629kcal

Author: Daniela Apostol

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

Metric - US Customary

Instructions

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.
Next, we need 3 large plates. On one plate we have plain flour, on the other breadcrumbs, on the third the eggs.
Beat the eggs lightly using a fork, then season with salt and pepper
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.
Heat up the frying pan and add the oil.
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.
To make the katsu sauce, heat up the oil in a pan, peel and chop the onion, and fry until soft.
Peel and chop the potato and carrot, add them to the pan, together with the garam masala, salt, and chicken stock.
Leave to cook for about 10 minutes, until the veggies are soft.
Mix the cornflour with 2 tablespoons of water, and add it to the sauce.
Cook for a further 2 minutes until the sauce thickens slightly.
You can either serve the sauce chunky, or blend it to a smooth consistency.
Serve the chicken with the katsu sauce and rice, for a true Japanese experience.

Video

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