Japanese Chicken Katsu Curry
This mouth-watering Japanese Chicken Katsu Curry is made with golden crispy chicken fillets and creamy coconut curry. Serve this tasty dish with white rice and salad.
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This Japanese curry chicken is comforting, warming, and delicious. The sauce combines aromatic spices and coconut milk to create a creamy coconut base, which is served alongside crispy panko chicken. Prepare this crowd-pleaser in just 35 minutes and serve it with various sides.
Enjoy this Easy Vegan Red Lentil Curry, Jamaican Curry Shrimp Recipe and Easy Crispy Chicken Salad.
Why This Recipe Works
- This Japanese Chicken Katsu Curry bursts with delicious flavors and textures thanks to its creamy curry and crispy chicken.
- Serve this delicious restaurant-style dish for dinner or on special occasions.
- Serve it with coconut rice, jasmine rice, plain white rice, Easy Japanese Edamame Salad, Spicy Asian Cucumber Salad or Easy Carrot Salad with Asian Dressing.
- The chicken can also be made in the oven or air fryer.
Tips and Substitutions
- Spice level: Add more chili if you prefer a spicier Japanese Chicken Katsu Curry.
- Crispy chicken: Fully coat the whole chicken fillet before frying for perfect texture.
- Curry: When making this sauce, you have a few options. You can cook it and then add it to a blender for a smooth, paste-like curry or skip blending altogether.
How to Make Japanese Chicken Katsu Curry
- Heat some oil in a saucepan. Add in the onions, crushed garlic, and ginger. Cook on low heat for 2-3 minutes.
- Add curry powder, turmeric, and flour, stir and cook on medium heat for 1 minute.
- Pour in the vegetable stock, season with salt and pepper, and bring to a boil. Let it simmer for 10 minutes.
- Cool the sauce slightly, blend until smooth, and pour it back into the saucepan. Add soy sauce and coconut milk, then cook on low heat for another 5 minutes. Set aside.
- Whisk eggs in one bowl, mix flour with salt and pepper in another bowl, and put panko in a third bowl.
- Coat the chicken fillet in flour, dip it in the egg mix, then coat it with panko. Repeat for both fillets. Heat oil in a pan and cook the Katsu chicken on both sides for 7-9 minutes until done.
7. Slice the chicken fillets.
8. Serve the chicken Katsu curry with rice and salad.
Recipe FAQs
What does Katsu mean?
The name Katsu means victorious in Japanese. However, when it comes to cooking, Katsu refers to a cutlet of meat made with flaky Japanese panko or breadcrumbs.
How to store Japanese chicken Katsu curry?
Refrigerate Katsu chicken and Katsu curry separately in air-tight containers for 3-4 days.
More Delicious Japanese Recipes
Japanese Chicken Katsu Curry
This mouth-watering Japanese Chicken Katsu Curry is made with golden crispy chicken fillets and a creamy coconut curry. Serve this tasty dish with white rice and salad.
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Servings: 4 people
Calories: 2570kcal
Equipment
- chopping board
- Chefs knife
- Hand blender or blender
- Saucepan
Ingredients
Katsu Curry
- 1 onion chopped
- 2-3 garlic cloves crushed
- ¼ finger length of ginger chopped
- 4 teaspoon of curry powder
- 2 teaspoon of turmeric powder
- 2-3 tablespoon of flour
- Salt to taste
- Pepper to taste
- Vegetable oil
- 2 cups of vegetable stock
- 200 ml of coconut milk
- 2-3 tablespoon of soy sauce
- 1 tablespoon of sugar optional
Panko Chicken
- 4 chicken fillets
- 2 eggs
- 2 cups of flour
- 2 cups of panko
Instructions
- Start by heating oil in a saucepan. Add onions, crushed garlic cloves and ginger to the saucepan. Cook for 2-3 minutes on a low heat.
- Add curry powder, turmeric and flour to the saucepan, stir and cook on medium heat for 1 minute. Pour vegetable stock into the saucepan. Season with salt and pepper to taste and bring to a boil. Leave to simmer for 10 minutes.
- Let the sauce cool slightly, pour it into a blender and blend until smooth. Pour the mixture back into the saucepan, add soy sauce and coconut milk into the sauce and stir. Finally, cook for another 5 minutes on a low heat and set aside for later.
- Add eggs to one bowl and whisk. Add 2 cups of flour to another bowl, a pinch of salt to taste, pepper to taste and whisk. Finally, add panko to a third bowl.
- Fully coat the chicken fillet with flour. Then, dip the fillet into the egg mix and dip the chicken into the panko. Repeat this step with both fillets. Heat oil in a pan and cook the Katsu chicken on both sides for 7-9 minutes or until done.
- Serve chicken Katsu curry with rice and salad.
Video
Notes
- Spice Level: Add less or more pepper, depending on your preference.
- Garlic & Ginger: This recipe requires fresh garlic and ginger; however, if you don't have any, you can substitute garlic powder and ginger powder instead.
- Portion: This recipe can be halved, doubled, or tripled to feed a crowd.
Nutrition
Serving: 915g | Calories: 2570kcal | Carbohydrates: 105.11g | Protein: 130.66g | Fat: 182.67g | Saturated Fat: 114.419g | Polyunsaturated Fat: 21.533g | Monounsaturated Fat: 33.916g | Trans Fat: 0.401g | Cholesterol: 650mg | Sodium: 1001mg | Potassium: 1742mg | Fiber: 7.6g | Sugar: 11.19g | Vitamin A: 585IU | Vitamin C: 4.3mg | Calcium: 225mg | Iron: 14.04mg
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Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Love this recipe.. my go to now..everyone loves it !
Thanks, Joanne. It's one of my favorites too!