Japanese Chicken Katsu Curry

Panko chicken in a curry sauce with white rice and lettuce.

5 from 2 votes

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.

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: Japanese

Servings: people

Calories: 2570kcal

Author: Jen Sim

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