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Katsu Curry Recipe

TahiraJaved
Katsu Curry Recipe
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Katsu curry with rice
TahiraJaved

Katsu Curry Recipe

This Katsu Curry pairs a shatteringly crispy panko breaded chicken cutlet with a rich, mildly sweet Japanese curry sauce built on a simple homemade roux. Cooking the curry powder and flour together before adding broth is the small step that builds real depth, while grated apple adds a natural sweetness classic to Japanese curry. Served over steamed rice, it is the kind of meal that genuinely rivals your favorite takeout order.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Katsu:
  • 2 large boneless skinless chicken breasts, halved horizontally
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup all purpose flour
  • 2 large eggs beaten
  • 1 1/2 cups panko breadcrumbs
  • Oil for frying
For the Curry Sauce:
  • 2 tbsp butter
  • 1 small onion diced
  • 1 carrot diced
  • 2 garlic cloves minced
  • 1 tsp fresh ginger minced
  • 2 tbsp curry powder
  • 2 tbsp all purpose flour for the sauce
  • 2 cups chicken broth
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1/4 cup grated apple
  • 1 bay leaf
For Serving:
  • 4 cups cooked steamed rice

Equipment

  • 1 Large skillet fries the breaded chicken cutlets until golden and crisp
  • 1 Saucepan builds and simmers the curry sauce
  • 3 Shallow dishes for the flour, egg, and panko breading station
  • 1 Wire rack lets the fried chicken drain without turning soggy

Method
 

  1. Sauté onion and carrot in butter, then add garlic and ginger.
  2. Stir in curry powder and flour, cooking 1 to 2 minutes.
  3. Whisk in broth, soy sauce, honey, apple, and bay leaf; simmer 10 to 12 minutes.
  4. Bread chicken in flour, egg, then panko, pressing firmly.
  5. Fry cutlets 3 to 4 minutes per side until golden and 165°F.
  6. Drain on a wire rack, slice, and serve over rice with curry sauce.
    7. Cook the curry powder and flour together in the butter for a full 1 to 2 minutes before adding broth; this blooming step is what builds real depth in the sauce.

Notes

  • Pound the chicken to an even thickness for consistent frying.
  • Press the panko firmly onto the chicken so the coating does not flake off in the oil.
  • Drain fried chicken on a wire rack instead of paper towels to keep the coating crisp.
  • A large skillet gives the cutlets enough room to fry without crowding the pan.
STORAGE: Refrigerate curry sauce and chicken separately up to 4 days; freeze curry sauce up to 3 months.

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