Chicken
Japanese-Inspired Chicken Katsu Curry
Crunchy panko-breaded chicken cutlets with a gently spiced Japanese-style vegetable curry and steamed rice.
Inspired by Japanese katsu curry
Prep
30 min
Cook
45 min
Serves
4 servings
Difficulty
Medium
Cooking Tools
Pantry match
Uses the current servings and temporary recipe changes.
Missing 20 ingredients
- • 2 tablespoons neutral oil, plus more for shallow frying
- • 1 medium yellow onion, thinly sliced
- • 1 large carrot, cut into 1/2-inch pieces
- • 1 medium Yukon Gold potato, cut into 3/4-inch pieces
- • 2 cloves garlic, minced
- • 1 teaspoon grated fresh ginger
- • 2 tablespoons unsalted butter
- • 3 tablespoons all-purpose flour, plus 1/2 cup for breading
- • 1 tablespoon mild curry powder
- • 1/2 teaspoon garam masala
- • 3 cups low-sodium chicken broth
- • 1 tablespoon ketchup
- • 1 tablespoon Worcestershire sauce
- • 1 teaspoon soy sauce
- • 1 teaspoon honey
- • 4 boneless skinless chicken breast cutlets, about 5 ounces each
- • 1 teaspoon kosher salt, divided
- • 2 large eggs, beaten
- • 2 cups panko breadcrumbs
- • 4 cups cooked short-grain rice
View ingredient-by-ingredient match
- 2 tablespoons neutral oil, plus more for shallow fryingMissing
- 1 medium yellow onion, thinly slicedMissing
- 1 large carrot, cut into 1/2-inch piecesMissing
- 1 medium Yukon Gold potato, cut into 3/4-inch piecesMissing
- 2 cloves garlic, mincedMissing
- 1 teaspoon grated fresh gingerMissing
- 2 tablespoons unsalted butterMissing
- 3 tablespoons all-purpose flour, plus 1/2 cup for breadingMissing
- 1 tablespoon mild curry powderMissing
- 1/2 teaspoon garam masalaMissing
- 3 cups low-sodium chicken brothMissing
- 1 tablespoon ketchupMissing
- 1 tablespoon Worcestershire sauceMissing
- 1 teaspoon soy sauceMissing
- 1 teaspoon honeyMissing
- 4 boneless skinless chicken breast cutlets, about 5 ounces eachMissing
- 1 teaspoon kosher salt, dividedMissing
- 2 large eggs, beatenMissing
- 2 cups panko breadcrumbsMissing
- 4 cups cooked short-grain riceMissing
Cook smarter
- Read the full method once before starting.
- Prep ingredients first for a smoother cook.
- Use the print button for a cleaner kitchen copy.
Guided cooking
Cook one clear step at a time
Your place is saved on this device.
Method
Recipe notes
Keep the curry at a gentle simmer so the potato stays intact. Place sauce beside rather than completely over the chicken to preserve the contrast between crisp panko and silky curry.
Planning, storage, and serving
Storage and reheating
Refrigerate curry and chicken separately within 2 hours for up to 4 days. Reheat curry and rice to 165 F and crisp chicken in a 400 F oven or air fryer until 165 F.
Make-ahead tips
Make the curry up to 2 days ahead; its flavor improves overnight. Bread the chicken no more than 2 hours ahead and keep it refrigerated on a rack before frying.
What to serve with it
- - Quick pickled cucumber
- - Shredded cabbage with sesame dressing
- - Steamed edamame
Equipment needed
- - Medium saucepan
- - Large heavy skillet
- - Instant-read thermometer
Difficulty explained
The recipe combines a roux-thickened curry with breaded cutlets, so timing and safe shallow frying make it moderately involved.
Recipe calculator
Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Tamari
Use tamari in the same amount for a similar savory profile.
Boneless skinless chicken thighs
Use an equal weight of boneless skinless thighs.
1-to-1 gluten-free baking flour
Use a commercial cup-for-cup blend that includes xanthan gum.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Oil below 340 F makes the panko greasy, while oil much hotter than 350 F browns it before the chicken cooks through.
- Adding broth too quickly to the roux can create flour lumps; stir it in gradually.
- Pouring all the curry over the cutlets too early softens the crust before serving.
Nutrition Context
- Chicken provides protein, while frying oil, rice, and roux make this a substantial comfort-food meal.
- Extra carrots, cabbage, or cucumber add vegetables and freshness without changing the essential curry-and-katsu pairing.
FAQ
How spicy is Japanese curry?
This version is warmly aromatic and mild. Add cayenne gradually if you want more heat.
Why is my curry lumpy?
The broth was likely added too quickly. Whisk in small additions until the roux is smooth before adding the rest.
Can I bake the chicken?
Yes. Oil the panko well and bake on a rack at 425 F until golden and 165 F.
How do I keep katsu crisp?
Drain it on a wire rack and keep most of the curry beside the sliced cutlet until eating.
Can I use boxed Japanese curry roux?
Yes. Follow its liquid guidance and omit the homemade butter, flour, curry powder, and garam masala roux.
What sides pair best with this dish?
Good pairings include Quick pickled cucumber; Shredded cabbage with sesame dressing; Steamed edamame. Choose one or two based on how substantial you want the meal to be.