Description
A foolproof, crispy chicken katsu curry recipe that delivers restaurant-quality flavor at home. Featuring juicy fried chicken cutlets and a rich, sweet-savory curry sauce made with roux blocks, this meal is perfect for busy weeknights.
Ingredients
Scale
- 4 large boneless, skinless chicken thighs (about 600g)
- 1.5 cups (150g) panko breadcrumbs
- 1 cup (125g) all-purpose flour
- 2 large eggs, beaten with a splash of water or milk
- Salt and black pepper
- 1 cup (240ml) vegetable oil (for frying)
- 2 boxes (400g total) curry roux blocks (e.g., Vermont or Golden Curry)
- 1 large onion, thinly sliced
- 2 medium carrots, chopped into bite-sized chunks
- 2 medium potatoes, peeled and cubed
- 3 cups (720ml) low-sodium chicken broth
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1 small apple, grated
- Steamed short-grain Japanese rice (for serving)
- Benishōga (pickled red ginger, optional)
- Shredded cabbage (for serving)
Instructions
- Heat a little oil in a large pot over medium heat. Add sliced onions and cook for 5-7 minutes until soft and translucent. Add garlic and ginger, cooking for 1 minute until fragrant.
- Add carrots, potatoes, and chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until vegetables are tender.
- While vegetables simmer, pound chicken thighs between plastic wrap until about ½-inch thick. Season both sides generously with salt and pepper.
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each chicken cutlet in flour, shaking off excess. Dip into egg wash, letting excess drip off. Press firmly into panko breadcrumbs to coat fully.
- Place breaded chicken on a plate and let rest for 5 minutes to help the coating set.
- Heat about 1 inch of oil in a large skillet over medium-high heat (aim for 350°F/175°C). Fry chicken for 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Do not overcrowd the pan.
- Transfer fried chicken to a wire rack to drain.
- Once vegetables are tender, turn off the heat. Break curry roux blocks into pieces and stir into the pot until completely dissolved using residual heat.
- Stir in grated apple. Let sauce simmer on low for 5-10 minutes to thicken.
- Cut fried chicken into strips. Serve over steamed rice, topped with chicken strips and ladle hot curry sauce over everything. Garnish with pickled ginger and shredded cabbage.
Notes
Let the breaded chicken rest for 5-10 minutes before frying to prevent the panko from sliding off. Use short-grain Japanese rice for best texture. Curry roux blocks contain flour, fat, and spices; do not substitute with curry powder. For a lighter version, bake the chicken at 400°F for 20-25 minutes instead of frying.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 chicken cutlet, 1
- Calories: 650
- Fat: 25
- Carbohydrates: 70
- Fiber: 4
- Protein: 35
Keywords: Japanese chicken katsu curry, weeknight dinner, easy curry recipe, crispy chicken, homemade curry sauce, comfort food, family-friendly meals