Chicken Katsu Curry Recipe

Sweet, spicy, and crunchy, you can make this at home!

Japanese curry and a chicken katsu is a common meal combination. The Japanese style of curry is a sweet and spicy blend, courtesy of honey, a pear, and lots of onions. It’s the perfect mix of textures to complement a crunchy chicken fillet.  

Want to make this curry recipe even easier? Grab one of these grocery finds from the supermarket or your local Japanese grocery to ditch making the curry from scratch.  

You can even make a pork version of the chicken fillet or a tonkatsu just by swapping out the chicken fillet with a pork cutlet that’s been trimmed and pounded until tender. Serve it with the curry, and it’s as if you were dining out at a Japanese resto!     

Photo by Roselle Miranda


Chicken Katsu Curry Recipe

Roselle Miranda
Sweet, spicy, and crunchy, you can make this at home!
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 50 minutes
Course Main Dishes, Sauces, Spreads, Dip
Cuisine Japanese
Servings 6


Chicken Katsu Curry Ingredients

  • 1/4 Cup cooking oil more for pan frying
  • 3 medium white onions peeled, sliced thinly
  • 1/4 Cup all-purpose flour
  • 2 tablespoons garam masala or to taste
  • 2 medium Potatoes peeled, cubed
  • 1 large carrot peeled, cubed
  • 1/2 Small Fuji apple peeled, grated
  • 1/4 Cup honey
  • 1 tablespoon brown sugar
  • Salt to taste
  • 6 pieces chicken breast fillets
  • 1 Cup all-purpose flour
  • 2 large eggs beaten
  • 2 cups Japanese breadcrumbs or panko
  • ground black pepper to taste


  • Make the Japanese curry: In a large wok over low heat, heat oil. Add onions and let cook over low heat, stirring, until onions begin to turn golden brown, about 20 minutes. Add flour, and stir to mix. Continue cooking until the flour begins to color and the onions are browned. Add and stir in garam masala. Cook, stirring, until aromatic.
  • Add potatoes, carrots, grated apple, honey, sugar, and water. Bring to a boil then simmer until the vegetables are tender, about 10 minutes. Cook until curry is thickened. Season with salt to taste. Set aside. (Alternatively, pour 3 cups water in a wok and add a 1 prepared Japanese curry block. Bring to a boil then simmer until the block is dissolved then add the potatoes and carrots. Simmer until vegetables are tender, adding more water as needed, and curry has thickened.)
  • Make the chicken katsu: Remove the tenderloins from the breast fillets if still attached. (Reserve tenderloins for another use if desired.) Lightly season the chicken breast fillets then sprinkle with flour on both sides.
  • Make a breading station: In one shallow plate, add the egg. In another plate, add Panko breadcrumbs. Lightly season the beaten egg with salt. Lightly dip the floured chicken in the egg, then in the breadcrumbs. Repeat until all chicken are coated with breadcrumbs. Set aside.
  • Heat a frying pan with enough oil for pan frying. Slide chicken fillets, careful not to crowd the pan, into the hot oil and cook until browned on both sides. Transfer to a wire rack. Repeat with remaining chicken fillets.
  • To serve, plate steamed rice, chicken, then curry sauce with chunks of potatoes and carrots. Serve immediately. [ArticleReco:{"articles":["23240","21832"]}]
Keyword katsu, classic
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