Chicken Katsu Curry

This post may contain affiliate links. Please read my disclosure.

Juicy, crispy fried chicken thighs sliced and served with a rich, homemade Japanese curry over steamed rice, this Chicken Katsu Curry is on the table in under an hour and incredibly delicious!

Seriously though, fried strips of juicy chicken in a sauce of Japanese curry, potatoes and carrots all over a bowl of rice? Can you say ultimate comfort???

Like this beef curry udon noodles too...guys, Japanese curry is just incredible!

This chicken cutlet rice bowl is absolutely incredible. Love at first taste, like we had with this Instant Pot Japanese curry too! Crispy, rich, comforting, flavor packed, these ingredients all go together perfectly.

And even better if you choose to use homemade Japanese curry roux (this recipe is SUPER easy). But don't worry, even if you use store bought, this chicken katsu donburi is perfection.

Jump to:

• The Ingredients
• Why This Recipe Works
• Step By Step Instructions
• Expert Tips
• Frequently Asked Questions
• Storage and Reheating Instructions
• All the Curries!!
• Recipe
• 💬 Comments

The Ingredients

The full list of ingredients and amounts are in the recipe card at the bottom of the post.

The ingredients for this chicken katsu curry are easy to find at your local grocery store. However, I have included links in the recipe card to purchase some of the ingredients on Amazon if desired.

• Chicken thighs - Chicken thighs are so much juicier and more flavorful than chicken breasts. However, you can substitute chicken breasts if desired. You can also use a pork cutlet if you prefer pork.
• Panko bread crumbs - Panko breadcrumbs add a light, airy, crisp texture to the chicken.
• Egg - used to dip the chicken in before coating with the bread crumbs.
• Onions, potatoes, carrots - These add substance to the curry.
• Japanese curry roux - a curry made with flour, butter, curry powder and garam masala. Make your own Japanese curry roux, or buy it from the store.
• Mirin - Used to add a slight sweetness to the curry sauce.

I like to serve this dish over steamed white rice (try this Instant Pot jasmine rice), but you could serve it with mashed potatoes or even just steamed broccoli to keep it healthier.

Why This Recipe Works

• Chicken thighs are used so the chicken stays tender and juicy.
• Frying the chicken in panko bread crumbs results in a light and airy texture while also staying crispy.
• Homemade Japanese curry roux really makes the flavor shine, however, store bought will also taste great.
• A gravy of curry roux, onion, carrots and potatoes add a comforting feel to this dish.

Step By Step Instructions

Step 1: Place 2-3 chicken thighs in a plastic bag, or between 2 pieces of plastic wrap and beat lightly with a mallet until about ½" thick. Repeat for all chicken thighs.

Step 2: Heat cooking oil in a Dutch oven or cast iron skillet over medium heat. Combine the bread crumbs, flour, salt and pepper in a bowl.

Step 3: Dip the chicken thighs in the beaten egg, then dredge in panko bread crumbs and add to the oil. You should be able to fit 2-3 chicken thighs in each batch. 

Step 4: Cook on each side about 3-5 minutes, until the bread crumbs are golden brown and chicken is cooked through. Repeat with all chicken.

Step 5: Slice the fried chicken into strips and serve with the curry gravy and steamed white rice.

How to Make Japanese Curry Gravy

Step 1: Heat oil in a pan over medium heat and cook the onion until soft.

Step 2: Add the potatoes, carrots, water, stock and bring to a boil.

Reduce heat and simmer for 10 minutes, or until vegetables can be easily pierced with a fork.

Step 3: Add the curry roux, salt and mirin and bring to a boil.

Step 4: Reduce heat and simmer for 5-10 minutes, until the gravy has thickened. Add additional salt to taste if desired.

Try serving your Chicken Katsu with this chicken yakitori and be sure to satisfy that sweet tooth with this Japanese cheesecake.

Expert Tips

1. If the oil starts to smoke, add additional oil to the pot and reduce the heat slightly.
2. If the curry is too thin, continue simmering, stirring periodically until desired consistency is reached. You can also slowly whisk in a cornstarch slurry (1 tablespoon water mixed with 1 tablespoon cornstarch).
3. Chicken breast can be substituted for chicken thighs.
4. If you're using homemade curry roux, I suggest adding 1 tablespoon of coconut sugar to the curry sauce for a little extra sweetness.
5. You can also make this Instant Pot Japanese curry and put the chicken cutlets on top to make a similar dish.
6. You can use beef, pork, shrimp, or salmon as a substitute for the chicken in this recipe.

Frequently Asked Questions

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months. Thaw in the fridge overnight then reheat in a skillet/saucepan over medium heat or the microwave.

**chicken will need to be heated in a skillet with 1-2 teaspoons of oil to re-crisp it.

If it is too thick, add some water until it reaches the desired consistency.

*I do not recommend freezing the rice with the curry sauce as it will get mushy. I also recommend freezing the chicken and sauce separately to keep the chicken from getting soggy.

All the Curries!!

For those of you that just can't get enough curry (welcome to the club), here are some other great curry recipes:

• Nyonya curry chicken
• Massaman lamb curry
• Chicken saag
• Cauliflower tikka masala
• Beef Rendang
• Fish head curry
• Browse ALL the Curry Recipes!!

Did you make this recipe? Rate the recipe and leave me a comment to let me know how it turned out!

Recipe