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Juicy, crispy fried chicken thighs sliced and served with homemade Japanese curry, this Chicken Katsu Curry Recipe 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? Can you say ultimate comfort???
Like this beef curry udon noodles too...guys, Japanese curry is just incredible!
This chicken katsu curry recipe is incredible. Just incredible. Love at first taste, like we had with this Instant Pot Japanese curry too!
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 Japanese chicken curry is so damn incredible.
The Ingredients
The ingredients for this 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.
- 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.
- 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.
The full list of ingredients and amounts are in the recipe card at the bottom of the post.
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;
- 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 Sauce
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
- If the oil starts to smoke, add additional oil to the pot and reduce the heat slightly;
- If the curry is too thin, continue simmering, stirring periodically until desired consistency is reached;
- Chicken breast can be substituted for chicken thighs.
- If you're using homemade curry roux, I suggest adding 1 tablespoon of coconut sugar to the curry sauce for a little extra sweetness.
Frequently Asked Questions
Katsu curry is made with Japanese curry paste, onion, potato, carrot, stock, and rice wine. It is often served with fried chicken strips, beef or pork.
Katsu is typically a meat served with a curry sauce. It is often served over a bed of steamed rice.
The curry sauce can be made in advance, but I would not recommend making the chicken cutlets in advance as they will get soggy. Store the curry sauce in the fridge for up to 3 days in the fridge over 3 months in the freezer.
You can freeze the curry sauce for up to 3 months in a freezer safe container. I do not recommend freezing the fried chicken as it will be soggy when reheated.
It can be reheated in the microwave or on the stove top. Stir it from time to time to ensure it is heated through.
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:
- Chicken Curry Stew;
- Green Curry Shrimp & Grits;
- Red Curry Mac & Cheese;
- Coconut Curry Pumpkin Soup;
- Beef Rendang;
- 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!
This recipe was originally posted in January 2018. It has been updated for content and photos.
Chicken Katsu Curry Recipe
Ingredients
- 2 pounds chicken thighs boneless & skinless (8 thighs)
- 1 ½ cups panko breadcrumbs
- 4 tablespoon flour
- 2 eggs beaten
- ¼ cup cooking oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Katsu Curry Sauce:
- 6.5 ounces Japanese curry roux** (see note 4)
- 1 small onion chopped
- 1 white potato peeled and diced
- 2 carrots chopped
- 3 cups water
- 1 cup chicken stock
- 2 teaspoons salt
- 2 teaspoons cooking oil
- 2 tablespoons mirin
Instructions
- Beat the chicken with a mallet until it's about ½" thick.
- Heat the cooking oil in a cast iron skillet or dutch oven over medium-high heat.
- Dredge the chicken thighs in the egg wash, then in the breadcrumb mixture.
- Add to the pan and fry until golden brown and cooked through, about 4-5 minutes per side. If bread crumbs start to burn, turn the heat down to medium. Add additional oil between batches of chicken.
- Remove from heat, let cool slightly and slice into strips.
- Serve the chicken with steamed white rice and Japanese curry sauce (below).
Katsu Curry Sauce:
- Heat the oil in a large saucepan or dutch oven over medium heat. Add the onion and sauté until soft, about 3 minutes.
- Add the potato, carrot, stock and water and bring to a boil.
- Reduce heat and simmer for about 10 minutes, or until vegetables can be pierced with a fork.
- Add the curry roux, mirin and salt and bring to a boil.
- Simmer for 5-10 minutes, until sauce has thickened. Add additional salt to taste if desired.
Expert Tips:
- If the oil starts to smoke, add additional oil to the pot and reduce the heat slightly;
- If the curry is too thin, continue simmering, stirring periodically until desired consistency is reached;
- Chicken breast can be substituted for chicken thighs.
- If you're using homemade curry roux, I suggest adding 1 tablespoon of coconut sugar to the curry sauce for a little extra sweetness.Â
Nutrition
Deanne
I've never cooked a dish like this but thanks to your instructions, it was a success! Our family loved it, thank you!
Danielle
So glad you enjoyed it Deanne!
Anne Lawton
So much flavor and deliciousness going on in this dish. I love that sauce! Thanks for the detailed instructions too, they will come in handy when I make this.
Danielle
Thanks Anne!
Aleta
Legit drooling over here! Please pass the chicken katsu curry dish! Luckily for me, you've laid out this recipe so nicely and easy to understand, I'll be making my own bowl in no time!
Danielle
Hope you get a chance to make it Aleta!
lauren
This is going to be a great recipe to try on the family this weekend! We're already big fans of breading chicken breast with panko crumbs but i haven't tried using chicken thighs yet. I can already taste how tender and juicy they're going to be!
Danielle
The thighs are so juicy and tender - enjoy!!
Veena Azmanov
I am drooling with the look of this awesome and delicious Japanese Dish. Full of flavors and best for a yummy meal too.
Danielle
Total comfort food!
Jenni LeBaron
I love Chicken Katsu so I'm super excited to see your recipe. Everything looks so approachable and delicious and that Katsu Curry Sauce sounds awesome on top!
Danielle
Thanks Jenni - I hope you love it!
Heather
Ooh this chicken looks so crispy. I have all the ingredients and was looking for a chicken dish for dinner tomorrow. Japanese curry is a new one to me so I'm excited to try! Especially since it's on the table in under an hour. Thanks!
Danielle
I hope you get to make it Heather!
Rebecca Blackwell
My husband and I live close to a Japanese restaurant that we love and there's a dish on their menu that looks a lot like this. I order it almost every time we go there. Last night I made this just to see if it compared - and it was DELICIOUS! So happy to know I can make this at home any time I want.
Danielle
Yay! So glad you enjoyed it Rebecca!
Loreto Nardelli
That makes for a wonderful meal! I agree with using the chicken thighs, more juicy and tender than the breast, plus, with panko, they crisp up beautifully. Together with the curry sauce and rice, it is mouthwatering!
Danielle
Chicken thighs are the best! Thanks Loreto 🙂
Amanda
Oh, yum, this is some serious comfort food! I love that this curry uses panko crumbs for a crispy chicken. It's such a great twist on your typical curries. Thanks for sharing!
Danielle
You're welcome Amanda! I love using panko crumbs for that extra crispiness!
Elaine Benoit
One of the things I love about your blog is I get introduced to recipes from different cultures! This looks so scrumptious, Danielle and I can't wait to make it.
Danielle
Thanks so much Elaine!
GUNJAN C Dudani
My husband loves katsu and this one looks delicious and suitable to his palate.
Danielle
Thanks Gunjan!
Harriet
Chicken Katsu has to be one of my favorite dishes of all time, can’t wait to try your version.
Danielle
Hope you love it Harriet!
Ben
With fall rolling in, it's the perfect time to whip up a dish like this. That curry is really warming, and that makes it awesome when the weather gets cold.
Danielle
It's the perfect cold weather food!
Mel
I love a good chicken katsu curry. Your recipe is lovely and simple: perfect for a busy evening. Your photos are absolutely stunning!
Danielle
Thanks so much Mel 🙂
Kelly Anthony
Your chicken looks so crispy and perfectly cooked. I love using panko bread crumbs for fried chicken. It always makes the chicken super crispy.
Danielle
Panko really is the best for that perfect crispy coating!
Lisa | Garlic & Zest
Loving the sound of your curry roux - lip smacking good -- and the crust on your chicken looks positively delightful. So crisp and golden. Definitely making.
Danielle
Hope you love it Lisa!
Demeter
Wow, this sounds so flavorful especially with the Japanese curry roux. I’m going to look for that next time I’m at the store. Thanks for the tip!
Danielle
You're welcome Demeter!
Lauren Vavala | Delicious Little Bites
Oh I just love any curry especially when there are potatoes involved - ha! I've never tried it with friend chicken before. Definitely will have to give this a go soon.
Danielle
I hope you try it Lauren - it's so good with the chicken!
layla
This looks so amazing!!