Chicken Katsu Curry Recipe
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!
Servings 8 servings
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.
- 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.
Serving: 1g | Calories: 473kcal | Carbohydrates: 24g | Protein: 24g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 153mg | Sodium: 977mg | Potassium: 466mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6323IU | Vitamin C: 6mg | Calcium: 87mg | Iron: 3mg