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Easy Homemade Chicken Katsu Curry

A delightful dish combining crispy fried chicken with rich, flavorful curry sauce, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 1200
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces boneless chicken breasts Fresh and firm chicken breasts.
  • to taste Salt and pepper For seasoning.
  • 1 cup all-purpose flour For dredging the chicken.
  • 2 pieces eggs, beaten
  • 1 cup panko breadcrumbs For coating the chicken.
  • Vegetable oil for frying Enough to cover the bottom of the pan.
For the Curry Sauce
  • 1 piece onion, chopped
  • 2 pieces carrots, sliced
  • 1 piece potato, diced
  • 2 cups chicken broth
  • 3 tablespoons curry powder
  • 1 tablespoon soy sauce
  • 1 tablespoon honey For a hint of sweetness.
For Serving
  • as needed Cooked rice For serving with the curry.

Method
 

Preparation
  1. Season the chicken breasts with salt and pepper on both sides.
  2. Dredge each breast in flour, then dip the chicken in the beaten eggs, and coat it with panko breadcrumbs.
  3. Set the breaded chicken aside on a plate.
Frying Chicken
  1. In a large pan, heat vegetable oil over medium heat until it shimmers.
  2. Fry the breaded chicken breasts for about 4-5 minutes on each side, until golden brown and cooked through.
  3. Place the fried chicken on a paper towel to absorb excess oil.
Cooking the Curry Sauce
  1. In another pot, add a splash of oil and sauté the chopped onion, sliced carrots, and diced potato over medium heat until softened, about 5-7 minutes.
  2. Add chicken broth, curry powder, soy sauce, and honey to softened vegetables, bring to a boil, then reduce heat and simmer until vegetables are tender, about 10-15 minutes.
Serving
  1. Slice the fried chicken into strips.
  2. Serve the chicken over bowls of cooked rice and ladle the curry sauce on top.
  3. Garnish with chopped green onions or sesame seeds if desired.

Notes

Store leftovers in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. Reheat on the stovetop or microwave.