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Katsu Curry Recipe

Katsu Chicken Curry

This is Japanese comfort food at its peak: a shatteringly crispy panko-crusted chicken cutlet served with a thick, savory, and slightly sweet vegetable curry. The key to the chicken is a proper three-stage breading process that ensures the panko crust is thick and adheres perfectly. The curry gets its signature flavor from Japanese curry powder and a bit of grated apple for sweetness.
Prep Time20 minutes
Active Time35 minutes
Total Time55 minutes
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Ingredients

For the Katsu

  • 4 6-ounce boneless, skinless chicken breasts
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/2 teaspoon black pepper
  • 2 large eggs beaten
  • 2 cups panko breadcrumbs
  • Canola oil for frying

For the Curry

  • 2 tablespoons unsalted butter
  • 1 large onion sliced
  • 2 medium carrots sliced into rounds
  • 2 medium Yukon Gold potatoes cut into 1-inch cubes
  • 1/2 a Fuji apple peeled and grated
  • 1/4 cup Japanese curry powder like S&B
  • 3 cups chicken broth
  • 1.5 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 1/2 teaspoons Diamond Crystal kosher salt
  • Cooked short-grain rice for serving

Instructions

  • In a large pot, melt the butter over medium heat and cook the onion for 5-7 minutes until translucent.
  • Add the carrots, potatoes, grated apple, and curry powder. Cook for 1 minute until fragrant.
  • Add the chicken broth, soy sauce, mirin, and salt. Bring to a boil, reduce heat, cover and simmer for 20-25 minutes until vegetables are tender.
  • While the curry simmers, pound the chicken breasts between plastic wrap to 1/2-inch thickness.
  • Mix the flour with the salt and pepper in a shallow dish. Place the beaten eggs in a second dish and panko in a third.
  • Dredge each chicken piece in the flour, then egg, then coat thoroughly with the panko breadcrumbs.
  • Heat 1/2 inch of canola oil in a large skillet to 350°F.
  • Fry two cutlets at a time for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
  • Transfer the katsu to a wire rack to drain.
  • Slice the katsu into 1-inch strips.
  • Serve over rice with the curry sauce ladled over or alongside.

Notes

Always use a wire rack instead of paper towels to drain the katsu to keep the coating crispy.