Crispy chicken, rich curry sauce, and fluffy rice — this easy Chicken Katsu Curry has everything you want in a dish. And it’s easier to make than you think.
I’ve been to Japan a few times now, and the curry never disappoints. As much as I enjoy Indian and Thai curries, Japanese curry is my absolute favorite. It’s rich, savory, slightly sweet, and the perfect match for crispy chicken katsu.
The best part? You don’t have to make the curry from scratch. Thanks to boxed curry cubes, you can recreate that classic Japanese curry flavor right at home with very little effort.
Why You’ll Love This Japanese Katsu Curry
- It’s comfort food at its finest. A plate of crispy chicken, rice, and warm curry sauce always hits the spot.
- No need to make the curry from scratch. The curry cubes do all the work, so you get a rich, flavorful sauce without much effort.
- It’s surprisingly easy to make. It looks like something you’d order at a Japanese restaurant, but it’s actually simple to make at home.
- The leftovers are fantastic. The curry tastes even better the next day, making this a great recipe for meal prep.
Ingredients You’ll Need
- Chicken thighs: I like using boneless, skinless chicken thighs because they’re rich and juicy, but you can also use chicken breasts if you prefer.
- Flour: The first layer of breading. It helps the egg stick to the chicken.
- Eggs act as the glue that helps the panko breadcrumbs adhere to the chicken.
- Panko breadcrumbs give chicken katsu its signature light, crispy coating. You’ll find it in the Asian aisle of most grocery stores.
- Onion adds sweetness and flavor to the curry sauce as they cook down.
- Carrots and Potatoes make the curry heartier and help create that classic Japanese curry experience.
- Japanese curry cubes: I use S&B Golden Curry cubes. You’ll find them in the Asian aisle of larger grocery stores, at Asian supermarkets, or online. They come in mild, medium hot, and hot varieties.
How to Make Chicken Katsu Curry
1. Cook the vegetables.
Heat oil in a pot over medium heat. Add the onion, carrots, and potatoes. Cook for 3 to 5 minutes. Add water and bring to a boil. Lower the heat and simmer for 8 to 10 minutes, or until the vegetables are tender.
2. Add the curry cubes.
Turn off the heat and stir in the curry cubes until dissolved. Return the pot to low heat and simmer, stirring often, until thickened.
3. Prepare the chicken.
Pat the chicken thighs dry with paper towels. If needed, pound them lightly so they are an even thickness. Season both sides with salt and pepper.
4. Set up the breading station.
Place the flour in one shallow bowl, then mix with salt and pepper. Beat eggs in a second bowl, and pour panko breadcrumbs in a third bowl.
5. Bread the chicken.
Coat each thigh in flour, dip in the egg, then press into the panko breadcrumbs.
6. Fry the chicken.
Heat oil in a pan over medium heat. Fry the chicken for 4 to 5 minutes per side, or until golden brown and cooked through.
7. Serve.
Slice the chicken katsu into strips. Serve with rice and Japanese curry. Enjoy!
Tips for the Best Japanese Katsu Curry
- Pat the chicken dry before breading. This helps the flour stick better and creates a more even coating.
- Don’t overcrowd the pan. Fry the chicken in batches if needed so the oil temperature stays consistent.
- Use Japanese curry cubes you like. Different brands vary in sweetness, spice level, and richness. I use S&B Golden Curry, but feel free to use your favorite.
- Double the curry. The curry reheats well, and leftovers are great over rice or noodles.
- Add cheese. Stir a handful of shredded cheese into the hot curry until melted for a richer, creamier sauce.
What to Serve With Curry Chicken Katsu
Rice is all you really need, but you can also serve it with miso soup, shredded cabbage, Japanese potato salad, gyoza, edamame, or pickled vegetables.
How to Store and Reheat Leftovers
To Store: Store the chicken katsu and curry in separate airtight containers in the refrigerator for up to 3 days. Keep them separate to help the chicken stay crispy.
To Reheat: Reheat the curry in the microwave or on the stovetop until warmed through. For the chicken katsu, I recommend using the air fryer at 350°F for 3 to 5 minutes or heating it in the oven until crispy again.
Frequently Asked Questions
What Makes Japanese Curry Different?
Japanese curry is thicker, milder, and slightly sweeter than Indian and Thai curries. It’s typically made using curry roux cubes, which dissolve into the sauce and create its signature rich texture.
Indian curries rely on individual spices and can range from creamy to brothy, while Thai curries are made with curry paste and coconut milk. Japanese curry, on the other hand, is more like a thick stew loaded with vegetables and served over rice.
What curry is used for Japanese katsu curry?
Japanese curry cubes are the easiest way to make katsu curry at home. I use S&B Golden Curry cubes. They’re easy to find and easy to use.
Can I air fry the chicken katsu instead?
Yes. Spray the chicken generously with oil and air fry at 390°F for 15 to 18 minutes, flipping halfway through. It won’t get quite as golden as fried chicken katsu, but it’ll still be crispy.
What rice goes with katsu chicken curry?
Japanese short-grain rice is traditional, but any white rice works well.
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Chicken Katsu Curry
Ingredients
- 4 boneless skinless chicken thighs
- 2 teaspoons salt divided
- 1 teaspoon pepper divided
- ½ cup flour
- 2 eggs beaten
- 1 ½ cups panko breadcrumbs
- Oil for frying
- 1 tablespoon oil
- 1 small onion sliced
- 2 carrots cut into cubes
- 1 large potato cut into cubes
- 3 cups water
- 3 to 4 Japanese curry cubes
- Cooked white rice for serving
Instructions
- Heat oil in a pot over medium heat. Add the onion, carrots, and potatoes. Cook for 3 to 5 minutes.
- Add water and bring to a boil. Lower the heat and simmer for 8-10 minutes, or until the vegetables are tender.
- Turn off the heat and stir in the curry cubes until dissolved. Return the pot to low heat and simmer, stirring often, until thickened.
- Pat the chicken thighs dry with paper towels. If needed, pound them lightly so they are an even thickness. Season both sides with 1 teaspoon salt and ½ teaspoon pepper.
- Place the flour in one shallow bowl, then mix with remaining 1 teaspoon salt and ½ teaspoon pepper. Beat eggs in a second bowl, and pour panko breadcrumbs in a third bowl.
- Coat each thigh in flour, dip in beaten egg, then press into panko breadcrumbs.
- Add about 1/2 inch of oil to a large skillet and heat over medium heat. Fry the chicken for 4 to 5 minutes per side, or until golden brown and cooked through. Transfer to a wire rack or paper towel-lined plate.
- Let the chicken rest for 2 to 3 minutes, then slice into strips. Serve with rice and Japanese curry. Enjoy!
