Japanese Curry Chicken Cutlet, or Katsu Curry, is a beloved comfort food in Japan, combining crispy fried chicken cutlets with rich, savory curry sauce. This dish is a perfect mix of crispy, tender chicken and smooth, hearty curry that will delight your taste buds. If you’re looking for a satisfying and flavorful meal, this recipe will guide you through making a delicious Japanese Curry Chicken Cutlet recipe from scratch.
Table of Contents
- What is Katsu Curry?
- Ingredients You’ll Need
- How to Make Japanese Curry Chicken Cutlet
- Serving Suggestions
- Variations and Substitutions
- Frequently Asked Questions
What is Katsu Curry?
Katsu Curry is a popular Japanese comfort food consisting of tonkatsu (breaded and fried pork or chicken cutlets) served with a flavorful Japanese curry sauce. The curry is usually a thick, rich gravy made from a blend of curry powder, vegetables, and a variety of seasonings. It’s commonly served with steamed rice, making it a hearty and filling meal. In this recipe, we’ll focus on making the chicken version of the cutlet, which is just as delicious!
Ingredients You’ll Need For A Japanese Curry Chicken Cutlet Recipe
The Chicken Cutlet (Katsu): 
- 4 boneless, skinless chicken breasts or thighs (thighs are juicier, but breasts work well too)
- 1 cup all-purpose flour
- 2 large eggs
- 1 ½ cups panko breadcrumbs (Japanese-style breadcrumbs for a crisp texture)
- Salt and pepper to taste
- Vegetable oil for frying
For the Curry Sauce:
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 medium carrots, diced
- 2 medium potatoes, peeled and cubed
- 2 tablespoons curry powder
- 1 tablespoon soy sauce
- 2 tablespoons ketchup
- 1 tablespoon honey (optional, for sweetness)
- 4 cups chicken broth or water
- Salt and pepper to taste
For Serving:
- Steamed rice (preferably short-grain Japanese rice)
- Chopped green onions for garnish (optional)
How to Make Japanese Curry Chicken Cutlet Recipe
Prepare the Chicken
- Tenderize the chicken: If using chicken breasts, pound them to an even thickness, about ½ inch thick. This will ensure that the chicken cooks evenly and remains tender.
- Season: Season both sides of the chicken cutlets with salt and pepper. This adds flavor to the chicken before breading.
- Set up a breading station:
- Place flour in one shallow bowl.
- Beat eggs in a second bowl.
- Add panko breadcrumbs to a third shallow bowl.
- Bread the chicken:
- Dredge the chicken cutlets in flour, making sure to coat both sides.
- Dip the floured chicken into the beaten eggs, ensuring it’s evenly coated.
- Finally, coat the chicken in the panko breadcrumbs, pressing lightly to adhere the crumbs.
Make the Curry Sauce
- Sauté the vegetables: In a large saucepan or pot, heat 2 tablespoons of vegetable oil over medium heat. Add the onion and sauté for 5-7 minutes until softened and translucent.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
- Add carrots and potatoes: Stir in the carrots and potatoes, and cook for 5 minutes. This will allow them to absorb some of the flavors from the garlic and ginger.
- Add curry powder: Sprinkle the curry powder over the vegetables and cook for another 2 minutes, stirring constantly. This helps to bring out the flavor of the spices.
- Simmer with liquid: Pour in the chicken broth or water and bring the mixture to a boil. Reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
- Finish the curry: Add the soy sauce, ketchup, and honey (if using) to the curry sauce. Taste and adjust seasoning with salt and pepper if needed. If you prefer a thicker curry sauce, you can mash some of the potatoes and carrots into the sauce to help thicken it. Keep the curry warm over low heat while you prepare the chicken cutlets.
Fry the Chicken Cutlets
- Heat oil for frying: In a large skillet or frying pan, pour enough vegetable oil to cover the bottom of the pan with about ½ inch of oil. Heat the oil over medium-high heat until hot but not smoking (about 350°F or 175°C).
- Fry the chicken: Carefully place the breaded chicken cutlets in the hot oil. Fry for 3-4 minutes per side until golden brown and crispy. The chicken should reach an internal temperature of 165°F (75°C).
- Drain excess oil: Remove the chicken cutlets from the pan and place them on a paper towel-lined plate to absorb any excess oil.
Serving Suggestions
To serve your Japanese Curry Chicken Cutlet:
- Plate the rice: Spoon some steamed rice onto a plate.
- Add the curry sauce: Pour the hot curry sauce over the rice, making sure to cover the rice generously.
- Top with the chicken: Place the crispy chicken cutlet on top of the curry and rice.
- Garnish: Garnish with chopped green onions for a fresh, crunchy touch.
Variations and Substitutions
Make it Healthier
- Grill the chicken instead of frying it for a lighter version.
- Use cauliflower rice instead of regular rice for a low-carb option.
Vegetarian Option
- Substitute the chicken with breaded tofu or vegetables like eggplant or mushrooms for a delicious vegetarian alternative.
Spicy Katsu Curry
- Add chili flakes or fresh chopped chilies to the curry sauce to spice it up if you like a bit of heat.
Different Protein Options
- You can substitute chicken with pork cutlets (tonkatsu) or beef for a different protein base in your curry katsu dish.
Frequently Asked Questions
Can I make the curry sauce ahead of time?
Yes, you can prepare the curry sauce in advance and store it in the refrigerator for up to 3 days. Reheat it before serving.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Can I freeze katsu curry?
Yes, you can freeze the cooked curry sauce and chicken cutlets separately for up to 1 month. Reheat in the microwave or stovetop before serving.
Final Thoughts
Japanese Curry Chicken Cutlet (Katsu Curry) is a rich and comforting dish that combines crispy chicken with savory curry sauce. With its tender chicken, hearty vegetables, and deliciously thick curry, this recipe is sure to become a favorite in your meal rotation. Whether for a weeknight dinner or a special occasion, this easy and flavorful recipe will not disappoint.
