Dinner · Japanese

Chicken Katsu Curry

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · September 1, 2026

Crispy panko chicken cutlets meet a rich, mildly spiced Japanese curry sauce that's smooth enough to pour. It looks impressive, but it's really just fry, simmer, and serve. Spoon it over hot white rice and dinner is done.

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Chicken Katsu Curry

Why you'll love this

  • Crispy fried chicken plus a cozy, pourable curry sauce.
  • Milder than most curries, so it's family-friendly.
  • The sauce comes together in one pan while the chicken fries.
  • Tastes like takeout but costs a fraction to make at home.

EveryDayMeal recipe

Chicken Katsu Curry

Prep
15m
Cook
30m
Total
45m
Serves
4
Level
Medium

Ingredients

  • 4 boneless skinless chicken breasts, pounded to about 1/2 inch thick
  • 2 tablespoons all-purpose flour (for breading)
  • 1 egg, beaten
  • about 1 3/4 cups fine or panko breadcrumbs
  • 1 cup vegetable oil, for frying
  • 2 tablespoons sunflower oil
  • 2 onions, sliced
  • 5 garlic cloves, chopped
  • 2 carrots, sliced
  • 2 tablespoons all-purpose flour (for sauce)
  • 4 teaspoons curry powder
  • 2 1/2 cups chicken stock
  • 2 teaspoons honey
  • 4 teaspoons soy sauce
  • 1 bay leaf
  • 1 teaspoon garam masala
  • to taste salt and pepper

Equipment

  • Medium saucepan
  • Large skillet
  • Fine mesh sieve
  • 3 shallow bowls for breading
  • Meat mallet or heavy pan

Instructions

  1. Heat the sunflower oil in a medium saucepan over medium heat, then add the onions and garlic and cook until softened and translucent, about 5 minutes, so the sauce turns out sweet instead of sharp.
  2. Stir in the carrots and cook over low heat for 10 to 12 minutes, letting them soften and release their sweetness into the base.
  3. Sprinkle in the 2 tablespoons flour and the curry powder and cook, stirring, for 1 minute to toast off the raw flour taste and bloom the spices.
  4. Gradually pour in the chicken stock, stirring constantly so no lumps form, then add the honey, soy sauce, and bay leaf and slowly bring it to a boil.
  5. Lower the heat and simmer for about 20 minutes, until the sauce thickens but still pours easily off a spoon, then stir in the garam masala.
  6. Pour the sauce through a sieve back into the pan, pressing the vegetables to get every drop, then keep it warm over low heat while you fry the chicken.
  7. Season the chicken on both sides with salt and pepper. Set out three bowls: flour, beaten egg, and breadcrumbs. Coat each cutlet in flour, dip in egg, then press into the crumbs to cover both sides fully.
  8. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, then fry the chicken 3 to 4 minutes per side until deep golden and cooked through (165 degrees F inside).
  9. Drain the cutlets on paper towels, slice into strips, then serve over white rice with the warm curry sauce poured over the top.

Tips from the kitchen

  • Pound the chicken to an even 1/2 inch so it cooks quickly and stays juicy while the crust crisps.
  • Don't skip straining the sauce: it turns a chunky curry into that silky, restaurant-style pour.
  • Keep the frying oil hot and steady; too cool and the breading soaks up grease instead of crisping.

Estimated nutrition per serving: 620 cal · 45g protein · 38g carbs · 32g fat

Make it your own

  • Swap chicken for pork cutlets to make classic tonkatsu curry.
  • Use a store-bought Japanese curry roux block instead of the flour-and-spice base for an even quicker sauce.
  • Bake the breaded cutlets at 425 degrees F for a lighter version instead of frying.

Storing & make-ahead

Store the sauce and chicken separately in the fridge for up to 3 days. Reheat the sauce gently on the stove, and crisp the chicken in a 375 degree F oven for 10 minutes so it doesn't go soggy.

Good to know

Can I make the sauce ahead?
Yes. The curry sauce keeps well for 3 days refrigerated and actually tastes deeper the next day. Reheat it gently and fry the chicken fresh.
What curry powder should I use?
A standard mild yellow curry powder works great. For a more authentic Japanese flavor, look for S&B Oriental curry powder.
My sauce is too thick, what do I do?
Just whisk in a splash more chicken stock until it pours easily. It should coat a spoon but still drizzle.
Can I use chicken thighs?
Absolutely. Boneless thighs stay extra juicy; just trim them flat so they bread and fry evenly.

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