Although Vietnamese food appears on our dining table most often, every now and then, I like to mix things up with something different to bring a little variety to our meals. Chicken Katsu Curry is one of those dishes that has become a family favourite, loved by everyone – including our soon-to-be six-year-old Summer.
And it’s not just our family that enjoys it. Chicken Katsu Curry is a well-loved dish worldwide, known for its crispy breaded chicken and rich, fragrant curry sauce. The best part? It’s surprisingly easy to make at home! You don’t need any fancy cooking skills – just follow my step-by-step guide on how to cook Chicken Katsu Curry, and you’ll have a perfectly golden, crispy chicken cutlet drenched in a silky, mildly spiced curry sauce, served over steaming hot rice. A comforting dinner is just a few steps away!
The secret to a flavourful Katsu curry Sauce
A great Katsu Curry starts with a great sauce. This sauce is mildly spiced so that even young children can enjoy it, but still packed with deep, comforting flavours. Here’s what you’ll need:
Ingredients for Katsu curry sauce
- Aromatic base: Garlic, onion, ginger
- Colour & warmth: Turmeric
- Flavour booster – the star of the sauce: Mild curry powder (this keeps it child-friendly!)
- Liquids: Chicken stock and coconut milk
- Thickening agent: Plain flour
- Seasoning: Soy sauce and caster sugar (optional)
How to make the Katsu curry sauce
Start by heating a couple of tablespoons of olive oil in a pan. Add the chopped garlic, onion and ginger, frying for a few minutes until they become fragrant and golden. Stir in the turmeric and curry powder, followed by the plain flour. Keep stirring to prevent lumps and allow the spices to release their full flavour.
Slowly pour in the chicken stock while stirring continuously to mix everything together. Bring the mixture to a boil, then add the coconut milk. Let it come to a gentle boil again before reducing the heat and simmering for another minute or two. Finally, stir in the soy sauce and sugar for that perfect balance of savoury and sweet.
Strain it through a sieve before setting it aside for an extra smooth sauce. I like to prepare the sauce first so that when the chicken is ready, dinner can be served immediately while everything is hot and fresh.
The crispiest chicken cutlet
Now, let’s talk about the star of the dish – the crispy, golden chicken cutlet. It’s all about getting that perfect crunch!
Ingredients for the chicken
- Chicken breasts – Slice each one in half to make thinner fillets—season with salt and pepper.
- Plain flour – For the first layer of coating.
- Eggs – Beaten to help the breadcrumbs stick.
- Breadcrumbs – I make my own by toasting slices of white bread, then blending them into crumbs. Fresh breadcrumbs give the crispiest coating!
- Vegetable oil – For frying.
How to fry the chicken to perfection
Before you start frying, make sure you have everything set up in the right order:
- A plate of plain flour
- A bowl of beaten egg
- A plate of fresh breadcrumbs
Heat a generous amount of vegetable oil in a frying pan over medium heat. While waiting for the oil to heat up, take a slice of chicken breast and coat it in plain flour, shaking off any excess. Dip it into the beaten egg until fully covered, then roll it in the breadcrumbs, pressing gently to make sure they stick well.
By now, the oil should be just right – hot but not smoking. Carefully place the coated chicken into the pan, lowering it gently to avoid splashes. Depending on the size of your pan, you can fry 2-3 pieces at a time. Cook for about 5 minutes until golden brown, then flip and cook for another 5 minutes on the other side. Once done, transfer the fried chicken to a plate lined with kitchen paper to absorb any excess oil. Repeat until all the chicken is fried to crispy perfection.
Bringing it all together
To serve, place a generous scoop of steamed rice on each plate. Arrange the crispy chicken slice on top, then pour over that rich, fragrant Katsu curry sauce. We like to pair it with some simple steamed green beans for a bit of freshness on the side.
And just like that, you have a homemade Chicken Katsu Curry that rivals any restaurant version. Now you know how to cook Chicken Katsu Curry – crispy, golden chicken paired with a silky, flavour-packed sauce and hot, fluffy rice. What a comforting, satisfying meal to enjoy with your loved ones!
Enjoy it, and let me know how yours turns out!
How to Cook Chicken Katsu Curry
Description
A crispy, golden-breaded chicken cutlet served with a rich, mildly spiced curry sauce and fluffy steamed rice is a comforting and easy-to-make Japanese classic!
Ingredients
For the Katsu Curry Sauce
For the Crispy Chicken
Instructions
-
Make the Katsu Curry Sauce
- Heat olive oil in a pan over medium heat. Add onion, garlic and ginger, and saute until soft and fragrant.
- Stir in turmeric, curry powder and plain flour, mixing constantly for 1-2 minutes.
- Gradually pour in the chicken stock, stirring well to prevent lumps.
- Bring to a boil, then add the coconut milk. Stir and let simmer for 2 minutes.
- Add soy sauce and caster sugar, mix well, then strain the sauce for a silky-smooth finish. Set aside.
-
Prepare the Crispy Chicken
- Season the chicken breasts with salt and pepper.
- Coat each piece in plain flour, shaking off excess. Dip into the beaten eggs, then roll in breadcrumbs to fully coat.
- Heat vegetable oil in a frying pan over medium heat. Fry the chicken for 5 minutes on each side until golden brown and crispy.
- Transfer to a plate lined with kitchen paper to absorb excess oil.
-
Assemble & Serve
- Slice the crispy chicken into strips.
- Serve over steamed rice and drizzle with the warm Katsu Curry sauce.
- Add a side of steamed green beans for a complete meal.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1024.04kcal
- % Daily Value *
- Total Fat 72.8g112%
- Saturated Fat 12.31g62%
- Trans Fat 0.42g
- Cholesterol 214.88mg72%
- Sodium 1124.68mg47%
- Potassium 1120.05mg33%
- Total Carbohydrate 41.3g14%
- Dietary Fiber 4.66g19%
- Sugars 4.94g
- Protein 52.15g105%
- Vitamin A 51.94 IU
- Vitamin C 4.56 mg
- Calcium 94.78 mg
- Iron 4.69 mg
- Vitamin D 0.43 IU
- Vitamin E 14.2 IU
- Vitamin K 9.45 mcg
- Thiamin 0.34 mg
- Riboflavin 0.58 mg
- Niacin 20.77 mg
- Vitamin B6 1.71 mg
- Folate 63.4 mcg
- Vitamin B12 0.57 mcg
- Phosphorus 567.93 mg
- Magnesium 116 mg
- Zinc 2.54 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
