One of my favorite comfort foods, this chicken katsu curry recipe is made with crispy katsu chicken and a rich, veggie-filled curry. Served over fluffy white rice, it tastes just like the katsu curry dishes I’ve had in Japan, but is surprisingly simple to make at home. 

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A plate of chicken katsu curry with a fork holding a bite.

Table of Contents

What is Chicken Katsu Curry? 

If you’re unfamiliar, chicken katsu curry is one of Japan’s most popular comfort foods. A savory dish, it’s made with crispy breaded chicken cutlets, known as chicken katsu (or katsu chicken), paired with a rich, savory curry sauce and served over Japanese rice.

Japanese curry is what sets this dish apart from other curries, like Thai green curry or Indian curries. It’s thicker, milder, and slightly sweet, with a deep, comforting flavor built from a base of onions, spices, and a roux.

When paired with the crispy chicken and soft rice, each bite offers the perfect balance of tastes and textures that keeps you coming back for more. It’s something I always order alongside a bowl of tonkotsu ramen whenever I’m in Japan and now enjoy making at home, too!

Ingredients and Notes

See the recipe card below for the complete ingredient list and instructions.

  • Elevated Chicken Stock – If possible, I always make homemade chicken stock from scratch. However, to keep this recipe easy, I spruced up store-bought chicken stock by simmering it with onion and carrot scraps, garlic, and ginger to build a deeper, more complex flavor. 
  • Neutral Oil – I use this both for cooking the curry base and frying the chicken. For the best results, choose an oil with a high smoke point, like canola, vegetable, or avocado oil. 
  • Veggies – A combination of onions, carrots, and potatoes creates the foundation of the curry. Yukon gold potatoes are best, adding a slightly buttery taste and cooking up nice and tender. 
  • Seasonings – I use a blend of Japanese-style curry powder, cumin, coriander, turmeric, and fenugreek to give the curry a warm, savory flavor. Then, a bit of freshly cracked black pepper creates a well-rounded taste. 
  • Apple – I prefer to use a Fuji apple. This is one of my secrets to creating authentic Japanese chicken katsu curry, adding sweetness, body, and a hint of tartness that balances the flavors. You won’t taste the apple, but you’ll definitely miss it if it’s not there!
  • Worcestershire Sauce – This is one of the ingredients that gives the curry its signature complexity, adding a tangy, umami taste. 
  • Soy Sauce – I use regular soy sauce to boost the salty, umami flavor of the curry, giving it more depth. If preferred, substitute low-sodium soy sauce, tamari, or coconut aminos instead. 
  • Ketchup – This might sound unexpected, but it’s a traditional ingredient that adds sweetness, acidity, and richness.  
  • Honey – Adjust to taste, depending on how sweet you like your curry. 
  • Roux – Made with butter, flour, and curry powder, the roux is what thickens the curry and gives it a smooth, glossy, velvety texture.
  • Chicken – I use butterflied chicken breasts, pounding them to an even thickness so they cook quickly while staying tender and juicy. Boneless skinless chicken thighs also work well, or you can even substitute pork if preferred.
  • Katsu Breading – A three-step breading of potato starch, egg wash, and panko breadcrumbs creates a crispy coating that stays light and crunchy even after frying. 

How to Make Chicken Katsu Curry at Home

1. Prepare the Stock and Curry

Nick DiGiovanni simmering veggie scraps and stock in a pot.
1. Simmer and strain the stock. Combine all the stock ingredients in a large pot, and simmer to infuse the liquid with flavor. Strain the liquid, and set it aside. 
Nick DiGiovanni pouring water into a pan of onions.
2. Cook the onions. Cook the onions with a pinch of salt in a sauté pan until they’re deeply golden and jammy, similar to the process used for French onion soup. Add a splash of water as needed to prevent the onions from sticking! 
Nick DiGiovanni pouring broth into a pan of katsu curry.
3. Combine ingredients. Add the garlic and ginger, and cook until fragrant. Then, stir in the apple, carrot, potato, and bay leaf, followed by the curry powder and dry spices. Pour in the strained stock, and simmer until the veggies are tender. 
Nick DiGiovanni using an immersion blender to blend katsu curry in a pot.
4. Blend. Remove the bay leaf, along with a few carrots and potato pieces. Reserve the veggies for serving. Blend the curry until it is completely smooth. I use an immersion blender, but a standard blender also works. 
Nick DiGiovanni combining butter and flour to make a roux.
5. Create a roux. Melt butter in a separate pan, and cook the flour until it’s lightly browned and has a nutty aroma. Add the curry powder, cooking until fragrant. 
Nick DiGiovanni pouring katsu curry into a pot of roux.
6. Finish the curry. Slowly pour the curry mixture into the roux, whisking constantly to prevent lumps and thicken the sauce. Then, add the remaining stock and wet ingredients, and simmer until the curry is glossy and cohesive. Season to taste. 

2. Make the Chicken Katsu and Serve

Nick DiGiovanni butterflying a chicken breast with gloved hands.
7. Prepare the chicken. Butterfly each chicken breast, and slice each piece in half. Use a meat tenderizer to pound the chicken pieces to an even thickness, and trim them into an oval shape before seasoning with salt and white pepper.
Nick DiGiovanni breading katsu chicken.
8. Bread the chicken. Working with one piece at a time, dredge the chicken in potato starch, followed by egg, and then panko breadcrumbs. Repeat with the remaining pieces, then let the chicken rest on a wire rack to help the coating set.
Nick DiGiovanni frying katsu chicken in oil on the stovetop.
9. Cook. Fry the chicken pieces in hot oil until they’re golden brown and reach an internal temperature of 165°F (74°C), flipping once partway through. 
Nick DiGiovanni holding a slice of breaded, cooked katsu chicken.
10. Slice. Season the chicken with salt while it’s hot, and set the pieces aside to rest for a few minutes. Then, slice the chicken pieces into strips. 
Nick DiGiovanni sprinkling fresh parsley over a bowl of Japanese rice and chicken katsu curry.
11. Serve. Spoon rice in a half-moon shape on one side of a plate, and add the curry on the second side, placing the reserved veggie pieces on top. Arrange the sliced chicken katsu in the center of the plate, add a sprinkle of fresh parsley, and enjoy!

Nick’s Tips for Success

  • Take your time with the onions. Cooking the onions low and slow until they’re deeply golden is one of the most important steps. This builds the base flavor of the entire curry, so don’t rush it! 
  • Don’t skip the roux. The roux is what gives the curry its signature thickness and glossy finish. It also deepens the flavor, so it’s worth the extra step.
  • Use your hands to press the breading. Gently press the katsu breading into the chicken pieces to fill any gaps and ensure it sticks. 
  • Let the breaded chicken rest before frying. Resting the chicken for 10-15 minutes helps the coating stick better and prevents it from falling off in the oil.
  • Keep your oil at the right temperature. Aim for 350°F (176°C). If the temperature is too low, the chicken will absorb the oil and become greasy. On the other hand, if the oil is too hot, the breading will burn before the chicken pieces cook through.  
  • Fry without overcrowding. Cook the chicken in batches if needed. Overcrowding drops the oil temperature and affects the crispiness of the breading.
  • Add chocolate for extra depth (optional, but worth it). A small piece of dark chocolate melts into the curry and adds richness and complexity without making it taste sweet.
5 from 1 vote

Chicken Katsu Curry

This chicken katsu curry recipe is one of my favorite comfort meals, made with ultra-crispy panko chicken, a rich, velvety Japanese curry sauce, and fluffy white rice. It’s inspired by the versions I’ve had in Japan, but made simple enough to recreate at home.
Servings: 4 servings
A plate of chicken katsu curry.
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
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Equipment

  • 1 Large Pot
  • 1 Fine Mesh Strainer
  • 1 High-Sided Sauté Pan or Dutch Oven
  • 1 Immersion Blender or High-Speed Blender
  • 1 Medium Saucepan
  • 3 Shallow Bowls
  • 1 Wire Rack
  • 1 Sheet Pan
  • 1 Heavy-Bottomed Pot
  • 1 Meat Thermometer
  • 1 Pair of Tongs

Ingredients 

For the Elevated Chicken Stock

  • 6 cup (1½ liter) store-bought chicken stock
  • onion scraps, from ~1 onion
  • carrot scraps, from ~1-2 carrots
  • 1 garlic clove or to taste
  • 1 small piece fresh ginger, about 1 inch (2½ centimeter)

For the Curry Base

  • 2 tablespoon (30 milliliter) neutral oil
  • 1 large onion, thinly sliced
  • 1 teaspoon (5 gram) salt
  • 4 garlic clove, grated
  • 1 tablespoon (6 gram) fresh ginger, grated
  • 1 medium apple, peeled and grated
  • 2 medium carrot, sliced into half moons
  • 1 medium Yukon gold potato, diced
  • 1 bay leaf
  • 1½ tablespoon (12 gram) curry powder, Japanese-style preferred
  • 1 teaspoon (2 gram) ground cumin
  • 1 teaspoon (2 gram) ground coriander
  • ½ teaspoon (gram) turmeric
  • ¼ teaspoon (gram) fenugreek
  • black pepper, freshly cracked, to taste
  • 1 tablespoon (milliliter) Worcestershire sauce
  • 1 tablespoon (15 milliliter) soy sauce
  • 1 tablespoon (milliliter) ketchup
  • 1-2 teaspoon (7-14 gram) honey, to taste
  • optional: 1 small square (5 gram) dark chocolate

For the Roux

  • 3 tablespoon (42 gram) butter
  • 3 tablespoon (24 gram) all-purpose flour
  • 1 tablespoon (8 gram) curry powder

For the Chicken Katsu

  • 2 chicken breast
  • 1 tablespoon (18 gram) salt
  • 1 tablespoon (7 gram) white pepper
  • 1 cup (160 gram) potato starch (or arrowroot starch)
  • 2 large egg + 1 tablespoon (5 milliliter) water, whisked
  • 1 cup (60 gram) Japanese panko breadcrumbs
  • neutral oil, for frying (about 2 inch / 5 centimeter depth)
  • flaky salt, for finishing

For Serving

  • 3-4 cup (600-800 gram) Japanese short-grain rice, cooked
  • 2 tablespoon (8 gram) fresh parsley , finely chopped

Instructions 

For the Stock

  • Combine stock ingredients, and simmer for at least 20 minutes.
    6 cup store-bought chicken stock, onion scraps, carrot scraps, 1 garlic clove or to taste, 1 small piece fresh ginger
  • Strain and set aside.

For the Curry

  • Heat oil in a high-sided sauté pan over medium heat.
    2 tablespoon neutral oil
  • Add onions and salt, reduce the heat to medium-low, and cook until deeply golden and jammy, about 25 minutes.
    1 large onion, 1 teaspoon salt
  • Add a splash of water as needed to prevent sticking.
  • Add garlic and ginger; cook until fragrant, about one minute.
    4 garlic clove, 1 tablespoon fresh ginger
  • Stir in the apple, carrot, potato, and bay leaf.
    1 medium apple, 2 medium carrot, 1 medium Yukon gold potato, 1 bay leaf
  • Add curry powder and dry spices, and bloom briefly.
    1½ tablespoon curry powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon turmeric, ¼ teaspoon fenugreek, black pepper
  • Pour in four cup (one liter) of the strained stock and simmer for 20-30 minutes, until vegetables are tender.
  • Remove the bay leaf and a few carrots and potato pieces, reserving the veggies for later.
  • Blend the curry until completely smooth using an immersion blender or a stand blender. Set aside.
  • In a separate pan, melt butter over medium heat.
    3 tablespoon butter
  • Add flour and cook until blonde-to-light brown and nutty.
    3 tablespoon all-purpose flour
  • Stir in curry powder and cook for 30 seconds.
    1 tablespoon curry powder
  • Gently pour the curry into the roux, whisking constantly to combine. Continue to whisk until the curry has slightly thickened. Add the remaining stock, whisking to combine.
  • Stir in Worcestershire sauce, soy sauce, ketchup, and honey.
    1 tablespoon Worcestershire sauce, 1 tablespoon soy sauce, 1 tablespoon ketchup, 1-2 teaspoon honey
  • Lightly simmer the curry for ten minutes until glossy and cohesive. Season with salt and pepper to taste.
  • Optional: Add one small square (5 gram) of dark chocolate for extra depth.
    optional: 1 small square (5 gram) dark chocolate

For the Katsu

  • Prepare the chicken by butterflying each breast horizontally to an even thickness. Then slice each piece in half to achieve four oval chicken pieces.
    2 chicken breast
  • Place each piece in a separate large ziplock bag. Using a meat tenderizer, lightly pound each chicken piece to approximately half-inch (1.2 centimeter) thickness.
  • Using sharp kitchen scissors, trim any chicken pieces to achieve a perfect oval shape.
  • Set up three shallow bowls: one with potato starch, one with the beaten eggs and water, and one with the panko breadcrumbs.
  • Remove one piece of chicken from the ziplock, and season both sides evenly with salt and pepper.
    1 tablespoon salt, 1 tablespoon white pepper
  • Set a rack over a sheet tray.
  • Dredge the chicken in potato starch, shaking off any excess.
    1 cup potato starch (or arrowroot starch)
  • Then dip the chicken piece into the egg, mixture allowing excess to drip off.
    2 large egg + 1 tablespoon (5 milliliter) water
  • Finally, gently coat the chicken with the panko mixture, pressing very lightly only where needed so crumbs adhere without crushing.
    1 cup Japanese panko breadcrumbs
  • Place the breaded chicken on the prepared rack.
  • Repeat with the remaining chicken until all the pieces are breaded.
  • Set the chicken aside, and let it rest/dry for 15 minutes.
  • While the chicken rests, pour two inches of neutral oil in a wide, heavy-bottomed pot or pan. Heat to 350°F (176°C).
    neutral oil
  • Carefully lower chicken into oil, laying it away from you, working in batches as needed so as not to overcrowd the pot.
  • Fry undisturbed until the underside is set and pale golden, about three to four minutes.
  • Flip the chicken pieces once, and continue frying until the second side is golden and the chicken is cooked through, another three to four minutes.
  • Transfer the cooked chicken to a wire rack. Season lightly with salt while hot.
    flaky salt
  • Rest the chicken for two to three minutes before slicing.
  • Slice crosswise into even strips using a sharp knife, cutting straight down to avoid tearing the crust.

For the Plating

  • Spoon rice onto plates in a half-moon shape.
    3-4 cup Japanese short-grain rice
  • Spoon curry on the other side, creating two halves of the plate. Add the reserved solid vegetables to the curry side.
  • Plate chicken down the center of the plate, covering the line where the rice and curry meet.
  • Finish with a sprinkle of finely chopped parsley, if desired.
    2 tablespoon fresh parsley

Video

YouTube video

Notes

*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe. 
* Nutrition information does not include rice. 
Storage:
– Store the katsu curry and katsu chicken separately in airtight containers in the refrigerator for up to three to four days.
– Reheat the curry gently on the stovetop or in the microwave, adding a splash of water or stock as needed, and reheat the katsu chicken in the oven or air fryer to help restore its crispiness.
– Freeze the curry in a freezer-safe container for up to two to three months. Thaw in the refrigerator overnight and reheat before serving. The katsu chicken can be frozen for up to one to two months. For the best texture, it’s recommended to freeze the breaded chicken before cooking, then frying it fresh when ready to serve. 

Nutrition

Serving: 1serving, Calories: 790kcal, Carbohydrates: 92g, Protein: 45g, Fat: 27g, Saturated Fat: 9g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 11g, Trans Fat: 0.4g, Cholesterol: 199mg, Sodium: 3578mg, Potassium: 1863mg, Fiber: 9g, Sugar: 19g, Vitamin A: 5800IU, Vitamin C: 26mg, Calcium: 163mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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FAQs

How should I serve my chicken katsu curry recipe? 

With protein, veggies, and rice, this dish makes for a complete, filling meal on its own. However, if you want a little extra flavor and texture, try adding pickled vegetables or a drizzle of tonkatsu sauce over the dish before serving. 

How should I store leftover katsu chicken curry? 

For the best results, I recommend storing the curry and chicken in separate airtight containers. They will keep fresh in the fridge for up to three to four days. 

You can also freeze the curry sauce for up to two to three months. The chicken technically keeps fresh for one to two months, but the texture won’t be as crispy once the chicken is thawed and reheated.

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Nick DiGiovanni

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1 Comment

  1. Shyanne Reynolds says:

    5 stars
    I didn’t realize how easy chicken katsu curry was to make at home. The whole family LOVED it!