Chicken katsu curry is a delightful Japanese-inspired dish that combines crispy breaded chicken with a rich, velvety curry sauce. If you’re searching for “chicken katsu curry near me,” why not try making this incredible dish at home with my foolproof chicken katsu curry recipe?
This katsu chicken curry is my go-to comfort meal when I’m in the mood for something hearty and satisfying. The combination of crunchy chicken cutlets and smooth, aromatic curry sauce creates an unforgettable dining experience that’ll have you coming back for seconds!
You’ll Need
Find detailed measurements and complete ingredients list in the recipe card below.
- Chicken Breasts. Go with those without skin; they’re tops for making even soft chicken slices.
- Milk. Soaking chicken in milk for 20 minutes makes sure it’s soft and juicy by softening the proteins before you fry it.
- All-purpose flour. This is what you need to start off the crunchy outside. I spice it up with chili powder to get more taste.
- Eggs. Gotta have them to keep the crunchy bits stuck on. Mixing in a little light soy sauce with the eggs adds some punch to the curry chicken katsu.
- Panko. These crumbs from Japan are the secret to that classic super crunchy outside.
- Sunflower Oil. It’s the best oil for frying, but you can use vegetable oil and it’ll be just fine. To whip up the chicken katsu curry sauce, you’ll need to round up some unsalted butter, a carrot, an onion, garlic, ginger mild curry powder, honey, ketchup, and chicken broth.
- Hint: Go ahead and grab that hot curry powder if a fiery chicken katsu curry is what you’re after. Mild’s cool, but hot will kick it up a notch.
Tip: While mild curry powder works great, feel free to use hot curry powder if you prefer your chicken katsu curry spicier.
How To Make Chicken Katsu Curry – Step By Step Recipe
Step-1
Start off by slicing each chicken breast into two along its length. After that, place those slices between sheets of parchment or under some plastic and give them a light squash until they’re all the same level so they’ll cook .
Hot tip: Always remember to pat the chicken down with some paper towels to get that perfect crunch before diving into your chicken katsu curry prep.
Step-2
Put the chicken fillets into a mixture of milk and a pinch of salt in a bowl. You’re gonna wanna let that sit and soak up all the goodness in the chill of your fridge for a quarter of an hour to twenty minutes.
Step-3
Get your setup ready with three different bowls for eggs, flour, and breadcrumbs. Don’t forget to throw some chili powder into your flour to spice things up and mix a bit of soy sauce in with your whisked eggs.
Step-4
Take the chicken out of the milk and cover it up good toss it in flavored flour first then dunk it in eggs, and last, roll it in panko crumbs. Do the same with all the other chicken bits.
Step-5
To whip up the curry sauce, start by melting some butter in a pan or big pot on medium flame. Throw in some carrot and onion and let them cook for 3-4 minutes. After that, mix in ginger and garlic and let that cook for a couple more minutes.
Step-6
Toss in some curry powder, honey, ketchup, and soy sauce and let it all hang out together for a minute or two. Then add chicken broth and chill out while it simmers for 15-20 minutes until the carrots are nice and soft.
Step-7
Pour the curry sauce blend into a blender and blend it until it’s super smooth; tweak the flavor using salt and pepper as you like.
Hot tip: Wanna make it not so thick? Just trickle in a bit of water bit by bit, till it’s the way you want.
Step-8
Cranking up the heat for killer chicken katsu curry? Get your oil hot in a big pan aiming for 170°C (340°F) or kinda high heat. Don’t dump all the chicken in at once, do it piece by piece. Give ’em a fry for 3-4 minutes on each side so they come out with this proper good-looking golden-brown outside.
Step-9
Yank the chicken katsu out of the fryer and let it chill on some paper towels to soak up that extra grease. Slide those cutlets onto your plates, cut them into bite-size pieces, and smother them with that steaming curry goodness.
Tip: To make this chicken katsu curry dish a bit better for your body, pop the coated chicken on an oven tray and let it roast at 200°C / 400°F for a solid 25 to 30 minutes.
More Chicken Recipes
- Chicken Pot Pie with Drop Biscuits Recipe
- Delicious and Nutritious: Grilled Chicken Salad Recipe
- Chicken Fajita Salad Recipe
- Grilled Chicken Caprese Sandwich Recipe
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