For a richer curry flavor, consider adding a tablespoon of garam masala or a pinch of cayenne pepper. Serve with steamed Japanese rice, pickled ginger, and a sprinkle of toasted sesame seeds for an authentic touch. If you don't have apricot jam, you can substitute with apple sauce or a small amount of honey.
Chicken Katsu Curry
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PREP TIME15 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 30 mins
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SERVING4 People
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VIEWS13
Experience the heartwarming fusion of Japanese and Western flavors with this Chicken Katsu Curry. Crispy panko-crusted chicken cutlets are bathed in a luscious, savory curry sauce, creating a comforting and deeply satisfying meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate79 g
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Cholesterol127 mg
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Fiber6 g
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Protein42 g
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Saturated Fat3 g
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Sodium1590 mg
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Sugar9 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the curry sauce: Heat vegetable oil in a large Dutch oven or pot over medium-high heat. Add onions and cook, stirring occasionally, until softened and lightly caramelized, about 8 minutes.
02
StepAdd potatoes and carrots to the pot. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer until potatoes are tender, about 45 minutes.
03
StepRemove from heat and break the curry roux into pieces. Stir into the pot until completely dissolved. Add ketchup, Worcestershire sauce, apricot jam, and soy sauce. Simmer, uncovered, until the sauce has thickened to your liking, about 10 to 15 minutes.
04
StepPrepare the chicken katsu: Place chicken breasts between two sheets of plastic wrap and flatten with a meat mallet to an even 1/4-inch thickness. Season both sides with salt and pepper.
05
StepSet up a breading station with flour on one plate, beaten egg on a second plate, and panko bread crumbs on a third plate.
06
StepDredge each chicken breast in flour, shaking off excess. Dip in beaten egg, allowing excess to drip off. Finally, coat generously with panko bread crumbs, pressing gently to adhere.
07
StepHeat peanut oil in a large, heavy-bottomed skillet over medium heat until it reaches 355 degrees F (180 degrees C).
08
StepCarefully lower breaded chicken cutlets into the hot oil, being careful not to overcrowd the pan. Fry for about 3 minutes per side, until golden brown and cooked through. An instant-read thermometer inserted into the thickest part of the cutlet should read 165 degrees F (74 degrees C).
09
StepWhile chicken is frying, stir curry powder into the simmering sauce until well combined.
10
StepRemove chicken katsu from skillet and place on a wire rack to drain excess oil. Slice into strips and serve immediately over steamed rice, topped with generous spoonfuls of the curry sauce.
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Adolfo Ondricka
Jul 1, 2025I've made this several times, and it's always a hit. The instructions are easy to follow, and the results are restaurant-quality.
Dagmar Hills
Jun 19, 2025This recipe is amazing! The curry is so flavorful, and the chicken is perfectly crispy. My family loved it!
Fidel Fadel
Jun 11, 2025The chicken katsu was so crispy and delicious! I'll definitely be using this recipe for katsu on its own.
Freeda Hills
Jun 10, 2025The apricot jam adds a unique sweetness to the curry that I really enjoyed. I'll definitely be making this again.
Romaine Heller
Jun 8, 2025I found the curry a little too thick, so I added a bit more chicken broth to thin it out. It was perfect after that.