Japanese Chicken Katsu Curry

Chicken katsu curry is one of those legendary comfort foods that instantly takes me back to my time in Tokyo, where you can find a dedicated katsu shop tucked away in almost every train station. I remember the first time I sat at a tiny counter and watched the chef carefully bread each piece of chicken with such precision. The sound of that first crunch as he sliced through the golden crust was enough to make anyone’s mouth water. It is the kind of dish that feels like a warm hug, combining the ultimate crunch with a rich, velvety sauce.

The secret to a truly great katsu is all in the breadcrumbs. Using panko is a must because those light, airy flakes create a spectacular texture that stays crisp even when it is sitting next to a generous pool of curry sauce. I used to find making the sauce from scratch a bit intimidating, but using a Japanese curry block is a total game changer. It provides that specific, mildly sweet and deeply savoury flavour that defines a proper katsu curry. I love adding a bit of Worcestershire sauce and tomato puree to give the sauce an extra layer of richness and depth.

I find that using chicken thighs makes all the difference, as the meat stays incredibly juicy and succulent under that crisp coating. When you serve it all together with fluffy Japanese rice and those tender bits of carrot and onion, it becomes the most satisfying meal imaginable. It is vibrant, hearty, and always feels like a special occasion when it hits the table.

This has become my favourite “treat yourself” meal for a cozy night in. One bite of that crispy chicken dipped into the thick, aromatic sauce and everything feels a bit better. It is pure, golden comfort on a plate!

Japanese Chicken Katsu Curry

Chicken katsu curry is one of the most loved Japanese comfort dishes, combining crispy breaded chicken with a rich, mildly spiced curry sauce. This is a recipe I often make when I want something hearty and familiar that never fails to please. It is simple enough for a weeknight meal but always feels satisfying and comforting.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings: 2 people

Course: Lunch, Main Course

Cuisine: Japanese

Ingredients Method Video Notes

Ingredients

  

Chicken Katsu

• 2 piece chicken thigh fillets deboned
• 3 tbsp plain flour seasoned with salt and pepper
• 1 piece egg beaten
• 100 g panko breadcrumbs
• 500 ml vegetable oil for shallow frying

Curry Sauce

• 1 piece small onion diced
• 1 piece carrot diced
• 55 g Japanese curry block about 2 small cubes
• 500 ml cold water
• 1 tbsp Worcestershire sauce
• 1/2 tbsp tomato purée

Optional Garnish

• 1 tbsp Bulldog Vegetable & Fruit Sauce tonkatsu sauce
• 1 piece Spring onion finely chopped
• 1 piece Red chilli finely chopped

Method

 

Prepare the Curry Sauce

1. Heat 2 tbsp oil in a medium non-stick pot over medium heat.
2. Add diced onion and carrot and stir-fry for about 4 minutes until softened.
3. Add water, curry block, Worcestershire sauce, and tomato purée.
4. Simmer gently for about 5 minutes, stirring occasionally, until the curry thickens and the carrot is tender. Set aside.

Prepare the Chicken Katsu

1. Set up three bowls: one with seasoned flour, one with beaten egg, and one with panko breadcrumbs.
2. Coat each chicken thigh in flour, dip into egg, then coat evenly with panko.
3. Heat oil in a pan over medium heat. Shallow fry the chicken for 8 to 10 minutes, turning occasionally, until golden brown and cooked through.
4. Remove from oil and rest briefly before slicing.

Serve

1. Slice the chicken katsu and serve with steamed Japanese rice and curry sauce.
2. Garnish with Bulldog sauce, spring onion, and red chilli if using.

Video

Notes

• Use chicken breast if preferred, but thighs stay juicier.
• Adjust curry thickness by adding more water if needed.
• Serve immediately for the crispiest texture.