Chicken Katsu Curry

Featured on Eva Pau’s Asian Kitchen Season Episode 1, this dish brings together two much-loved elements of Japanese comfort food: crisp chicken katsu and a rich curry sauce made with onion, apple, soy, and warming spices. The grated apple adds gentle sweetness and helps round out the curry, while blending the sauce creates the smooth texture typical of Japanese curry. Served with short grain rice and optional pickles, it is a balanced meal that feels both familiar and deeply comforting

Chicken Katsu Curry

Chicken katsu curry is a comforting Japanese favourite made with crispy golden panko-coated chicken served alongside steamed rice and a smooth, mildly spiced curry sauce. The contrast between crunchy chicken and silky savoury curry makes it a deeply satisfying meal that is simple enough for home cooking but full of restaurant-style flavour.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Japanese

Ingredients Method Notes

Ingredients

  

For the Chicken Katsu

• 4 boneless chicken thighs
• Salt
• Black pepper
• 60 g plain flour
• 2 large eggs
• 120 g panko breadcrumbs
• 500 –700ml neutral oil for frying

For the Curry Sauce

• 1 tbsp neutral oil
• 2 medium onions finely diced
• 3 cloves garlic minced
• 2 cm fresh ginger grated
• ½ apple peeled and finely grated
• 2 tbsp plain flour
• 2 tsp Japanese curry powder or mild curry powder
• 600 ml water
• 3 tbsp light soy sauce
• 1 tsp dark soy sauce
• 2 tsp Worcestershire sauce
• 2 tsp tomato purée
• 2 tsp sugar
• Pinch of salt

To Serve

• 600 g cooked Japanese short grain rice
• Takuan optional
• Beni Shoga optional

Method

 

Make the Curry Sauce

1. Heat the oil in a pan over medium heat. Add the diced onion and grated apple. Cook for 8–10 minutes until soft and lightly golden.
2. Add the garlic and ginger, stirring for 1–2 minutes until fragrant.
3. Sprinkle in the flour and curry powder, stirring constantly for 1–2 minutes.
4. Gradually add the water, stirring continuously to avoid lumps.
5. Use a hand blender to blend the sauce until completely smooth.
6. Add light soy sauce, dark soy sauce, Worcestershire sauce, tomato purée, sugar, and salt. Simmer gently for 2–3 minutes until slightly thickened.

Prepare the Chicken

1. Place each chicken thigh between two sheets of baking paper and gently flatten to about 1cm thickness using a rolling pin.
2. Season both sides with salt and pepper.
3. Prepare three bowls:
4. flour in the first
5. beaten eggs in the second
6. panko breadcrumbs in the third
7. Coat each chicken thigh in flour, then egg, then panko breadcrumbs.

Fry the Chicken

1. Heat about 1½ inches of oil in a deep frying pan or wok to 175°C.
2. Fry each chicken piece for 4–5 minutes per side until golden brown and cooked through.
3. Remove and drain on kitchen paper.

Serve

1. Spoon steamed rice onto each plate.
2. Slice the chicken katsu thinly.
3. Spoon hot curry sauce beside or over the rice.
4. Arrange sliced chicken on top and serve with pickled radish or pickled ginger if using.

Notes

• Chicken thighs stay juicier than breast meat for katsu.
• Blending the sauce gives the signature smooth Japanese curry texture.
• Best served immediately while the chicken stays crisp.