Chicken katsu curry rice

I have to admit, chicken katsu has never been my go-to when thinking about Japanese food. There’s nothing wrong with it—I just don’t naturally crave it. Japanese curry, on the other hand, is a different story. It has that distinct aroma and comforting, slightly sweet flavor that makes it special. Even though I’m not a huge fan of all types of curry, I do love how well Japanese curry pairs with white rice—much more than with udon.

Since I’ve already made a few dishes featuring chicken curry, I wanted to try something different today: Chicken Katsu Curry Rice. It’s actually my first time making chicken katsu at home, so let’s see how it turns out!

Ingredients

For the curry sauce:

• 4 cubes Japanese-style curry roux (like Golden Curry or Vermont Curry, i use the extra spicy one)

• 500ml chicken stock (or water is fine )

• 1 carrot, diced

• 1 potato, diced

• 1 tbsp oil

• 1 tsp soy sauce (optional)

• 1/2 apples (grated)

• Ginger ( grated)

For the chicken katsu:

• 1 boneless, skinless chicken breast

• Salt & black pepper (to taste)

• 1 egg

• ½ cup all-purpose flour

• 1 cup panko breadcrumbs

• Oil for frying

For serving:

• Steamed white rice

Instructions

Step 1: Make the Curry Sauce

1. Heat 1 tbsp oil in a pot over medium heat.

2. Add carrot and potato, stir for a minute.

3. At the same time add grated apple and grated ginger

4. Pour in the chicken stock (or water) and bring to a simmer. Cook for about 10-15 minutes until vegetables are tender.

5. Turn the heat to low and add the Japanese curry cubes. Stir until completely melted and thickened.

6. Let the curry simmer on low while you prepare the chicken katsu.

Step 2: Prepare the Chicken Katsu

1. Butterfly the chicken breast (slice it in half horizontally) and gently pound it to an even thickness. Season with salt and pepper.

2. Set up a breading station:

   • Plate 1: Flour

   • Bowl 2: Beaten egg

   • Plate 3: Panko breadcrumbs

3. Coat the chicken breast in flour (shake off excess), then dip it into the beaten egg, and finally coat it with panko breadcrumbs. Press lightly to make sure the breadcrumbs stick.

4. Heat about 1 inch of oil in a pan to 170°C (340°F).

5. Fry the chicken katsu for 3-4 minutes per side until golden brown and crispy. Drain on paper towels and slice into strips.

Step 3: Assemble & Serve

1. Place a serving of steamed rice on a plate.

2. Pour the thick curry sauce next to the rice.

3. Place the sliced chicken katsu on top.

4. Enjoy your homemade Chicken Katsu Curry!

Since you love Japanese curry but aren’t the biggest fan of chicken katsu, you might also enjoy it with crispy pork katsu or just the curry with rice and a soft-boiled egg! Let me know how your first katsu experience turns out! 😊🍛