If you're looking for a dish that encapsulates the flavors and textures of Japanese cuisine, this Chicken Katsu Curry recipe is a must-try. This delectable fusion dish brings together the savory delight of breaded, air-fried chicken katsu and the warmth of a flavorful curry sauce.
Why This Will Be Your New Favorite Curry
- Easy.
- Delicious.
- Versatile.
Making katsu chicken curry may take a bit of time, but the end result is well worth the effort. With its crispy breaded chicken and rich, creamy curry sauce, this dish is sure to become a favorite in your household.
Is Katsu Curry Very Spicy?
Different types of curries can range in heat level depending on the variety and quantity of spices used. This Chicken Katsu Curry is on the mild side, with limited amounts of spices that provide heat.
If you are a fan of spice in your curry, feel free to increase the amount of cayenne pepper and ginger listed in the ingredients for the curry.
What Does It Taste Like?
The chicken cutlets in chicken katsu curry are typically tender and juicy on the inside, with a crispy and crunchy texture on the outside due to the breading and frying process.
The curry sauce is usually thick and creamy, with a warm and fragrant blend of spices such as cumin, coriander, turmeric, and ginger. The sauce may also have a hint of sweetness from ingredients like caramelized onions, carrots, or apples.
What Is Katsu Curry Made Of?
If you're new to making curry dishes, you may be intimidated by the amount of ingredients that are needed to develop the beautiful flavors.
I included the ingredients you'll need to make this tasty katsu curry below, but don't run for the hills just yet. A majority of the ingredients are kitchen staples and common spices you'll find in just about any spice rack!
For The Chicken
- Chicken breasts- Chicken breasts are pounded thin for quick cooking and a tender bite.
- All-purpose flour- This is the base of the crispy breading.
- Eggs- Works as a binder to get the breading to adhere to the thin chicken breast.
- Panko bread crumbs- This creates a deliciously crispy coating when cooked in the air fryer.
- Salt and pepper- Enhances the natural flavors of the other ingredients.
- Oil- Just a touch of oil or cooking spray over the breading before the chicken katsu is cooked helps create a golden brown bite.
For The Curry
- Onion- Adds texture and sweetness to the curry.
- Carrots- For a pop of color and natural sweetness.
- Potatoes- Brings a heartiness to the dish while absorbing the robust flavors of the spices in the curry.
- Vegetable oil- Helps to sweat the aromatics and develop flavor to the base of the dish.
- Chicken broth- Acts as the flavorful base of the curry.
- Coconut milk- Adds sweetness to the base of the curry and helps to tame some of the spice.
- Ground coriander
- Ground cumin
- Dry Mustard
- Ground Turmeric
- Ground ginger
- Black pepper
- Ground cinnamon
- Ground cardamom
- Cayenne pepper
How To Make Katsu Curry
While this recipe may have a few more steps than many of the recipes you know and love on this site, the payoff of the deliciously seasoned curry along with the crispy bite of the chicken katsu is more than worth the effort.
- Start by preparing the chicken. First, season the chicken breasts with salt and pepper. Then, set up a breading station by placing the flour, beaten eggs, and panko bread crumbs in separate bowls.
- Dredge each chicken breast in the flour, shaking off any excess. Then dip each breast in the beaten eggs, making sure to coat them thoroughly. Finally, coat each chicken breast in the panko bread crumbs, pressing the crumbs onto the chicken to ensure they stick.
- Place the breaded chicken in the air fryer and cook at 400F for 10-12 minutes, or until it reaches an internal temperature of 165F.
- While the chicken is cooking, prepare the curry sauce. In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and cook until it's translucent. This takes about 5 minutes. Add the chopped carrots and potatoes and cook for another 5 minutes.
- Add 2 tablespoons of curry powder to the pot and stir to coat the vegetables. Cook for 1-2 minutes until the curry powder is fragrant. Then, pour in 2 cups of chicken or vegetable broth and 1 cup of coconut milk. Stir to combine and bring the mixture to a simmer.
- Let the curry simmer for about 15-20 minutes, or until the vegetables are tender and the sauce has thickened. Season with salt and pepper to taste.
- To serve, slice the cooked chicken breasts into strips and arrange them on a plate. Ladle the curry sauce over the chicken and serve with your favorite sides.
Variations
- Swap out the protein. Pork katsu is just as simple to make and makes a nice addition to vegetable curry.
- Make it vegetarian. Bread firm tofu and air fry until the breading is crispy then serve with the curry according to the recipe.
- Double up the curry. If you want to use this for meal prep, double the curry and heat it up for a veggie main course or a side dish for your favorite protein.
What To Serve With Chicken Katsu Curry
Chicken Katsu Curry is a complete meal without any additional side dishes, but if you want to stretch it a little further or add in some more elements of flavor, try some of these tasty sides with it:
How Long Does It Last?
Cooked katsu curry will typically last in the refrigerator for 3-4 days if stored properly in an airtight container.
- Remove the chicken katsu curry from the refrigerator.
- Transfer the curry to a saucepan or microwave-safe dish.
- Heat the curry over medium heat on the stovetop or in the microwave until it's heated through, stirring occasionally.
- Serve the chicken katsu curry with your favorite side dishes.
Can You Freeze It?
Yes, you can freeze chicken katsu curry, but keep in mind that the texture and taste may be slightly different after it's been frozen and reheated. Here's how to do it:
- Let the chicken katsu curry cool to room temperature.
- Transfer the curry, separate from the chicken, to a freezer-safe container or a freezer bag, making sure to leave some space at the top for expansion.
- Place the katsu chicken in a separate freezer-safe container.
- Label the containers or bags with the date and contents.
- Place the containers in the freezer and store them for up to 2-3 months.
More Craveable Curries
If you're still craving more curry recipes, check out these Instant Pot Curry recipes that are guaranteed to satisfy your whole family!
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Ingredients
For The Chicken
- 4 Boneless, Skinless Chicken Breasts
- 1 cup All Purpose Flour
- 2 Eggs
- 2 cups Panko Breadcrumbs
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- Cooking Spray, for air frying
For The Curry
- 1 onion, finely chopped
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and diced
- 2 tbsp vegetable oil
- 2 cups chicken broth
- 1 cup coconut milk
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp dry mustard
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1/2 tsp black pepper
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
Instructions
- Start by preparing the chicken. First, season the chicken breasts with salt and pepper. Then, set up a breading station by placing the flour, beaten eggs, and panko bread crumbs in separate bowls.
- Dredge each chicken breast in the flour, shaking off any excess. Then dip each breast in the beaten eggs, making sure to coat them thoroughly. Finally, coat each chicken breast in the panko bread crumbs, pressing the crumbs onto the chicken to ensure they stick.
- Place the breaded chicken in the air fryer and cook at 400F for 10-12 minutes, or until it reaches an internal temperature of 165F.
- While the chicken is cooking, prepare the curry sauce. In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and cook until it's translucent. This takes about 5 minutes. Add the chopped carrots and potatoes and cook for another 5 minutes.
- Add 2 tablespoons of curry powder to the pot and stir to coat the vegetables. Cook for 1-2 minutes until the curry powder is fragrant. Then, pour in 2 cups of chicken or vegetable broth and 1 cup of coconut milk. Stir to combine and bring the mixture to a simmer.
- Let the curry simmer for about 15-20 minutes, or until the vegetables are tender and the sauce has thickened. Season with salt and pepper to taste.
- To serve, slice the cooked chicken breasts into strips and arrange them on a plate. Ladle the curry sauce over the chicken and serve with your favorite sides.
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