Chicken Katsu Curry
I always thought Chicken Katsu Curry would be one of those recipes that took hours to make. It turns out the secret is a packet of Japanese curry cubes! Once you discover them, you can have your favourite Japanese takeaway on the table in under an hour and for a fraction of the price.
If Chicken Katsu Curry is one of your favourite takeaway meals, you'll be amazed at just how easy it is to make at home. With crispy golden chicken, fluffy rice and a rich, comforting Japanese curry sauce, this homemade Chicken Katsu Curry brings all those delicious Japanese flavours straight to your own kitchen.
It's so easy to make that even my daughters can cook this one! Simply crumb and cook the chicken, boil the rice and let the curry sauce do the rest. Three simple steps are all it takes to create a dinner that's guaranteed to impress.
The crispy golden chicken and rich Japanese curry sauce are such a delicious combination. It's the kind of meal that always disappears quickly at our house and feels a little bit special, while still being easy enough for a busy weeknight. Choose mild, medium or hot curry cubes to make it just the way your family likes it.
Whether you're cooking for the family on a cool winter's evening or craving your favourite Japanese comfort food, this easy Chicken Katsu Curry is sure to become a regular on your dinner menu. And if your family loves homemade curries as much as we do, be sure to check out my Thai Red Chicken Curry too. It's another easy, family-friendly dinner that's packed with flavour and perfect for cooler nights.
Other Curries You Might Enjoy:
Why You'll Love This Recipe
Better value than takeaway.
Surprisingly easy to make.
Uses convenient Japanese curry cubes.
Mild enough for the whole family, with easy spice options.
Perfect comfort food for cooler weather.
Great for weekend dinners or easy entertaining.
Top Tips
Panko breadcrumbs give the crispiest coating.
Don't overcrowd the pan when frying the chicken.
Simmer until the potatoes are tender before adding the curry cubes.
Stir well so the curry cubes completely dissolve.
Choose Mild, Medium or Hot curry cubes depending on who you're cooking for.
Serve immediately while the chicken is still nice and crispy.
Variations
Use Chicken Thighs
Chicken thigh fillets stay beautifully juicy.Air Fry the Chicken
Spray lightly with oil and cook in the air fryer until golden and crispy.Make it Vegetarian
Skip the chicken and add extra vegetables or tofu.Add Extra Vegetables
Broccoli or sweet potato all work beautifully.
Storage
Store the curry and chicken separately in airtight containers in the refrigerator for up to 3 days.
Reheat the curry on the stove or in the microwave until piping hot.
The chicken is best reheated in the air fryer or oven to keep the coating crispy.
Frequently Asked Questions
What are Japanese curry cubes?
Japanese curry cubes are concentrated blocks of curry seasoning that dissolve into water to create a thick, rich curry sauce. They're an easy shortcut that delivers authentic Japanese curry flavour without needing lots of individual spices.
Which curry cubes should I buy?
I used S&B Golden Curry cubes for this recipe, which are one of the most popular brands and are available in Mild, Medium and Hot. You can usually find them in the international aisle of most major supermarkets.
If you'd like to try something different, Vermont Curry and Java Curry are also great options. They're commonly available from Asian grocery stores or online, so you can experiment and find your favourite.
Can I make Chicken Katsu Curry ahead of time?
Yes. The curry actually tastes even better the next day. For the crispiest chicken, cook it fresh just before serving.
Can I freeze it?
The curry freezes well for up to 3 months. I recommend freezing the curry separately from the crumbed chicken, then cooking fresh chicken when you're ready to serve.
Serving Suggestions
Serve your Chicken Katsu Curry with:
Steamed jasmine rice
Japanese pickles
Edamame
Steamed broccoli
Simple Asian slaw
Chicken Katsu Curry
Ingredients
- 2 chicken breasts
- 2 eggs
- ⅓ cup plain flour
- 1 cup breadcrumbs/panko crumbs
- Salt and pepper
- Oil of choice for frying
- 1 onion, diced
- 5-6 chat potatoes (peeled & cubed)
- 1 large carrot (peeled & cubed)
- 1 packet S&B golden curry mix 90g (mild or medium)
- 800mL boiling water
- Cooked rice to serve
Instructions
- Cut the chicken in half horizontally to make even sized cutlets. Prepare your crumbing stations. Season flour and breadcrumbs with salt and pepper.
- Dip each piece of chicken into the flour, egg and then the breadcrumbs. Set aside.
- Heat a shallow frying pan with 1cm oil to cook the chicken. Cook each side of the chicken for 3-5 minutes, or until golden and cooked through.
- Set aside whilst you prepare the curry.
- Heat a pot over medium heat. Spray lightly with oil and cook onions 5 mins or until softened.
- Add the potatoes and carrots. Cook for approximately 5 minutes. Add a splash of water to help with the cooking process. This water will help the vegetables not stick to the pot.
- Pour in the boiling water and bring to the boil. Stir occasionally for 5-10 minutes.
- Add the curry cubes. Stir occasionally and cook with the lid on for 5-10 minutes or until the curry is smooth and thick. Ensure the curry cubes are fully dissolved.
- Slice the crispy chicken schnitzels.
- To serve, spoon the rice on one side of the bowl, the curry on the other side and place the chicken on top in the middle of the curry and rice.
Nutrition Facts
Calories
558.06Fat
9.8 gSat. Fat
1.88 gCarbs
79.95 gFiber
8.47 gNet carbs
71.5 gSugar
5.38 gProtein
36.76 gSodium
362.26 mgCholesterol
154.16 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
