Indulge in the ultimate Chicken Katsu Curry recipe that’s so comforting, you’ll feel like a cozy blanket is giving you a hug! This rich savory curry is loaded with caramelized onions and tender veggies. IT’s served alongside chicken katsu that’s SO juicy on the inside and EXTRA crispy on the outside, you can hear the crunch in every bite!
What is Katsu Curry Made Of?
Katsu curry has two components to the dish: Katsu, which is usually either breaded chicken or pork, and rich savory curry with carrots and potatoes. They’re served on a bed of steamy hot rice and are the ultimate comfort food!
Japanese curry is very different than Thai or Indian curry. Japanese curry tends to be thicker in consistency and sweeter, making it much more appealing for those who don’t like or can’t handle spicy foods!
The katsu is notorious for being extremely crunchy with a juicy tender protein in the center. The super crispy texture contrasts so well with the fluffy rice and potatoes.
Key Tips for CRUNCHY Chicken Katsu & SUPER Flavorful Curry
- Easy Tip for Even Cooking & Crispiness: No one wants chicken katsu that’s soggy in some spots and burnt in others. To avoid this, you’ll need to pound the chicken thigh into an even layer so it finishes cooking at the same time AND every bit of chicken is fried up into golden crispiness in EVERY. SINGLE. BITE.
- Keep Your Chicken SUPER Juicy & Crust Crispy: Wait at least 10 minutes before slicing the chicken. This helps keep the chicken juicy but also, the crispy crust you worked so hard on will turn soggy if it’s cut too soon. It’s worth the wait!
- Making an Extra Flavorful Curry: Like many stews and soups, curry tastes better the longer the ingredients get to sit together and be happy. If you have some flexibility, you can make the curry ahead of time or even the night before and the curry’s flavors will be much more pronounced the next day!
More Comforting Favorites You’ll Love!
- Wonton Soup Recipe (Simple & Easy!)
- Korean Kimchi Soup (20 Minutes or Less!)
- Mapo Tofu (Perfect If You Love Spicy!)
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Chicken Katsu Curry
- 2 chicken thighs pat dry
- 2 tablespoons white miso paste
- 2 cups Panko breadcrumbs
- 1 large egg
- 3 tablespoons milk
- ¼ cup all-purpose flour
- ½ onion diced
- 3 garlic cloves minced
- 1 carrot diced
- ½ russet potato diced
- 1 teaspoon salt
- 2 cups low-sodium chicken stock
- 1 - 2 cubes Japanese curry
- 2 cups cooked rice
Prepare & Marinate Chicken
- Flatten the chicken into an even layer so it cooks evenly. Do this by laying one chicken thigh at a time on a cutting board and covering it with plastic wrap. UseThen, use a kitchen mallet or small pan/pot to pound the chicken thighs into an even layer.
- Add about 1 tablespoon of white miso paste on each chicken thigh and rub it on both sides of the chicken. Marinate while preparing the rest of the ingredients or up to overnight.
Cook the Curry
- Heat a pot on medium-high heat. Once the pot is hot, add about 1 tablespoon of oil then the onions. Cook for about 1 minute until they begin to sweat. Toss in the garlic and cook for a few more seconds, until it becomes fragrant.
- Add in carrots and potatoes, then season with salt. Saute for a few seconds then pour in chicken stock. Cover with a lid and cook for 10 - 15 minutes, or until carrots and potatoes are tender.
- Reduce heat to medium, add Japanese curry cube(s), and stir until dissolved. Cook for an additional 5 minutes, stirring occasionally. Taste to see if it needs any additional salt. Turn off the heat and cover to keep warm.
Cook the Chicken Katsu
- In a large bowl, combine the egg, milk, and all-purpose flour until it turns into a smooth batter. Set aside.
- Pour Panko crumbs onto a plate. Set aside.
- Dip the chicken thighs in the wet batter so it’s evenly coated, then in the Panko. Pat the Panko onto the chicken to ensure it really sticks and is completely covered.
- Heat a large pan on medium heat, then add enough oil for a shallow fry. Once the oil is hot, carefully add the chicken, being mindful not to overcrowd the pan. Cook for about 10 minutes, or until golden and cooked through, flipping halfway through.
- Transfer cooked chicken to a wire rack or paper towel-lined plate. Wait for at least 10 minutes before cutting the chicken to keep the chicken juicy and the crust crispy. The crust will get soggy from the chicken juices if it’s cut too soon.
Assemble Chicken Katsu Curry
- To serve, add rice to one half of a plate, ladle on curry on the other side of the plate, then place the chicken katsu on top of the middle of the plate. Serve immediately & enjoy!
- Japanese Curry Cubes: The number of Japanese curry cubes to use will depend on the brand you use. I use the Golden Curry brand which typically only needs 1 cube for this amount of ingredients. If you’re unsure how many cubes to use, refer to the package instructions.
- Oil for Frying: Use oils with high smoke points, such as grapeseed, vegetable, canola, or avocado. Avoid using low smoke point oils, such as olive oil.
- Curry Pro-Tip: You can make the curry ahead of time, such as the night before, and it tastes even better since the flavors blend together even more!
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and provided for informational purposes. Nutrition may vary based on product availability, methods of preparation, origin, and freshness of ingredients, etc. Please consult with your physician or registered dietitian if precise nutrition calculations are needed for health reasons.