Katsu Chicken Curry Recipe

This is a two-part dish: a crispy panko-breaded chicken cutlet served with a thick, savory Japanese-style curry. The process involves making the curry first, letting it simmer while you fry the chicken. The key to the curry’s flavor is building a proper base by cooking down the aromatics and blooming the spices before adding any liquid.

By Melody Jackson

Published July 25, 2025

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Ingredients

Curry Sauce

6 Tbsp unsalted butter
3 small yellow onions, sliced thin
1/2 a large Honeycrisp apple, peeled and grated
6 Tbsp All-Purpose Flour
2 1/4 Tbsp Curry Powder
1 1/2 tsp Garam Masala
2 chicken bouillon cubes
1 1/2 inches ginger, grated
4-5 garlic cloves, grated or minced
1 1/2 Tbsp Soy Sauce
1 1/2 Tbsp Oyster Sauce
1 1/2 tsp Sugar
1/2 tsp White Pepper
1/2 tsp Black Pepper
3/4 tsp Paprika
5 cups water
Salt to taste

Chicken Katsu

4 boneless, skinless chicken breasts
Salt and pepper to taste
1/2 cup All-Purpose Flour
2 large eggs, beaten
1 1/2 cups Panko breadcrumbs
Vegetable or Canola oil, for frying

Start the Curry Sauce

In a medium pot or dutch oven, sauté the sliced onions in a neutral oil over medium heat until they’re lightly golden. Add the grated apple and cook for another minute or two; the apple will break down and add a subtle sweetness and body to the sauce.

Turn the heat to medium-high, add the butter and let it melt. Whisk in the flour and cook for about two minutes, stirring constantly to form a roux. This mixture will thicken the sauce.

Add the garam masala, curry powder, chicken bouillon, garlic, and ginger. Stir everything together until it becomes fragrant, which usually takes less than a minute.

Simmer the Sauce

Pour in the soy sauce, oyster sauce, and water, then whisk everything together. Make sure there are no lumps from the roux. Sprinkle in the sugar and peppers.

Bring the sauce to a simmer and let it cook for about 20 minutes over medium heat. As it cooks, you might see some white foam rise to the surface; just skim this off with a spoon.

After simmering, the sauce should have thickened. Taste it and adjust the salt if needed. For a completely smooth sauce, you can use an immersion blender, but it’s not necessary.

Prepare the Chicken Katsu

While the curry simmers, prepare the chicken. Place a chicken breast on a cutting board, cover it with plastic wrap, and pound the thicker end with a mallet until the entire breast is an even thickness.

An even thickness is crucial for the chicken to cook at the same rate.

Season both sides with salt and pepper.

Set up a dredging station with three shallow bowls. Put the flour in the first bowl, the beaten eggs in the second, and the panko breadcrumbs in the third.

Coat a piece of chicken in the flour, shaking off any excess. Then dip it into the egg, letting any extra drip off. Finally, press it firmly into the panko, ensuring it’s completely coated on all sides. Place the breaded chicken on a wire rack.

Fry the Chicken

In a large skillet, heat about an inch of oil to ~350°F.

Carefully lay the breaded chicken in the hot oil, working in batches to avoid overcrowding the pan. Fry for ~4-6 minutes per side, until the chicken is golden brown and reaches an internal temperature of 165°F.

Transfer the cooked katsu to a clean wire rack to drain. Slice it into strips and serve it over rice with the curry sauce.

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