Katsu Curry with Chicken is a comforting and hearty Japanese dish that's perfect for a satisfying meal. Combining crispy fried chicken cutlets with a rich and flavourful curry sauce, this dish is served over a bed of fluffy white rice. It's an easy way to bring a taste of Japan to your kitchen with ingredients that are simple to find and prepare.
Looking for other easy cosy recipes? You'll love my Simple Chickpea Curry or my Easy Garlic Soy Noodles.
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Why you need to make this Katsu Curry with Chicken
- Flavourful and Filling: The combination of crispy chicken and rich curry sauce makes for a deeply satisfying meal.
- Easy to Prepare: Using ready-made curry mix simplifies the cooking process, making it accessible even for beginners.
- Versatile Meal: This dish can be enjoyed for lunch or dinner and can be easily scaled up to serve more people.
How do I choose the right curry mix for Katsu Curry?
I always get this S&B Curry Mix from Coles or Woolworths. Even if you don't like spice, do not bother getting the mild one, it hasn't got much flavour. The medium heat one is very mild in heat still, but has a good amount of flavour and I would say that the hot one is actually medium heat.
You can also make your own curry mix from scratch, but that sort of takes the convenience out of this meal. I am someone who loves making most of my homemade food from scratch, but when it comes to this curry, nothing will beat the pre made curry mix!
Ingredients
- S&B Golden Curry Mix: Provides a robust, well-balanced curry flavour.
- White potatoes: Add heartiness and texture to the curry.
- Carrots: Bring a natural sweetness and additional nutrients.
- Brown onion: Enhances the depth of flavour in the curry.
- Chicken breasts: Serve as the protein base, providing a lean and tender meat.
- Plain flour, panko crumbs, and egg: Create the crispy coating for the chicken.
- Cooked white rice: Complements the curry with a soft and neutral base.
- Water and olive oil: Essential for cooking and sautéing.
See recipe card for quantities.
Hint: Ensure the oil is hot enough before frying the chicken to achieve a crispy coating without absorbing too much oil.
Substitutions
Tofu or eggplant instead of chicken for a vegetarian version.
Sweet potatoes instead of white potatoes for a different flavour and texture.
Coconut milk can be added to the curry sauce for a creamier texture.
Variations
Seafood Katsu Curry: Use shrimp or fish fillets instead of chicken.
Pork Katsu Curry: Substitute chicken with pork cutlets for a classic Japanese variation.
Spicy Katsu Curry: Add extra chili flakes or hot sauce to the curry mix for added heat.
Storage
Store any leftover curry in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave. The fried chicken can be stored separately to maintain its crispiness; reheat in the oven or air fryer for best results. The rice can also be stored in the refrigerator and reheated as needed.
Top tip
Avoid boiling the curry sauce too vigorously to prevent it from becoming too thick or burning.
FAQ
Can I use a different type of curry mix? Yes, any Japanese curry mix can be used, but the flavour profile might vary slightly.
How do I store leftovers? Store the curry and chicken separately in airtight containers in the refrigerator for up to three days.
Can I bake the chicken instead of frying? Yes, baking at 200°C for 20-25 minutes or until golden and crispy is a healthier alternative.
Related
Looking for other recipes like this? Try these:
Katsu Curry with Chicken
Ingredients
- 92 g S&B Golden Curry Mix medium/hot or hot
- 2 white potatoes peeled and cut into 1 inch pieces
- 2 carrots peeled and sliced
- 1 brown onion sliced
- 2 chicken breasts (approx 500g total), at room temp
- ¼ cup plain flour
- ¾ cup panko crumbs
- 1 large egg whisked
- 2 cups cooked white rice
- 500 ml/2 cups water
- neutral oil for frying
- 1 tablespoon olive oil
Instructions
- Bring a pot to medium heat with the olive oil. Add the potato, carrot and onion and sauté for 2 minutes then add the water and simmer for 10 - 15 minutes until potatoes are soft.
- Break up the curry cubes and add to the boiling vegetables. Turn off the heat and continue to mix the curry until the cubes have melted and the sauce is beginning to thicken.
- For the chicken, slice the chicken breasts in half so you have 4 equal sized fillets.
- Coat the fillets in a layer of flour, then dip into the egg then coat in the panko crumbs.
- Fill a pot or pan with the neutral oil and bring to a high heat. Fry the chicken until golden, crispy and cooked all the way through. Slice the chicken.
- Serve the curry with the rice and chicken and enjoy!
Notes
- Maintain Oil Temperature: Ensure the oil is hot enough before frying the chicken to achieve a crispy coating without absorbing too much oil.
- Simmer Gently: Avoid boiling the curry sauce too vigorously to prevent it from becoming too thick or burning.
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