This comforting Japanese Chicken Katsu Curry makes for a hearty and flavorful meal. Enjoy fried breaded chicken cutlet served with omelette over hot white rice, and drowned in creamy Japanese curry.
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The other day I was dreaming about my past foodie adventures, from the places I’ve visited to the meals that I’ve had the pleasure of enjoying. A natural occurrence, I assure you, because I always dream about food. 😆 Anyway, that jogged my memory to when I first tried out Coco Ichibanya back in Malaysia, where I had one of the best chicken katsu curry ever!
Of course, I then had this intense craving for it that needed to be satisfied ASAP. This is a simple Japanese chicken katsu curry recipe that I’ve made time and again which never misses.
CHICKEN KATSU CURRY
Curry rice is arguably the most quintessential home-cooked meal in Japan. It’s so well-loved, that boxed curry roux (cubed instant curry mix) is considered a kitchen staple for the Japanese household! I consider it as a staple myself, and would always have it stocked up in my pantry.
There are different levels of spice available for the curry roux, ranging from mild to extra hot. My husband and I prefer the medium-hot level, but feel free to use whichever type that suits your taste!
Chicken katsu is Japanese-style breaded chicken cutlet that’s been fried to golden perfection, making it super crunchy. It pairs amazingly well with curry rice! And hot tip: I made sure to flatten my chicken (using a meat mallet or rolling pin) to ensure that it cooks evenly.
Because we’re having the curry rice together with chicken katsu, I omitted any additional vegetables such as potatoes and carrots. However, I did include caramelized onions as it adds that natural sweetness to the curry.
Easy omelette is served over hot white rice and goes perfectly with the katsu and curry. I’m sure you’ve seen those amazing Japanese omelette videos. Well this is a cheat to that and much easier. I let it finish cooking by turning off the heat and covering it with a lid.
TIPS AND NOTES
- Curry roux level of spice – There are different ones available, ranging from mild to extra hot. Feel free to use whichever type that suits your taste.
- Making ahead and storage – You can make the curry ahead and store in the fridge for up to 3 days, or in the freezer for 3 months.
- Consistency – Japanese curry has a thicker consistency compared to other types of curries.
- Easy omelette – I let it finish cooking by turning off the heat and covering with a lid.
- Optional: Add potatoes and carrots – Cut into chunks and boil for 15-20 minutes, or until you can pierce with a fork, before adding to the curry.
Looking for more Japanese recipes? Here you go:
- Japanese Creamy Curry Udon
- Karaage Don
- Gyudon (Japanese Beef Rice Bowl)
- Spicy Tuna Onigiri (Japanese Rice Balls)
Japanese Chicken Katsu Curry
- 1 chicken breast
- 1 cup flour
- 2 eggs
- 2 cups panko crumbs
- 1/2 onion sliced
- 2 tbsp butter
- 2 cups water/beef broth
- 4 Japanese curry cubes
- 1 tbsp sugar optional
- 2 eggs
- white rice
- parsley to garnish
- Melt butter in a saucepan and add onion.
- Add a pinch of salt and keep stirring until onion caramelizes or turns brown.
- Pour in water/beef broth and bring to a simmer.
- Add curry cubes and stir. Optional, add sugar to balance out the saltiness.
- Butterfly the chicken and slice it down the middle so you get two slices of chicken breast.
- Cover with serene wrap and pound/flatten it until it has an even thickness.
- Season with salt and pepper on both sides.
- Coat the chicken breast with flour then egg wash and finally panko crumbs.
- Set aside for 5 minutes before frying in hot oil over medium heat until golden brown on each side.
- Let it drain over cooling rack for at least 5 minutes before cutting it into slices.
- Break two eggs in a bowl and add the remaining egg wash.
- Season with a pinch of salt and pepper.
- Coat the frying pan with oil over medium heat.
- Pour in the egg. Shake the pan back and forth while scrambling only the center of the eggs with a chopstick for 30 seconds. Careful not to break the omelette or prevent any gaps or holes.
- Once it's 3/4 cooked, let it finish cooking by turning off the heat and cover with a lid.
- In a serving plate, add hot white rice in the center and add the omelette over it.
- Pour in the curry so it surrounds the omelette and rice.
- Add the chicken katsu on top so it covers half of the plate and garnish with parsley. Enjoy!