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japanese chicken katsu curry with omelette over rice
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Japanese Chicken Katsu Curry

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.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Main Course
Keyword: chicken katsu, Japanese curry
Servings: 2


Chicken Katsu

  • 1 chicken breast
  • salt
  • pepper
  • 1 cup flour
  • 2 eggs
  • 2 cups panko crumbs

Japanese Curry

  • 1/2 onion sliced
  • 2 tbsp butter
  • 2 cups water/beef broth
  • 4 Japanese curry cubes
  • 1 tbsp sugar optional

Easy Omelette

  • 2 eggs
  • salt
  • pepper


  • white rice
  • parsley to garnish


Japanese Curry

  • 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.

Chicken Katsu

  • 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.

Easy Omelette

  • 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!


*Let the oil heat up slowly over medium heat so the panko crumbs don't burn when you fry it. The oil should be hot enough but not too hot. You can check by dipping a chopstick in the oil and if it sizzles, the oil is ready to be used.
*If you don't have a cooling rack, add two chopsticks over a bowl and let it rest on top.
*You can coat the frying pan with oil by pouring in 1 tbsp of oil. The by using a kitchen towel being held by chopsticks, absorb the oil and swipe it all over the frying pan.
*If the omelette breaks and you have holes while scrambling, just swirl the pan so that the uncooked egg can fill the holes.