Chicken Katsu Curry

By: Diana Posted: 6/18/24 Updated: 12/28/24

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Make this homemade version of Chicken Katsu Curry from scratch! Perfectly crispy panko breaded fried chicken cutlets are served with a sweet, savory, zesty Japanese curry sauce.

A bowl of white rice, sliced chicken katsu and curry with a japanese spoon and chopsticks.

I absolutely love this Japanese curry recipe with chicken katsu. It’s a very interesting dish, sort of a fusion of a traditionally Japanese dish (chicken Katsu), and an Indian inspired curry.

This Japanese dish is quite popular in the UK, and it was made popular because it’s served at Wagamama, a chain restaurant known for its delicious and fresh modern Asian cuisine.

What is Chicken Katsu Curry?

If you’ve had this dish at Wagamama, you already know how delicious it is, but if you haven’t, let me paint a picture for you.

It starts with Chicken Katsu, which is a lot like the Japanese version of chicken schnitzel. Thin chicken cutlets are breaded with panko and fried until they are so, so crispy.

Then there’s the curry. A Japanese curry can be very easily made using curry cubes, but I’m making mine from scratch. It’s really not that hard if you have the right seasonings on hand.

This curry is warm from the spices but not spicy, and sweet because of the addition of honey, fresh apples, and carrots. Grated ginger gives it a fresh zing, and the whole thing is perfect for dipping the crispy chicken into or spooning over steamed rice.

chopsticks picking up a piece of crispy chicken katsu with curry sauce.

Japanese Curry From Scratch

Super Crispy Chicken – Once the chicken cutlets are breaded with panko, I’ll be deep frying them to get the best crispy texture. You can just as easily shallow fry them in a deep skillet to get the same effect.
Amazing Flavor – Japanese Curry is based on traditional Indian Curry, but with Western influences and Asian flair. The spices are so perfectly warm and savory.
Versatile Recipe – This chicken katsu curry recipe is very forgiving, and there are plenty of ways to adjust the ingredients and cooking method and still get the same delicious result. Check the recipe tips for more variations!

Key Ingredients

Here’s what you need to make this Amazing Japanese Curry fusion recipe:

The ingredients needed to make chicken katsu curry, including chicken cutlets, root vegetables, rice, and seasonings, all arranged in small bowls.

Complete list of ingredients and amounts can be found in the recipe card below.

Chicken: Slice chicken breasts into thin cutlets. They will cook quickly this way and be wonderfully tender and juicy. If needed pound them out with a meat mallet or rolling pin so that they are even in thickness.
Egg and Flour: We’ll set up a three-part breading station. All purpose flour and beaten eggs are steps one and two.
Panko Bread Crumbs: These Japanese style bread crumbs are extra crispy, and a must for making the best chicken katsu.
Oil for Frying: Vegetable or canola oil works very well for deep frying. Other options include peanut oil and corn oil.
Carrots and Potatoes: These hearty root veggies are cooked in the curry until they are tender and delicious.
Ginger and Garlic: Finely mince the garlic and grate fresh ginger using a microplane.
Apple: This adds a wonderful sweetness to the dish. Grate the apple or dice it into small pieces. You can also skip the apple, or replace it with raisins for a similar flavor.
Curry Powder: Use Japanese curry powder if you can find it. Otherwise, any type of mild curry powder will work perfectly.
Seasonings: To round out the flavors in the curry, add garam masala, chicken stock, soy sauce, and honey.

How To Make Chicken Katsu Curry

diced onion sauteing in butter in a dutch oven. — 1. **Saute Onions:** Cook the onions in butter in a large dutch oven until they start to soften.

potatoes, carrots, shredded apple, garlic, and ginger added to a dutch oven. — 2. **Add Veggies and Aromatics:** Place the carrots, potatoes and apples in the pot, cook for 2 minutes, then saute the garlic for 30 seconds.

curry spices added to vegetables in a dutch oven to make katsu. — 3. Season and Add Flour: Sprinkle the flour, curry powder, and garam masala over the veggies and cook for one minute.

katsu curry simmering in a dutch oven over an electric burner. — 4. **Simmer:** Add warm chicken stock, soy sauce, and honey. Simmer for 10-15 minutes.

Tip!

While the curry is simmering away, get started on your crispy Katsu cutlets. This way everything will be ready at the same time!

Chicken cutlets in the process of being breaded with flour, egg, and panko breadcrumbs. — 5. **Set Up Dredging Station:** Use three shallow dishes: one with beaten egg, one with flour, and one with panko crumbs.

panko breaded katsu chicken cutlets on an oval platter. — 6. **Bread the Chicken:** Dip each chicken cutlet into the flour, then the egg, and then the panko.

chicken katsu deep frying in oil. — 7. **Fry:** Fry the chicken cutlets in batches until they are golden brown and fully cooked.

crispy breaded chicken cutlets on a wire rack. — 8. **Rest:** Drain the fried chicken on a rack, and let it rest for about 5 minutes.

curry with carrots and potatoes ladled from a dutch oven — 9. **Taste and Adjust:** Add salt to the curry at this point, only if it’s needed.

chicken Katsu sliced on a wooden cutting board — 10: **Serve:** Slice the chicken into thin strips, and serve it in bowls over steamed rice and curry. Garnish with green onions if you like!

Chicken katsu curry with rice on a serving plate.

Recipe Tips

To Serve: Be sure to slice the chicken into strips so that the dish is easy to eat without a knife and fork! Instead, serve katsu curry with spoons and chopsticks.
Brine the chicken. If you have the time, brining the chicken for an hour before breading and frying it will give it an extra juicy texture. Try my easy chicken brine recipe!
Instead of deep frying, the chicken can be diced into cutes and tossed into the Dutch oven with the vegetables.
Add extra veggies! I’ve made this with green beans and sweet potatoes and it was quite good. You could also try cauliflower, broccoli, or Asian vegetables like baby corn or water chestnuts.
For a smooth curry sauce, add the finished curry to the blender, or use a stick blender to make it creamy, just like the Wagamama version.

Storing Tips

Leftovers will keep well in the fridge for up to 4 days. Be sure to store the crispy chicken separately from the curry so that the chicken doesn’t get soggy.

What To Serve With Chicken Katsu Curry

Ladle the curry over steamed white rice, or brown rice if you prefer. Top that with strips of chicken katsu and include some pickled vegetables on the side.

Japanese pickled cabbage, eggplant, or ginger are all delicious and available at your local Asian market.

You might also enjoy making daikon radish slaw or an easy spicy kani salad to go with your Japanese dinner.

If you’re looking for a different dipping sauce to go with the chicken, make some homemade Yum Yum sauce or ginger sauce to serve on the side.

Recipe FAQs

Is Katsu Curry Sweet or Spicy?

The sauce with this curry is not hot and spicy. Instead it’s warm and aromatic with hints of sweetness from honey and apples.

Can I make chicken katsu in the air fryer?

While it won’t be quite as deliciously crispy, you can absolutely cook breaded chicken cutlets in the air fryer! Follow my Air Fryer Chicken Breast recipe for the cooking details.