Japanese Chicken Katsu Curry

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It was during my stay in Ireland when I was first introduced to the famous Chicken Katsu Curry of Wagamama. As I had the first spoon of it, I understood what the hype was all about and was totally hooked. During the pandemic when the cult Japanese-fusion eatery was generous enough to share the recipe for their coveted dish on their social media channels, I felt ecstatic.

So here is my take on it, which, if I may say so, is as good as the original one.
This Chicken Katsu Curry Crispy pairs crispy and tender chicken cutlets with creamy and savory sauce, served over a bed of white rice. What more could you ask for in a meal?

This is insanely delicious and an ultimate comfort food for the days when you are craving a hearty meal.
What is Katsu Curry?

Katsu Curry is a popular Japanese curry with crispy breaded cutlet called 'Katsu' , made typically with pork and served alongside rice. If you are wondering about the curry and how it relates to the Japanese cuisine, you are not alone. The concept of curry was brought to Japan from India by the British , and has since then become one of the most loved dishes of the country to be eaten at restaurants.
While traditionally the chicken cutlets are deep fried in oil, in this recipe I have baked them. These oven-baked chicken cutlets are perfectly juicy on the inside with an amazing golden crispy crust just as their deep fried counterparts.

If you are a big fan of Asian Cuisine, here are some other recipes that you might like: Extra Notes
  • You can prepare the curry sauce 3 to 4 days ahead of time and keep it in an airtight container in the fridge and reheat it on the stovetop once you are ready to serve.
  • For a vegetarian version, you can make this recipe with tofu instead of chicken.


If you make this recipe, I would love to know how it turned out! Please let me know by leaving a comment below.



Japanese Chicken Katsu Curry Japanese Chicken Katsu Curry
Author: Happily Cooking
Preparation Time:
Cooking time:
Yields: 4 servings
Calories per serving: 586kcal




Ingredients:
    For the Chicken Katsu
  • 4 boneless, skinless chicken breasts
  • Salt,to taste
  • Freshly ground pepper, to taste
  • 130g flour
  • 160g breadcrumbs
  • 2 large eggs, beaten

    • For the Curry
  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic,minced
  • 1 tbsp grated ginger
  • 1 tsp turmeric
  • 2 tbsp curry powder
  • 1/2 cup chicken stock
  • 1/2 cup coconut milk
  • 1 tsp soy sauce
  • 1 tbsp brown sugar

Instructions:
  1. To prepare the chicken, slice the chicken breasts in half lengthwise. Pat dry with a paper towel. Season with salt and pepper. Set aside.
  2. In a bowl, add the flour mixed with salt and pepper. In a second bowl, add panko breadcrumbs and add beaten eggs to a third bowl.
  3. Lightly dredge each chicken cutlet in the flour, then dip it in beaten egg, and finally coat it with breadcrumbs. Place on a plate. Repeat with all chicken pieces.
  4. Place all the cutlets on baking tray lined with parchment paper, brush them with oil and then put them in the oven.
  5. Bake them in the oven at 200 degrees Celsius for 13 to 15 minutes until golden brown. Remove from the oven and let rest for 5 minutes.
  6. To prepare the curry, heat the oil in a frying pan and sauté the chopped onion over low heat until soft and translucent for about 7 minutes. Then add the minced garlic and grated ginger and continue cooking for about a minute.
  7. Add the turmeric, curry powder and flour and cook for 1 minute until the mixture looks like a paste. Gradually pour in the chicken stock and stir to combine, then add the coconut milk and the soy sauce, simmer until the curry is thickened. Add the brown sugar.
  8. Allow the curry to cool down and then blend until smooth.
  9. Ladle the sauce and place the chicken pieces, garnish with some sesame seeds and serve with rice and fresh salad.

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