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Chicken Katsu Curry Recipe

Name: Nagomi Japanese Restaurants Chicken Katsu Curry Recipe
Cook time: 1 h
Total time: 1 h
Yield: 3 servings
Cuisine: Japanese
Ingredients: 1 lb boneless skinless chicken thighs or breasts; 1 tsp salt; 0.5 tsp black pepper; 0.75 cup all-purpose flour; 2 each eggs; 1.5 cup panko breadcrumbs; 1 cup neutral oil for frying (vegetable, canola, or peanut); 2 tbsp unsalted butter or neutral oil; 1 each yellow onion, medium, finely chopped; 1 each carrot, medium, peeled and diced; 2 each garlic cloves, minced; 1 tsp fresh ginger, grated; 2 tbsp all-purpose flour (for roux); 1 tbsp mild curry powder; 0.5 tsp garam masala (optional); 1.5 tbsp soy sauce; 1 tbsp tomato paste; 1 tsp honey or brown sugar; 2 cup chicken stock or water; 0.5 each apple, peeled and grated (optional, for sweetness and body); 0.5 tsp salt; 0.25 tsp black pepper; 2 cup short-grain white rice (cooked); 2 tbsp pickled red ginger or fukujinzuke (optional); 1 tbsp chopped scallions or parsley (optional); 2 each lemon wedges (optional)

Inspired by Nagomi Japanese Restaurant

Time1h

Serves3

Make Chicken Katsu Curry Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken & coating

1 lb boneless skinless chicken thighs or breasts

1 tsp Celtic sea salt

1/2 tsp black pepper

3/4 cup 00 bread flour

2 each Eggs

1 1/2 cup Panko breadcrumbs

1 cup neutral oil for frying (vegetable, canola, or peanut)

Curry sauce

2 tbsp unsalted butter or neutral oil

1 each yellow onion, medium, finely chopped

1 each carrot, medium, peeled and diced

2 each Garlic cloves, minced

1 tsp Fresh ginger, grated

2 tbsp all-purpose flour (for roux)

1 tbsp mild curry powder

1/2 tsp garam masala (optional)

1 1/2 tbsp Aged soy sauce

1 tbsp tomato paste

1 tsp honey or brown sugar

2 cup chicken stock or water

1/2 each apple, peeled and grated (optional, for sweetness and body)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

To serve

2 cup short-grain white rice (cooked)

2 tbsp pickled red ginger or fukujinzuke (optional)

1 tbsp chopped scallions or parsley (optional)

2 each lemon wedges (optional)

Method

Chicken & coating

Prepare chicken

Trim excess fat from the chicken. If using breasts, butterfly or pound to an even thickness of about 1/2 inch. Pat dry with paper towels, then season both sides with 1 tsp salt and 1/2 tsp black pepper.

Set up breading station

Place the 3/4 cup flour in a shallow dish. Beat the 2 eggs in a second shallow bowl until smooth. Place 1 1/2 cups panko in a third shallow dish. Lightly press the chicken into flour, shaking off excess, dip into beaten egg, then press into panko until thoroughly coated and evenly stuck.

Fry chicken

Heat about 1 cup neutral oil in a heavy skillet (cast iron or stainless) over medium-high heat until shimmering and a pinch of panko sizzles on contact (about 350°F / 175°C). Add coated cutlets in a single layer (work in batches if needed). Fry 3–4 minutes per side for thin cutlets (or 5–6 minutes per side for thicker pieces) until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing sauce.

Curry sauce

Cook aromatics and vegetables

In a medium saucepan, heat 2 tbsp butter or oil over medium heat. Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the diced carrot and continue to cook 4–5 minutes until the carrot begins to soften. Add the minced garlic and grated ginger and cook 30–60 seconds until fragrant.

Make roux and spice base

Stir in 2 tbsp flour to the pan and cook, stirring, for 1–2 minutes to form a lightly browned roux. Add 1 tbsp curry powder and 1/2 tsp garam masala (if using) and cook 30 seconds to bloom the spices.

Build the sauce

Whisk in 2 cups chicken stock gradually to avoid lumps. Stir in 1 1/2 tbsp soy sauce, 1 tbsp tomato paste, 1 tsp honey or brown sugar, and the grated half apple (if using). Bring to a low simmer and cook 8–12 minutes, stirring occasionally, until slightly thickened and the carrot is tender.

Finish and blend (optional)

For a smoother, restaurant-style curry, transfer the sauce to a blender or use an immersion blender and purée until smooth (careful with hot liquid). Return to the saucepan and simmer another 2–3 minutes. Taste and adjust seasoning with 1/2 tsp salt and 1/4 tsp black pepper, and a little extra soy or honey if needed.

To serve

Slice the rested katsu into 1/2-inch strips. Spoon a generous ladle of curry sauce over a mound of hot cooked rice, place sliced katsu on top or to the side, and drizzle a little extra sauce over the cutlet. Garnish with pickled red ginger or fukujinzuke, chopped scallions or parsley, and a lemon wedge to squeeze over the katsu if desired.

Serve immediately while the katsu is crisp and the sauce is hot. Leftover sauce will keep refrigerated for up to 4 days; reheat gently before serving.