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Japanese Chicken Katsu Curry (チキンカツカレー)

  • Author: Yuto Omura
  • Total Time: 4 hours 30 minutes
  • Yield: 4 portions


How to make the ultimate comfort dish, Japanese Chicken Katsu Curry. Tender chicken breast coated in a crispy panko batter and served on a thick, rich and gravy-like curry. (Serves 4-5)


Curry Roux Style Paste

(If you have boxed curry roux, you can skip making this)

  • 3 ½ tsp curry powder (I used S&B Japanese curry powder)
  • 2 ½ tsp cumin
  • 1 tbsp beef fat (or lard)
  • 3 garlic cloves finely minced
  • 15g fresh ginger finely minced
  • 1 whole white onion thinly sliced
  • 50ml water
  • 3 tbsp flour
  • 900ml of bouillon liquid stock (see note)
  • 2 tsp coriander powder
  • 3 tbsp marmalade 
  • ½ tsp ground cloves
  • 1 tsp cardamom powder
  • 2 tsp ginger powder
  • 1 bay leaf

Japanese Style Curry (sweet)

  • 1 chicken thigh/breast (300g)
  • salt and pepper
  • 1 tbsp butter
  • 1 onion
  • 2 potatoes
  • 1 carrot
  • Your homemade curry roux (you can use boxed instead for convenience)
  • 600ml water (if using premade curry cubes, check box for water quantity)
  • 1 tbsp tsuyu sauce
  • 1/2 tbsp honey
  • 1 tbsp sake
  • 1 pinch chili powder (optional)
  • 1/2 tsp fenugreek
  • 1 tsp ketchup

Chicken Katsu

  • 2 large chicken breast
  • Salt and pepper
  • 6 tbsp weak flour
  • 100ml water
  • 2 eggs
  • 100g flour
  • 50g panko breadcrumbs
  • 4 tbsp parmesan cheese powder
  • oil for deep frying

To Serve


Curry Roux Style Paste

  1. Start by adding 3 ½ tsp curry powder and 2 ½ tsp cumin to a pan (dry, no oil) and heat on medium. Mix them together and heat them until the flavour is release and the colour has darkened slightly.
    Toasting spices in a pan (curry powder and cumin)
  2. Take a new pan and heat on medium. Once it's hot, add 1 tbsp of beef fat. (You can use oil or butter instead.)
    Melting beef fat in a pan
  3. Once the fat has melted a little, add 3 crushed garlic cloves and 15g fresh ginger to the pan, fry until fragrant.
    Frying finely diced garlic and ginger in a pan with beef fat
  4. Remove any excess beef fat and add 1 thinly sliced white onion.
    Adding sliced onions to the pan
  5. Fry the onion until caramelized for approximately 30 minutes (the onions will become dark brown in colour and soft). Stir occasionally and add  50ml of water half way through to stop it sticking to the bottom of the pan and help make it into a paste.
    Adding water to caramelized onions
  6. Once the liquid has reduced to nothing and the onions resemble a thick paste, add 3 tbsp of flour and mix thoroughly.
    Adding flour to the onions to make a roux
  7. Next add the toasted curry powder and cumin from earlier, mix well.
    Adding toasted spices to the roux
  8. Add a small amount of bouillon liquid stock and mix until more or less smooth (no big lumps of flour etc).
    Add a splash of bouillon to break up the roux
  9. Add the rest of the bouillon gradually, mixing well each time. You might want to switch to a whisk to help make it smooth.
    Mixing the curry roux
  10. Add 3 tbsp marmalade, 2 tsp coriander powder, ½ tsp ground cloves, 1 tsp cardamom powder and 2 tsp of ginger powder to the mixture and mix/whisk until incorporated.
    Adding more spices to the curry roux
  11. Add a bay leaf and simmer for 2 hours, stirring occasionally and removing any foam from the top using a mesh spoon.
    Skimming the top of the roux to remove excess foam
  12. Once thickened to a paste texture, transfer to a container and allow to cool.
    Storing Japanese curry roux in a sealable container
  13. Store in the fridge until use. (Preferably overnight.)


  1. Cut your chicken into bitesize pieces and sprinkle with salt and pepper.
    sprinkling chicken thigh pieces with salt and pepper
  2. Peel and cut your vegetables. Onion should be slices, carrots and potatoes are best cut into small cubes to shorten the cooking time.
    cut carrots
  3. Heat a large pot on medium, once it's hot add 1 tbsp of butter.
    add butter to a hot pan or pot
  4. Fry the chicken pieces in the butter until the surfaces are browned, this seals in the flavour and juices.
    brown the chicken
  5. Add the sliced onion and cook until slightly softened.
    Soften the onions
  6. Next, add the potato and carrot with 1 tbsp of tsuyu sauce. Mix on the heat for about 1 minute.
    Adding potato, carrots and tsuyu sauce to the pot
  7. Add 600ml of water (if using boxed curry, check the instructions for the correct amount of water.)
    Add water to the pot
  8. Now you can add your curry roux, mix it until it's dissolved into the water.
    Add the homemade curry roux to the pot
  9. Add 1/2 tbsp honey, 1 tbsp sake, 1/2 tsp fenugreek. 1 tsp ketchup and a pinch of chili powder. Mix well.
    Adding extra spices and condiments to chicken curry
  10. Stir from time to time and simmer for 10-20 minutes or until it reaches your preferred thickness. While it's cooking you can make the katsu.
    Simmer curry for 10-20 minutes


  1. Heat your oil to 170°C (340°F).
    Checking oil temperature, display showing 170C
  2. Remove any skin and butterfly cut the chicken breast. From the middle, cut horizontally until you're about 2cm/ 1/2 inch away from the edge.

    Cutting chicken breast to make butterfly cut

  3. Repeat on the other side and then open the chicken breast out.
    Cutting the other side of the chicken breast
  4. Cut in half so that each chicken breast makes two pieces.
    cutting one chicken breast in half
  5. Sprinkle the chicken with salt and pepper on both sides.
    Sprinkling the chicken with salt and pepper
  6. Wrap the chicken in plastic wrap and use a meat tenderizer or rolling pin to pound it until it's 1cm thick. (about 1/2 inch)
    Pound the chicken until 1/2 inch thin
  7. In a bowl, mix 100ml water, 2 eggs and 100g flour to form a thick batter.
    Whisking batter to make chicken katsu
  8. Add your panko and grated parmesan to a plate, mix them together.
    Mixing panko and parmesan cheese
  9. Coat the surface of the chicken with flour. (about 1 tbsp per chicken piece)
    Coating chicken in flour
  10. Once the oil is ready dip your chicken into the batter.
    Cover the chicken in batter
  11. Cover the chicken in the panko mixture. Make sure they're fully covered before adding them to the oil.
    Coating the chicken in panko
  12. Fry for 6 minutes (or until golden) turning the katsu over halfway through to make sure it's evenly cooked.
    Frying the katsu
  13. Transfer to a wire rack and allow any excess oil to drip off.
    transfer the chicken katsu to a wire rack


  1. Dish up your rice on one side of the plate, and spoon the curry onto the other side.
    Pouring curry next to white rice
  2. Cut the katsu into 1cm strips and place it in the middle of the rice and curry.
    Place the katsu pieces through the middle of the curry rice
  3. Add 1 tbsp of pickles to each plate.
  4. Sprinkle with parsley (optional) and enjoy! 
    Taking a spoon full of katsu curry


For the bouillon in the curry roux paste, I add 2 maggi bouillon cubes to 900ml of water. Actually you can speed up the cooking time by dissolving the cubes in less water, but the shorter cooking time might result in the paste not being as smooth. 

The roux paste can be stored in the fridge for about 1 week and frozen for 1 month.

If your curry becomes too thick, you can add more water a little at a time.

If your curry is too thin, cook for longer. You can try turning up the heat but make sure to keep stirring so that it doesn't stick to the bottom of the pot.

For storing and reheating information, please check the post above.

  • Prep Time: 30 mins
  • Cook Time: 4 hours
  • Category: Meat
  • Method: Boiling/frying
  • Cuisine: Japanese

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