Chicken Katsu Curry - Authentic Japanese Style

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There’s something undeniably comforting about Katsu Chicken Curry, that perfect combination of crispy, golden fried chicken and rich, velvety Japanese curry sauce. It’s a dish that manages to be both indulgent and homely, deeply satisfying yet wonderfully simple. My kids could not get enough of it when they were growing up.

The good news is, it is very easy to make and perhaps more importantly, get right, at home.

Chicken Katsu Curry on a bed of rice, served with Japanese coleslaw.

What Is Katsu Chicken Curry?

Katsu Chicken Curry (or Chicken Katsu Kare in Japanese) is a hugely popular Japanese comfort food that brings together two of the country’s most popular dishes: katsu (breaded and fried cutlet) and kare (Japanese-style curry).

“Katsu” is short for katsuretsu, which means “cutlet”, typically made with chicken or pork, coated in panko breadcrumbs and deep-fried until crisp.
“Kare” refers to Japanese curry, thicker, sweeter and milder than Indian curries.

When you put the two together, you get something out of this world delicious: a crisp, juicy chicken breast served over fluffy rice, smothered in a rich, savoury curry sauce that’s both comforting and addictive.

A Brief History of Katsu Curry

Although it’s considered a Japanese classic, curry actually arrived in Japan from Britain in the late 19th century. During the Meiji era, the British introduced curry powder, itself inspired by Indian flavours, to Japan through naval trade. The Japanese embraced it wholeheartedly, adapting it to local tastes with less heat and more sweetness.

By the early 1900s, curry rice (kare raisu) had become a national comfort food, served in schools, homes, and canteens. Later, during the post-war years, fried cutlets like tonkatsu (pork katsu) became popular. Eventually, someone had the genius idea to combine the two, crispy katsu cutlet with curry sauce, creating katsu curry.

Ingredients

Get all your ingredients prepared and ready before you start cooking. It's a lot easier that way. The exact ingredient measures are in the printable recipe card at the bottom of this page.

See recipe card for quantities.

Rapeseed (canola) oil
Onion
Garlic
Ginger
Carrot
Plain (all purpose) flour
Curry powder
Turmeric
Chicken stock
Think coconut milk
Honey
Soy sauce
Salt
Chicken breasts
Black pepper
Eggs
Panko breadcrumbs
Lime wedges

Step by step photos

Check out my step by step photos to see just how easy it is to make Chicken Katsu Curry at home! The exact ingredient measurements are in the printable recipe card at the bottom of this page.

Frying the onions and grated carrot in a wok.

Step 1: Heat the oil over medium high heat in a wok or large saucepan until it begins to shimmer. Add the chopped onion and carrot and fry until the onion soft and translucent. This should take five to seven minutes.

Adding the chopped garlic and ginger to the wok.

Step 2: Add the garlic and ginger and fry for another minute.

Adding the flour and curry powder to the wok.

Step 3: Sprinkle in the flour, curry powder and turmeric and stir well to combine with the chopped onion mixture.

Adding the stock and coconut milk to the wok to make a sauce.

Step 4: Now slowly add the chicken stock and the coconut milk, stir constantly as you do.

Adding soy sauce and honey to the sauce in the wok.

Step 5: Pour in the soy sauce and add the honey. I used two tablespoons of each but you should add to taste so you get the right salt and sweet ratio for you taste.

Step 6: Blend the sauce until creamy smooth. I usually then pass the blended sauce through a fine sieve to make it silky smooth. This additional step is optional.

Returning the blended sauce to the wok to simmer.

Step 7: Return the sauce to the pan and add lime juice to taste. All of this can be done a couple hours before serving if you wish.

A chicken breast that has been pounded with a meat mallet.

Step 8: Pound each of the chicken breasts with a meat mallet so that they have a uniform thickness. You still want the chicken to be thick but more uniform.

Dredging a chicken breast in the flour, salt and pepper mixture.

Step 9: Combine the flour, salt and pepper and then roll each of the chicken breasts in the flour mixture. Shake off any excess flour.

Dipping a flour dusted chicken breast in whisked egg.

Step 10: Add a teaspoon of vegetable oil to the eggs and whisk. Dip the flour dusted chicken breasts into the egg mixture.

Rolling a chicken breast in panko bread crumbs.

Step 11: Roll the chicken in the panko bread crumbs. Press lightly so that the breadcrumbs adhere to the chicken breasts.

Step 12: Heat about a litre (4 cups) rapeseed (canola) oil over medium heat until it reaches 180c (350f). If you don't have a thermometer, your oil is ready when it begins to shimmer and a small piece of chicken sizzles immediately when added to the oil. Cook the chicken in batches so that you don't cool the oil down too much.

Two chicken katsu breasts on a wire rack.

Step 13: Fry each chicken steak individually for about 5 minutes or until crispy and brown. Transfer to paper towels or a wire rack to drip any excess oil.

Step 14: To serve, heat the sauce up. Place some rice on four serving plates and top with the chicken followed by the sauce. Garnish with a little coriander and serve with lime wedges.

Popular Variations of Katsu Curry

One of the great things about Katsu Curry is how flexible it is. The basic formula, crispy cutlet + curry sauce + rice can be adapted in endless ways. Here are a few popular variations:

Pork Katsu Curry (Tonkatsu Kare): The traditional version in Japan, made with pork loin or fillet.
Prawn Katsu Curry: Juicy prawns coated in panko for a lighter seafood twist.
Vegetable Katsu Curry: Perfect for vegetarians. Use aubergine, sweet potato or cauliflower steaks.
Tofu Katsu Curry: A great vegan option using firm tofu pressed and breaded.
Air Fryer Katsu Curry: Skip the oil and cook the chicken in an air fryer at 190°C (375°F) for 12–15 minutes.

Useful Equipment

While you don’t need fancy gear to make this dish, a few tools make things easier:

Heavy-bottomed frying pan or wok: for even oil temperature during frying.

Instant-read thermometer: to ensure your oil is at the right temperature (around 170°C).

Wire rack: keeps your chicken crispy after frying.

Blender or immersion blender: for silky smooth curry sauce.

Rice cooker: for perfect, fluffy Japanese rice every time.

Storage and Reheating

If you’ve got leftovers, here’s how to store and reheat them properly:

Storing

Chicken: Cool completely, then store in an airtight container in the fridge for up to 2 days. For longer storage, freeze for up to 2 months.
Curry Sauce: Store separately in the fridge for 3–4 days or freeze in portions for easy reheating.

Reheating

Chicken: Reheat in an air fryer or oven at 180°C (350°F) for 10 minutes to regain crispiness. Avoid microwaving. It makes the coating soggy.
Sauce: Gently reheat on the stove or in the microwave until hot. If it thickens too much, add a splash of stock or water.

When serving leftovers, always reheat the chicken and curry sauce separately for the best texture.

Top Tip

Don’t overcrowd the pan: Fry in batches so the oil temperature stays consistent. If you try to fry too many chicken breasts at once, the oil heat will dip and your chicken won't be crispy but rather soggy.

FAQ

Is Katsu Chicken Curry authentic Japanese cuisine?

Yes! While the curry itself is Western-influenced (via British naval cuisine), the combination of katsu and curry is distinctly Japanese.

How spicy is Chicken Katsu Curry?

Traditional Japanese curry is quite mild. If you like heat, add more curry powder, chilli powder or Japanese chilli flakes.

Can you bake the chicken katsu instead of deep frying?

Yes. Bake at 200°C (400°F) for 20–25 minutes or air fry for 12–15 minutes. You’ll lose a little crispness, but it’s a lighter option.

Looking for more popular Japanese recipes? Try these:

Pairing

Chicken Katsu pairs very nicely with these dishes!

Have you tried this Chicken Katsu Curry recipe?

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