Chicken Katsu Curry Recipe

Name: Chicken Katsu Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Pickled Radish; 1/4 cup peeled and sliced daikon radishes or 1/4 cup red radish; 2 tablespoons rice vinegar; 1/4 teaspoon black pepper; For the Vegetable Curry; 4 tablespoons butter; 2 potatoes, large dice; 1/2 lb carrot, peeled and cut in large 2-inch pieces; 1 onion, diced; 2 garlic cloves, minced; 3 cups water; 1 green apple, grated; For the Chicken Katsu; 1 curry, brick broken up; vegetable oil, to fry; 4 chicken cutlets; 1/2 cup all-purpose flour; 2 eggs; 1 cup panko breadcrumbs; 3 scallions, thinly sliced; cooked white rice; cabbage (to garnish)

Servings: persons

For the Pickled Radish
1/4 cup peeled and sliced daikon radishes or 1/4 cup red radish
2 tablespoons rice vinegar
1/4 teaspoon black pepper
For the Vegetable Curry
4 tablespoons butter
2 potatoes, large dice
1/2 lb carrot, peeled and cut in large 2-inch pieces
1 onion, diced
2 garlic cloves, minced
3 cups water
1 green apple, grated
For the Chicken Katsu
1 curry, brick broken up
vegetable oil, to fry
4 chicken cutlets
1/2 cup all-purpose flour
2 eggs
1 cup panko breadcrumbs
3 scallions, thinly sliced
cooked white rice
cabbage (to garnish)

1
Combine the radish, rice vinegar, and black pepper in a small bowl and let pickle while preparing the rest of the dish.
2
In a large pot, melt the butter, and then add the potatoes, carrots, onion, and garlic. Cook, stirring often, until slightly garlic is fragrant and vegetables are softened, about 5 minutes. Add the water and bring to a boil.
3
Add the curry brick and stir until dissolved. Add the apple and then reduce to a simmer and cover. Cook for 20-30 minutes, until potatoes are easily pierced with a fork.
4
Meanwhile, arrange the flour, eggs, and breadcrumbs in three separate dishes. Heat 1/2 inch of vegetable oil in a cast iron pan over medium high heat. Test heat with chop stick - when a chopstick inserted into oil bubbles, it is hot enough. Dredge the chicken cutlets in flour, then egg, then breadcrumb.
5
Fry for 2-3 minutes per side, until golden brown. Remove to a paper towel lined plate and season with salt. Keep warm.
6
To serve, plate curry over rice and top with a chicken katsu. Garnish with scallions and pickled radish.

641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: For the Pickled Radish, 1/4 cup peeled and sliced daikon radishes or 1/4 cup red radish, 2 tablespoons rice vinegar, 1/4 teaspoon black pepper, and more.

Yes, Chicken Katsu Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Katsu Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions