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chicken katsu with curry poured over, rice, sliced cucumber

Chicken Katsu Curry

Julia Frey of Vikalinka
Crispy on the outside and juicy on the inside this Chicken Katsu is so easy to make. Don't forget the creamy curry sauce and bring your favourite restaurant treat home. 
5 from 3 votes
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Prep Time 15 minutes
Cook Time 1 hour
Course Main
Cuisine Japanese
Servings 4
Calories 586 kcal

Ingredients
  

For the Curry

  • 2 tbsp vegetable oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 tbsp grated ginger or ginger paste
  • 1 tsp turmeric
  • 2 tbsp curry powder
  • 1 tbsp flour
  • 250ml/ 1 cup chicken stock
  • 125ml/1/2 cup coconut milk
  • 1 tsp soy sauce
  • 2 tsp white sugar

For the Chicken Katsu

  • 4 skinless, boneless chicken breasts
  • 100g/3/4 cup plain flour
  • 3 tsp salt
  • 1 ½ tsp black pepper
  • 2 eggs beaten
  • 150g/1 ⅓ cup Panko breadcrumbs
  • oil spray

Instructions
 

  • Heat the oil in a frying pan and sauté chopped onion over low heat until softened for about 7 minutes, then add the minced garlic and grated ginger and continue cooking for about a minute while stirring.
  • Add the turmeric, curry powder and flour and cook for 1 minute until the mixture is fragrant and looks like a paste. Gradually pour in the chicken stock and stir to combine, then add the coconut milk and soy sauce, simmer until the curry is thickened. Taste and add 1-2 teaspoons of sugar to your preference. Cool the curry slightly, then process in a blender until smooth or leave it as it is.
  • Slice the chicken breasts in half lengthwise. Add flour mixed with salt and pepper to a bowl, then panko breadcrumbs to another bowl and beaten eggs to a third bowl. Arrange them in front of you.
  • Dip each chicken cutlet first in flour, then in beaten egg, then coat it with breadcrumbs and place on a clean cutting board. Repeat with all chicken cutlets until you have 8 of them nicely coated in breadcrumbs.
  • Spray each chicken breast with an oil spray on both sides and place in your air fryer basket in a single layer. Air fry on one side for 8 minutes,then flip over, spray again and air fry for 7 minutes longer.
    (My air fryer fits 2 chicken breasts at a time.) Keep the remaining raw chicken in the fridge until ready to air fry. Once the chicken is cooked, keep warm in a warm oven until ready to serve. Do not cover with foil or the breading will get soggy.
  • Warm up the curry sauce and serve with cooked chicken and plain rice.

Nutrition

Calories: 586kcalCarbohydrates: 59gProtein: 38gFat: 22gSaturated Fat: 14gTrans Fat: 1gCholesterol: 156mgSodium: 2359mgPotassium: 808mgFiber: 4gSugar: 7gVitamin A: 189IUVitamin C: 5mgCalcium: 127mgIron: 6mg
Keyword chicken katsu, chicken katsu curry
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