Chicken Katsu Curry with Homemade Curry Sauce

chicken katsu with a homemade Japanese curry served over short grain rice in a bowl.

Chicken Katsu Curry with Homemade Curry Sauce

This chicken katsu curry starts with a curry sauce you make in the blender, then simmered with potatoes and carrots until it's thick. Panko chicken cutlets are fried separately, and the whole thing comes together in a bowl over short-grain rice.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: Japanese

Keyword: blender curry sauce, chicken katsu curry recipe, gluten free katsu curry

Servings:

Ingredients

1 tbsp avocado oil or any neutral flavored oil
1 onion diced
½ lb potatoes peeled and cubed
2 carrots cut into 2 inch pieces
3 garlic cloves minced
2 cups water
Warm rice to serve

Curry Sauce

1 cup water
3 tbsp all-purpose flour regular or gluten free
2 tbsp oriental curry powder or regular curry powder, add more if you like spicy
1 tsp garam masala
3 tbsp soy sauce or tamari
1 apple cored and cut into chunks
½ tsp ground black pepper

Crispy Chicken Cutlets

2 large chicken breasts or 4 chicken cutlets
¼ cup all-purpose flour regular or gluten free
Salt and pepper to taste
2 eggs beaten
1 cup panko breadcrumbs I used gluten free
Avocado oil or any neutral flavored oil for frying

Instructions

Combine all ingredients for the curry sauce in a blender and blend until smooth. Set aside.
1 cup water, 3 tbsp all-purpose flour, 2 tbsp oriental curry powder, 1 tsp garam masala, 3 tbsp soy sauce, 1 apple, ½ tsp ground black pepper
Heat avocado oil in a large saucepan or Dutch oven over medium high heat. Add onion and cook stirring for about 4-5 minutes until translucent.
1 tbsp avocado oil, 1 onion
Add potatoes, carrots, and garlic, and stir together for 1 minute.
½ lb potatoes, 2 carrots, 3 garlic cloves
Pour in water and bring to a boil. Reduce to simmer, then cover for 10 minutes.
2 cups water
Uncover, and stir in the prepared curry sauce. Simmer uncovered for 15-20 minutes until slightly reduced and thickened to your liking. Stir occasionally. Make the chicken cutlets while this simmers.
If you are using chicken breasts and not chicken cutlets, prepare the chicken by halving the breasts into two thin layers. Pound each layer if they are uneven.
2 large chicken breasts
Toss the chicken with flour, a generous amount of salt, and pepper, until coated evenly.
¼ cup all-purpose flour, Salt and pepper
Set up an assembly line of 2 bowls, each with beaten egg and breadcrumbs. Working one at a time, dip each cutlet into the egg wash on both sides, then dredge in panko. Press to coat.
2 eggs, 1 cup panko breadcrumbs
Heat about ½ inch of oil in a large skillet over medium high heat. Fry each cutlet for 3 minutes per side until both sides are golden brown and the chicken is cooked through. Lower the heat if the chicken browns too much. Work in batches so you don’t crowd the pan. Add more oil as you work, if needed.
Avocado oil
Transfer the fried chicken to a large plate lined with paper towels. You can place the cooked chicken in a 250 degree F oven for up to 1 hour before serving to keep warm.
Once the curry is done, taste to add more soy sauce or salt, or you can add some honey or sugar if you want it sweeter.
Cut the chicken into slices. Pour the curry sauce next to some warm rice, and top with chicken. Enjoy!
Warm rice

Notes

Spice level: 2 tbsp curry powder makes it medium-spicy. Use 1 tbsp for a milder curry, or add more for extra heat.
Gluten free: Use gluten free flour in the sauce and the coating, tamari, gluten free panko, and a curry powder labeled gluten free.
Doneness: The thickest part of each cutlet should read 165°F on an instant-read thermometer.
Storage: Store the chicken and the curry sauce separately in airtight containers in the fridge for up to 4 days. Each can also be frozen for up to 3 months.
Reheating: Reheat the chicken in the air fryer at 375°F for 6 to 8 minutes, or in a 375°F oven for 12 to 15 minutes. Reheat the curry sauce in the microwave or on the stovetop.

Nutrition