Chicken Katsu Curry

Upgrade your lunch with this hearty and flavorful chicken katsu curry. Made with tender and juicy chicken cutlets, breaded, and fried to a crispy perfection, and served over a bed of fluffy rice, this dish is a satisfying and wholesome option that will keep you fueled for the rest of the day. Topped with a rich and fragrant curry sauce, and a colorful medley of fresh veggies, such as carrots, bell peppers, and onions, this dish is a delicious fusion of Japanese and Indian flavors that will delight your taste buds.


  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • Canola oil for frying
  • 2 tbsp canola oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp curry powder
  • 1 tbsp all-purpose flour
  • 1 can (14 ounces) of coconut milk
  • 2 cups chicken broth
  • 1 tbsp sugar
  • 1 tsp salt
  • Cooked white rice for serving


  1. Heat the oven to 200 ℉. Put parchment paper on a large baking sheet.
  2. Thinly slice the chicken breasts into cutlets. Place the flour in one shallow dish, the beaten eggs in another, and the panko breadcrumbs in the final dish.
  3. Shake off any excess flour before coating each chicken cutlet in flour, dip in the beaten eggs, and last coat in panko breadcrumbs.
  4. In a large wok, bring the canola oil to 350 ℉ over medium-high heat. Fry the chicken cutlets for approximately 2 to 3 minutes per side until golden brown. Using a slotted wooden spoon, remove and drain on paper towels. Place on the prepared baking sheet and heat in the oven to stay warm.
  5. Two teaspoons of canola oil are heated in a separate pan over medium heat. Add the onion and garlic and simmer for approximately 2 minutes or until fragrant.
  6. Prepare for an additional 1 to 2 minutes stirring in the curry powder and 1 tablespoon of flour, until the mixture is aromatic.
  7. Whisk in coconut milk, chicken broth, sugar, and salt gradually. Ten minutes or so until the sauce has thickened.
  8. Serve the chicken katsu on top of cooked white rice and curry sauce. Enjoy!

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