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Delve into the comforting world of Japanese cuisine with the irresistible Katsu Curry Delight. This dish harmonizes the crunchy texture of katsu with a rich, aromatic curry sauce, creating a fulfilling experience that is sure to satisfy any appetite. Perfect for casual weeknight dinners or hosting a gathering, this recipe balances heartiness and flavor, making it a family favorite.
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Katsu Curry Delight Recipe for a Wholesome Meal

Discover the comforting flavors of Japanese cuisine with this easy Katsu curry recipe. Crispy chicken thighs, coated in panko breadcrumbs, pair perfectly with a rich curry sauce served over fluffy rice. This delightful dish is ideal for cozy nights in or impressing guests at your next gathering.

Ingredients

For the Katsu:

2 boneless chicken thighs (or use pork loin for a different flavor)

Salt and freshly ground black pepper, to taste

1/2 cup all-purpose flour, for dredging

1 large egg, beaten until smooth

1 cup panko breadcrumbs, for a crunchy coating

Vegetable oil, for frying

For the Curry Sauce:

1 tablespoon vegetable oil

1 onion, finely diced

2 cloves garlic, minced

1 tablespoon fresh ginger, freshly grated

2 medium carrots, sliced into thin rounds

2 medium potatoes, peeled and diced into cubes

2 cups chicken or vegetable broth for depth of flavor

2 tablespoons curry powder (feel free to adjust for your preferred spice level)

1 tablespoon soy sauce for umami richness

1 tablespoon honey (or sugar if preferred for sweetness)

1 tablespoon Worcestershire sauce for complexity

Salt and freshly ground black pepper, to taste

Optional: Chopped green onions for a fresh garnish

Instructions

Prepare the Chicken: Begin by seasoning the chicken thighs on both sides with a generous pinch of salt and black pepper. Dredge each piece in flour, shaking off the excess to ensure a light coating. Dip the floured chicken into the beaten egg, letting any excess drip off, before coating thoroughly in panko breadcrumbs, pressing down gently to ensure they stick.

    Fry the Katsu: In a large skillet, pour in enough vegetable oil to fill the pan by about 1/2 inch and heat it over medium-high heat. Once the oil is shimmering but not smoking, carefully add the breaded chicken. Cook for approximately 4-5 minutes on each side until they are golden brown and cooked through. Transfer the katsu to a plate lined with paper towels to drain excess oil, and once slightly cooled, slice them into strips.

      Make the Curry Sauce: In a separate pot, heat 1 tablespoon of vegetable oil over medium heat. Add the finely diced onion and sauté for about 5 minutes until it becomes translucent. Incorporate the minced garlic and freshly grated ginger, cooking for an additional minute until their aromas are released.

        Add Vegetables: Introduce the sliced carrots and diced potatoes to the pot, stirring occasionally for 5-7 minutes until they start to soften. Pour in the broth, along with the curry powder, soy sauce, honey, Worcestershire sauce, and season with salt and pepper. Bring this mixture to a gentle boil, then reduce the heat to a simmer, allowing it to cook for about 15-20 minutes until the vegetables are tender and the flavors meld together.

          Serve: To present your dish, spoon generous servings of the rich curry sauce over a warm bed of perfectly steamed rice. Lay the crispy sliced katsu strategically on top, allowing the sauce to seep into the chicken. If desired, garnish with a sprinkle of chopped green onions for a burst of color and freshness.

            Enjoy: Serve hot, relish the delightful flavors of your homemade Katsu Curry Delight, and share the joy with family and friends!

              Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 2-3