Chicken Katsu Curry

Recently, we have been into an eating spree with my family. Our last stop was at Rai Rai Ken. It was actually my first time to eat in a Japanese restaurant. I never thought that Japanese food was this appealing to my appetite, as it had a very close resemblance to Filipino dishes that I was born to love.

I let my wife guide me with the food on the menu, who had more experience than I did in so far as Japanese cuisine is concerned. I ordered the familiar ones based on the pictures from their menu and of course as a chicken lover, I ordered a chicken dish. Although I never knew what it really was, the only thing that mattered was that it’s chicken. Only when I tasted it did I realize it was similar to our chicken curry.

Chicken Katsu Curry is a deep fried chicken with luscious and savory curry sauce. To know more about this recipe, check out below:

Chicken Katsu Curry 1
Chicken Katsu Curry
Chicken Katsu Curry 2
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  1. 4 large chicken breasts
  2. plain flour, for coating
  3. 4 eggs, beaten
  4. bread crumbs, for coating
  5. vegetable oil, for deep-frying
  6. steamed rice, to serve
  7. For the vegetable curry
  8. 2 tbsp butter
  9. half a large onion, chopped
  10. ¼ lb carrots, boiled and chopped
  11. ¼ lb potatoes, boiled and chopped
  12. For the Katsu curry sauce:
  13. 2 tbsp butter
  14. 2 garlic cloves, chopped
  15. half large onion, chopped
  16. 3 Granny Smith apples, chopped
  17. 2¼ pints water
  18. 2 bananas, chopped
  19. 2 tbsp honey
  20. 1 tbsp ground turmeric
  21. ½ tbsp hot curry powder
  22. 2 tbsp ketchup
  23. 15 fl oz chicken stock
  24. 2 tbsp cornflour
  25. 1 tbsp salt
  26. 2 tbsp ground black pepper
  1. For Vegetable Curry: Heat the butter in a saucepan. Add in onion, carrot and potatoes and fry for 2-3 minutes
  2. Pour in katsu curry sauce and cook for 4-5 minutes.
  3. Slice the chicken into strips and serve with the vegetable curry and steamed rice.
  4. For Katsu Curry Sauce: In a large saucepan, heat together the butter, garlic, onion and apple, mix together and fry.
  5. Add in water, then the banana, honey, turmeric, Madras powder and ketchup. Bring to the boil.
  6. Add in the stock.
  7. Mix cornflour and water together and add sale and black pepper to the curry mixture.
  8. Cook it for 20 minutes.
  9. Strain the sauce into a bowl and reserve it.
  10. Cut slashes in each chicken breast fillet.
  11. Coat the chicken breast fillets first in flour, then beaten egg then breadcrumbs and deep fry.
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