Katsu Curry

Delicious Chicken Katsu Curry with fluffy rice.

🇫🇮 Recipe available in Finnish here. Resepti suomeksi täällä.

I was first introduced to Katsu Curry right here in Ireland, of all places, during a lunch break at our workplace canteen. The taste was incredible — crispy chicken katsu smothered in a rich and velvety sauce. To be honest, it was the perfect comfort food and immediately became a favourite of mine. As soon as I tasted it, I knew I had to try making my own version at home.

Adding My Own Twist

Like always, I wanted to add my own twist and make it even better. My version of the sauce has roasted bell peppers for some extra oomph and a hit of lime juice to brighten the flavour palette. The combination is unbeatable balance of savoury, tangy and slightly sweet flavours I absolutely adore.

There are two essential ingredients that really brings this dish together: good quality curry powder and coconut milk. And don’t you ever skimp on the curry powder — it’s the star of the show!

How I Serve Katsu Curry

The dish is more than enough with rice, but I often serve with a side of red cabbage. It gives that extra crunch and freshness… I mean on top of that crispy chicken. But like I said, the Katsu Curry is perfectly satisfying on its own, too!

A Recipe That’s Here to Stay

I’m for sure not the only one who loves this recipe. My roommates absolutely adored it, and it’s firmly on the “please make this again” list! Every time I make this, I’m yet again reminded of how much joy a comforting dish like this can bring to a household.

How about you try and make this for your family and friends?

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Katsu Curry

Spicy

Total: 1h | Prep: 20min | Cook: 40min

Servings: 5

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Dive into Katsu Curry, where crispy chicken katsu meets a creamy curry sauce with a twist of roasted red peppers and lime zest.

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Ingredients

• Chicken Katsu

• 4.0 boneless, skinless chicken breasts
• to tastesalt and pepper
• 1.0 cupall-purpose flour, with salt, pepper, and paprika
• 2.0 large eggs, beaten
• 1.0 cuppanko breadcrumbs
• 2.0 cupvegetable oil for frying

• Curry Sauce

• 1.0 tbspvegetable oil
• 1.0 onion, finely chopped
• 2.0 garlic cloves, minced
• 1.0 tbspginger, grated
• 2.0 tbspcurry powder
• 1.0 tbspflour
• 1.0 carrot, chopped
• 2.0 roasted red peppers, chopped
• 1.0 lime zested and juice of half
• 2.0 cupchicken stock
• 1.0 cupcoconut milk
• 1.0 tbspsoy sauce
• 1.0 tbsphoney
• to tastesalt and pepper

Instructions

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Prepare The Chicken

1. 1Flatten and season the chicken breasts with salt and pepper. Dredge in flour, dip in eggs, and coat with breadcrumbs.
2. 2Fry in hot oil until golden and cooked through. Slice into strips.

Make the Curry Sauce

1. 1Sauté onion, garlic, and ginger in oil. Stir in curry powder and flour.
2. 2Add carrot, roasted red peppers, lime zest, and juice, then pour in chicken stock and coconut milk.
3. 3Simmer for 20 minutes, then blend until smooth. Stir in soy sauce and honey. Season to taste.

Assemble and Serve

1. 1Serve sliced chicken katsu over rice, smothered in the curry sauce.

Nutritional Information (per serving)

Calories

621 kcal

Fat

36 g

Saturated Fat

13 g

Carbohydrates

43 g

Sugar

7 g

Protein

30 g

Fiber

3 g

Salt

1.2 g

The information provided is approximate.

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