🇯🇵 How to Make Katsu Curry

Craving Katsu Curry? On FoodNeverComes the food never actually comes — so here's how to make real Katsu Curry at home, in about 35 min, with stuff you probably already have.

🛒 Ingredients

Tap ingredients to tick them off as you shop or cook ✔️

• 2 chicken breasts or 4 boneless thigh fillets
• salt + pepper, ¼ cup flour, 1 beaten egg, 1½ cups panko
• oil for shallow frying
• Curry: 1 onion + 1 carrot, chopped, 1 tbsp butter
• 2 tbsp curry powder + 1 tbsp flour
• 2 cups chicken stock + 1 tsp soy + 1 tsp honey
• steamed rice

👩‍🍳 Method

1. Start the curry: soften the onion and carrot in butter 5–6 min, stir in curry powder and flour for 1 minute to cook out the raw taste.
2. Add the stock gradually, stirring, with the soy and honey. Simmer 10 min until it thickens to a gravy that coats a spoon. Blend smooth or leave chunky — both are legitimate.
3. Butterfly the chicken breasts so they're even, season, then bread: flour, egg, then PRESS into panko.
4. Shallow-fry 3–4 min per side at 170°C until deep golden. Rest 3 minutes on a rack — the rest keeps the juice in when you slice.
5. Slice the katsu into strips (one clean stroke each) so the crust doesn't shatter.
6. Rice on one side of the plate, katsu leaning on it, curry flooded over the rice half only — the crust stays crisp until the last bite. That's the katsu-curry geometry.