Chicken katsu curry served in a round shallow bowl with a spoon
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5 from 5 votes

Chicken Katsu Curry

Chicken Katsu Curry is succulent and crispy fried chicken coated with panko crumbs on a bed of plain steamed Japanese rice drizzled with delicious Japanese curry.
Prep Time10 mins
Total Time10 mins
Course: Main Dish, Rice, Rice dish
Cuisine: Japanese
Keyword: Chicken Katsu curry, Japanese curry, Japanese katsu curry, Katsu curry
Servings: 2
Calories: 1205kcal
Author: Shihoko | Chopstick Chronicles


  • I potato about 200g
  • 1 carrot about 100g
  • 1 onion 180g
  • 1 tbsp olive oil
  • 500 ml water
  • 120 g store bought Japanese curry roux about 6 cubes *1
  • 1 chicken breast katsu
  • 4 cups cooked plain rice


  • Peel the potato and dice it to 2cm cubes. Set aside in a bowl of water.
  • Peel the carrot and chop off the top and end. Cut it in half length wise.   
  • Cut the half carrot in half again length wise and chop it diagonally by rotating the carrot with the left hand and set aside. *2
  • Peel the onion and cut it in half horizontally.
  • Cut the half onion into wedges. Set aside.
  • Heat the olive oil in a pot over medium heat and cook the chopped onion first. 
  • After cooking the onion for a couple minutes, add the carrot and stir. 
  • Add the potato and sautee all together for a couple minutes then pour the water into the pot. 
  • Bring it to boil, put the lid on, and simmer for about 10 minutes. 
  • Turn the heat off and add curry roux. 
  • Dissolve the curry roux in and put the pot back on low heat and bring it to simmer. Simmer for about 5 minutes then turn the heat off. 
  • Serve the rice in a shallow bowl. 
  • Cut the chicken katsu in half and slice them to strips.
  • Place the cut chicken katsu on the rice. 
  • Pour the curry over the chicken katsu and rice and serve. Add Rakkyo and Fukushinzuke on the side of rice. *3


*1 if you can find a few different brands ones, combine them as in the post.
*2 It is called "Rangiri" and explained in the above post.
*3 Those condiments are optional but if you can find them, they are nice to have with curry rice. 


Calories: 1205kcal | Carbohydrates: 148g | Protein: 22g | Fat: 57g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 2367mg | Potassium: 288mg | Fiber: 4g | Sugar: 26g | Vitamin A: 5095IU | Vitamin C: 5.9mg | Calcium: 62mg | Iron: 0.8mg