When I went to Japan last year, one of the best meals I had (well, that’s not fair because I had many) was chicken katsu curry. I tried the curry in more upscale restaurants and I tried curries in hole-in-the-walls. It was delicious each and every time.

I knew when I came back that I wanted to recreate this meal, so that I could have it whenever I wanted.

Japanese Chicken Katsu Curry Recipe:

(Serves 4-6 people)

For chicken:

  • 8 chicken tenders
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup flour
  • 1 egg, beaten with 2 tablespoons water
  • 2 cups panko breadcrumbs
  • vegetable oil for frying

For the curry sauce:

  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 2-3 garlic cloves, chopped
  • 2 medium carrots, sliced
  • 1 large potato, chopped
  • 3 tablespoons flour
  • 4 teaspoons curry powder
  • 2 1/2 cups chicken stock
  • 2 teaspoons honey
  • 2 tablespoons soy sauce