Chicken Katsu Curry used to be my go-to order at any Japanese restaurant. It's comforting, cosy and basically feels like a hug in a bowl plus, I mean... crispy golden fried chicken? Say less. My version uses grated vegetables for extra sweetness and body, creating a smooth, glossy curry sauce that feels restaurant-ready but is surprisingly simple to make! Pair it with crispy chicken katsu, fluffy short-grain rice and a crunchy Japanese sesame cabbage slaw and you've got yourself a weeknight staple.
4 servings
Some secret knowledge
Store the curry sauce, chicken katsu and cabbage slaw separately in airtight containers in the fridge for up to 3 days.
Reheat the curry gently on the hob or in the microwave, adding a splash of water or stock if it has thickened.
For the katsu, reheat in an air fryer at 180°C for 5–8 minutes until hot and crispy again. Avoid microwaving if possible, as it will soften the coating.
The cabbage slaw is best enjoyed within 2 days, as the cabbage will soften over time.
Store the curry sauce, chicken katsu and cabbage slaw separately in airtight containers in the fridge for up to 3 days.
Reheat the curry gently on the hob or in the microwave, adding a splash of water or stock if it has thickened.
For the katsu, reheat in an air fryer at 180°C for 5–8 minutes until hot and crispy again. Avoid microwaving if possible, as it will soften the coating.
The cabbage slaw is best enjoyed within 2 days, as the cabbage will soften over time.
Melt half of the butter in a saucepan over medium-low heat.
Add the diced onion and a pinch of salt. Cook for 8–10 minutes, stirring occasionally, until the onions have softened and started to lightly caramelise.
Add the grated apple, carrot, potato and minced garlic. Stir well to coat everything in the buttery onions and cook for another 2–3 minutes.
Pour in the chicken stock and bring to a boil.
Reduce the heat to a gentle simmer and cook for around 15 minutes, or until the grated vegetables have softened completely.
Add the Golden Curry cubes and stir until completely dissolved.
Add the light soy sauce, mirin, sugar or honey and Worcestershire sauce.
Stir well and simmer for another 5 minutes.
Remove from the heat and allow the curry to cool slightly.
Carefully transfer to a blender and blend until completely smooth and glossy.
Return the curry to the saucepan and warm through over a low heat.
Turn off the heat and stir in a knob of cold butter until melted and glossy.
Taste and adjust the seasoning if needed.
Set up three bowls or trays: one with seasoned flour, one with beaten egg and one with panko breadcrumbs.
Coat each chicken thigh in the seasoned flour, shaking off any excess.
Dip into the beaten egg, then press firmly into the panko breadcrumbs until completely coated.
Heat around 1–2cm of neutral oil in a frying pan over medium heat.
Carefully add the chicken and fry for around 4–5 minutes per side, or until golden brown and cooked through.
Transfer to a wire rack and season with a little salt while hot.
Allow the chicken to rest for a few minutes before slicing into strips.
Add the toasted sesame seeds to a bowl and crush them using a pestle and mortar.
Add the Kewpie mayo, garlic, soy sauce, rice vinegar, sugar and sesame oil. Mix until smooth.
Add the finely sliced cabbage and toss until evenly coated.
Taste and adjust to your liking.
Spoon a generous amount of the curry sauce into a bowl alongside some warm short-grain rice.
Top with sliced crispy chicken katsu and serve with a pile of the Japanese sesame cabbage slaw.
Finish with finely sliced spring onions and a sprinkle of sesame seeds or furikake.
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