Curry Chicken Katsu

After seeing that our mac and cheese turned out well, we were suddenly really confident and thought that we could throw a dinner party. It started with 2 guest, and then it turned into 4, which made it 6 people to cook for in total. I decided I wanted to do a Japanese theme with a Ginger Lychee Spritzer to drink, Miso Brussel Sprouts to share, Curry Chicken Katsu for an entree and Ice Cream shaped like bears for dessert. Though we had a curry incident where we didn’t buy enough, had to use our cooking time to go to the store to buy another more, and then spent 20 minutes trying to find it because we misplaced it, the Curry Chicken Katsu turned out decent. Keep reading to find out how to make it.
*Apologies for the lack of pictures.


*serves 6


  • 1 box (8.4 oz) of Japanese curry (I like the Golden Curry, Sauce Mix Brand found at almost all Asian stores)
  • 1 carrot
  • 1 yellow onion

Chicken Katsu

  • 6 fillets of chicken breast (or thighs, but we couldn’t find it at Costco)
  • salt and pepper
  • 6 eggs
  • 1 package of panko


  • 4 cups of rice


  • 1/5 bunch of cilantro

How to make it

* You can follow the instructions on the box, or follow what I did below
– Wash and peel the carrot; cut it into small pieces or however you like to eat your carrots
– Cut the onion in half, then into quarters and then turn it 90 degrees and cut them into quarters. You should get 1×1 inch square pieces (or somewhere around there depending how big your onion is)
– Boil about 3-4 cups of water
– When boiling, put the carrot and onion pieces in there and cook to your liking. It should take about 4-5 minutes for them to get soft.
– When cooked, pour the carrots and onions into a strainer. Set aside.
– Boil about 5 cups of water
– When boiling, add the curry from the box. Turn it to medium heat and continuously stir.
– With the other 1/2 cup of water, pour a little bit in every 15 seconds to break up the curry clumps. Keep stirring.
– After you pour your 1/2 cup of water, your curry should be smooth, but still of a thick consistency.
– Add in the vegetables and it’s ready to be served

Chicken Katsu
– If your chicken breasts are too thick, use a meat hammer to flatten it a little. It should be about 1/2 inch thick. Otherwise, it will be too hard to cook.
– Rub it with a little bit of salt and pepper to taste
– Crack 6 eggs into a wide shallow bowl and beat it all together as if you’re making scrambled eggs
– Pour the panko into another wide shallow bowl. Or you can use a large plate with some edges if you have them. I added some more pepper and some paprika for a little more flavor. This is optional.
– Take a piece of chicken (I used tongs as to not get my hands dirty), coat each side with egg and then immediately coat each side with panko. Then coat both sides again with the egg and then again with the panko.
– Repeat for all 6 chicken breasts
– To cook, get a wide frying pan and pour about 1/2 inch of oil to coat the bottom of the pan.
– Once the oil is hot, cook each side for about 4 minutes on medium high heat. They should come out golden and crispy.
– Take them out of the pan and cut into slices. Then, it’s ready to be served.

– Wash the rice
– Put it in your rice cooker
– Add 4 cups of water
– Press the button to cook and let it do all the work. It should let you know when your rice is ready.

– Wash the cilantro
– Cut the stems off so the leaves are left
– Cut them into 1/2 inch pieces

Putting it together

– Grab a shallow bowl or a plate per a person
– Fill 1/2 the bowl with rice
– Fill the other 1/2 with curry
– Lay the chicken katsu on top
– Add a pinch of cilantro on top of the chicken


The curry was good and I was satisfied with the consistency (I hate thin Japanese curry). The chicken katsu was pretty good for our first time making it. The breading started falling away from the chicken a little bit, but it wasn’t too bad. Some recipes suggest that you coat the chicken in flour before the egg, which I skipped since my mom doesn’t do that. Maybe I’ll have to try that next time. The breast actually tasted better than I thought (I usually like thighs), and I was happy that it was tender and not tough. Overall, our guests really enjoyed it and that made it worth the stress of trying to do 3 courses and a drink.

The dinner table was a huge mess before dinner started. But I’m pretty proud at how it turned out. Place mats and everything!



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