“Cooking up a Storm with Chicken Katsu Curry”

If there’s one dish that sends my taste buds into a frenzy, it’s a piping hot plate of Chicken Katsu Curry. Oh boy, I’m salivating just at the mere mention! To pepper in a bit of cultural perspective, this delectable dish is a popular culinary hit from the Land of the Rising Sun, Japan.

Alright then! Let’s roll up our sleeves and dive into the cooking adventure that is Chicken Katsu Curry.

So, here’s the deal: to make this mouthwatering delight, first, we’ve got to plunge headlong into the battle of juicing up the chicken. I absolutely go nuts about tenderizing the chicken to perfection, and nothing hits the spot quite like pounding flat that chicken breast until it’s just right for the Katsu voyage.

Now here’s the tricky part: breadcrumbs. Oh, don’t get me wrong! I adore the crunch it gives, but it’s like walking on eggshells to get an even and perfect coat. I tell ya, it’s a cinch once you’ve got the knack! After a fine dusting of flour and a swift dive into beaten eggs, getting those breadcrumbs spot-on is a sight to behold.

Onto the sauce! Now, some might say, Oh, just buy it from the store! But no sir! Going the extra mile to make a homemade curry sauce transforms it from good to flat-out fantastic. Simmering those spices and gently stirring in some finely chopped apples…it’s poetry in motion, I swear!

And there you have it! A sure-fire way to whip up a whirlwind in a saucepan and create the seductive, irresistibly crunchy, spicy Chicken Katsu Curry! As my Japanese friends say, Itadakimasu- Let’s eat!

Cluck, Pluck, Luck: Your Chicken Masterpiece Awaits!


– 2 boneless chicken breasts
– Salt and pepper to taste
– 1/2 cup flour
– 2 large eggs
– 1 cup panko breadcrumbs
– Vegetable oil for frying
– 2 onions, chopped
– 2 carrots, chopped
– 2 cloves garlic, minced
– 2 teaspoons ginger, minced
– 3 tablespoons Japanese curry powder
– 1 tablespoon honey
– 1 tablespoon soy sauce
– 1 apple, peeled and finely grated
– 4 cups chicken stock
– Rice to serve


– Start by flattening the chicken breasts using a meat mallet until they are about 1/2 inch thick. Season with salt and pepper.
– Set out three shallow bowls. In the first, add flour. In the second, beat the eggs. In the third, add the breadcrumbs.
– Dip each chicken piece in the flour, shake off any excess, then dip into the eggs and finally coat with the panko crumbs. Set aside.
– Heat oil in a large skillet over medium-high heat. Once the oil is hot, fry the chicken until golden brown on each side, about 3-4 minutes per side. Set aside on a paper towel to drain.
– In the same skillet, add chopped onions and carrots. Cook until softened.
– Add minced garlic, ginger, and curry powder, cook until fragrant.
– Stir in the honey, soy sauce, and grated apple. Cook for a few more minutes.
– Add chicken stock into the pot, bring to a boil then reduce to a simmer and cover, stirring occasionally, until it thickens to a sauce-like consistency.
– Slice your fried chicken and serve over freshly cooked rice with curry sauce poured over. Enjoy your homemade Chicken Katsu Curry!

Chick ‘n’ Flip: Bon Appétit with a Feathered Twist!