Chicken Katsu Curry

A popular dish in Japan that is quick to make with ready made curry bricks. This is one of my favorite curry dishes. The delicious aroma of this curry is mouth-wateringly good. I used S&B Japanese curry roux blocks and they are so quick to make. It has a mild and sweet flavor that goes perfectly with rice. The air-fried chicken is delightfully crispy and tastes just like a take-out.

Chicken Katsu Curry
Chicken Katsu Curry
Air fried Chicken Katsu Curry


Serves 2-3

  • 3 large chicken breasts
  • 2.5 cups of rice
  • 1 cup flour
  • ½ cup corn starch
  • 1 egg
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ cup vegetable oil  
  • 3 Japanese curry roux bricks
  • 6 potatoes (cubed)
  • 3 carrots (sliced)
  • 1 onion (sliced)
  • 1 mini cucumber
  • 1 tbsp black sesame seeds


  1. Rice

Wash and cook rice according to packaging directions.

2.Air-fried Chicken

In a large bowl beat an egg.

In a large plate combine flour, corn starch, salt, pepper, onion, and garlic powder.

Add vegetable oil into a bowl.

Dip each chicken breast in vegetable oil, then into the egg mixture and then then the flour mixture.

Air- fry 390F for 20- 25minutes depending on the size of chicken breasts.

Cut cooked chicken with a sharp knife.

3.Curry sauce

In a large boil carrots and potato in approx. 3 cups water until tender.

Break curry roux into separate bricks and add onions.

Stir gently to mix the curry roux. Cook for about 5-10 minutes until curry roux has dissolved.

Add more water if the consistency is too thick.

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