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Chicken Katsu Curry

Creating recipes at the request of your friends - how fun!. This Chicken Katsu Curry is a flavorful Japanese recipe that is pure comfort food.

Course dinner, Japanese food
Cuisine Chicken, curry, Gluten free, Japanese recipe
Keyword Chicken recipes, curry, gluten free, Japanese recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 people
Author Feed Your Soul Too



  • 3 Whole Chicken breasts halved and pounded
  • 2 Whole Eggs beaten
  • 1/2 Cup Gluten free all-purpose flour
  • 1 1/2 Cups Gluten Free Panko Breadcrumbs
  • 1 Tbsp Chinese Five Spice
  • 1/4 Cup Vegetable oil


  • 2 LBs Potatoes quartered
  • 4 Whole Carrots rough chop
  • 1 Whole Yellow onion rough chop
  • 3 Tbsp Butter
  • 3 Tbsp Gluten free flour
  • 2 Tbsp Curry Powder
  • 2 Tsp Coriander powder
  • 1 Tsp Cumin powder
  • 1 1/2 Cup Chicken stock divided
  • 1 Cup Water
  • 1 Tsp Vegetable oil



  1. Begin by cutting the chicken breast cutlets horizontally. Next, pound them to both tenderize them and to flatten them. Set up your dredging station with the eggs in one dish, the gluten free flour in a second and the gluten free breadcrumbs in the last dish. Before dredging, spice the chicken breast. Then, run the breasts through the dredging station beginning with the flour, followed by the eggs and finished with the bread crumbs.

    Heat the oil in a skillet on medium heat. Cook the breasts 2 - 3 minutes per side. Be sure to not overcrowd the pan. Once browned, drained on a baking rack. Finish cooking in a 275 degree oven for 10 - 12 minutes.


  1. Begin by heating the oil in a pot. Add the onions and brown for 3 minutes. Next, add the potatoes and carrots and cook for 4 - 5 minutes trying to get some color on them. Add 1 cup of chicken stock and 1 cup of water. Cook for 10 minutes.

    In a separate pan, melt the butter. Once melted, add the gluten flour and mix thoroughly. Cook for 1 minute. Next, add the spices and mix well cooking for 2 minutes. Now add the 1/2 cup of the stock mixing and cooking until it achieves a gravy type consistency.

    Pour the roux mixture into the potato carrot mixture. Cook for 20 more minutes. Once the vegetables are soft, the curry is ready.

    Serve with white rice in a bowl ladled with the curry vegetable mixture and sliced chicken. Enjoy!