Japanese Chicken Katsu Curry

Hello again, my friends!

My sincerest apologies for my little break, but exciting things have happened in the month of October! On Friday, October 23rd, I got married to my favorite person–my dear Andy! Obviously with the pandemic, we couldn’t have a party for our friends and family, however we’re looking at this as a great opportunity to save some money to plan something truly wonderful.

Now, without further ado, this weeks recipe is another comforting one from Marion’s Kitchen for some delicious Japanese Chicken Katsu Curry!

You can find the recipe right -> here!

Marion's Japanese Chicken Katsu Curry
Marion’s Chicken Katsu Curry

Japanese Curry Makes All The Difference–Where Do I Get It?

In order to make this just as the recipe asked, I had to make a few trips to Asian grocery stores in order to find the right type of curry. When you make this, you’ll notice that the flavor profile of Japanese curry is much different from Indian curries. And oh, we’ve had plenty of those!

As mentioned, above my best recommendation is to check out your local Asian Grocers for this Japanese curry powder. You will likely find curry in bouillon-like cubes, but you’ll want only the powder. If you don’t have any grocery stores like that nearby, you can find it on Amazon.

After coming home, I opened up the tin and did a comparison between Indian red curry and Japanese curry powder. While my nose is not trained on all these spices, it’s very easy to tell that there is a difference in the spices. It would be best not to swap out curry types for this recipe.

Breadcrumbs vs Panko

When your curry is simmering and embracing all the delicious flavors, it’s time to prepare the chicken katsu. It is shallow-fried just like any breaded chicken, but there is a difference in texture due to the use of the panko breading. It’s fluffier and somehow even more crispy!

My recommendation is to start making the chicken katsu when your curry is almost done simmering and good to serve. Once done shallow-frying, do let the chicken rest on a paper towel in order to drain any leftover oil. Letting it drain properly into the paper towel will allow for the breading to remain crispy and not soggy. The combination of the curry and chicken katsu is one you want to taste when it’s just perfect! Flavorful and crispy. So absolutely delightful.

Chicken Katsu Curry
Grey Makes Chicken Katsu Curry

Grey’s Grade: 5/5

As it is getting colder (or at least it was a few weeks ago), I like to fill our home with comforting flavors that warm not only our tummies but also our souls. Curry always makes me feel so great and this recipe is no different. This recipe for Japanese Chicken Katsu Curry gets a full 5/5 from me. It checks off all the boxes. It’s easy to make, doesn’t break the bank, and the flavors are an absolute hit!

If you’re looking for some new curry flavors in your recipe book, be sure to check out this Japanese curry by Marion. While we may not be able to dine in at our favorite international restaurants, we can try to bring the flavors home to enjoy with your friends and family. You’ll wow yourself and your family with the aromas that will fill your kitchen. And if you’ve never made curry before–don’t worry! This recipe is beginner-friendly. The ingredients are easy to find and the steps are almost fool-proof. If I did it, then you can absolutely nail it!

If you enjoyed my review, don’t forget to like the post and leave a comment. Want more content, check out my socials!

And if you’d like to support my reviews and future subscription box reviews, consider checking out my Ko-Fi page!

Want to work together? Contact me!

Check Out My Reviews!


Comments are closed.