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Chicken Katsu Curry Recipe

by Lidia Bastianich on Nov 20, 2025

In her special Lidia Celebrates America: Nation of Neighbors, Lidia visits Ikoi No Kai in Portland, Oregon—a community center providing nutritious meals and companionship. The name Ikoi No Kai translates to “a place of rest,” and that’s exactly what it offers: a safe, welcoming space of connection and care for older members of Portland’s Japanese community. Naomi Molstrom, one of the chefs directing the volunteer cooks at Ikoi No Kai, describes this Japanese curry as a family recipe that she hopes will nourish and comfort the lunch crowd at Ikoi No Kai.

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Servings
6
Course
Entree

Tags

Japanese Poultry Family Friendly

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Ingredients

FOR THE CURRY

  • 3 yellow onions, peeled and chopped
  • 4 carrots, peeled and chopped
  • 4 stalks celery, chopped
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 2 tablespoons canola oil
  • 2 ¾ cups water
  • ½ box of S&B Golden Curry Mix - 7.8 oz (mild, medium, or hot — your choice) *NOT Sauce Mix - curry will come in roux blocks and not sauce packet

FOR THE CHICKEN KATSU

  • 6 boneless, skinless chicken thighs
  • Kosher salt & black pepper, to taste
  • 1 cup all-purpose flour
  • 2 eggs, beaten with ¼ cup water
  • 2 cups panko breadcrumbs (Japanese-style)
  • Frying oil (vegetable, canola, or peanut)

FOR SERVING

  • Steamed rice (your choice of variety)

Instructions

    Curry Instructions:

  1. Place yellow onions, carrots, and celery in a food processor and run it until thick paste.
  2. Heat canola oil in a large pot over medium-high heat. When the oil is hot, add minced ginger and stir until aroma comes out.
  3. Reduce the heat to medium, add minced garlic and vegetable paste. Stir well until the paste gets translucent and soft, about 10 minutes.
  4. Add 2 ¾ cups water and bring to a boil. Reduce heat, cover and simmer for 15 min.
  5. Turn the heat off, break Golden Curry cube into pieces and add them to the pot. Stir until curry mix has completely melted. Simmer for approximately 5 minutes with low heat, stirring constantly.

    6. Chicken Katsu Instructions:

  6. Remove veins and excess fat from chicken thighs and season both sides with kosher salt and black pepper.
  7. Lightly coat each piece in flour and dip into the egg solution, then coat evenly with panko, pressing gently so it sticks.
  8. Fill a deep skillet with ~1 inch frying oil, heat to 350F and place breaded chicken gently into hot oil. Fry 3-4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165F). Drain on a rack or paper towel and let it sit for 2 minutes. Slice into strips.

    9. To Serve:

  9. Plate a scoop of steamed rice, ladle curry sauce on the side, and top with chicken katsu strips.

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