Lazy Chicken Katsu Curry

Oval bowl of thick, brown curry sauce with potatoes and carrots, with a bed of rice on the side, topped with sliced breaded chicken and garnished with diagonally sliced green onions

Japanese katsu curry rice is the ULTIMATE comfort food. But sometimes (all the time for me), you just don't want to make the katsu from scratch.

So this recipe uses frozen, breaded chicken tenders instead of homemade katsu. This way, you don't have to deal with breading and frying the chicken yourself. The tenders cook in the air fryer or oven while the curry simmers on the stove, so both components finish around the same time.

I like a chunky curry with my katsu, but feel free to blend the curry if you prefer it smooth!

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Cooking Method: Air Fryer, Oven, Stovetop

Cuisine: Asian, Japanese

Courses: Mains

Difficulty: Beginner

Servings: 4

Calories: 598

Description

Chicken katsu curry, without the breading or messy frying. We're using frozen chicken tenders! Just cook them while your curry simmers, and you've got yourself a comforting bowl of katsu curry rice.

Ingredients

For the curry:

1 tbsp oil
1 medium yellow onion, sliced
2 cloves garlic, minced
1 tbsp tomato paste
3 cups water or chicken broth (may need more)
1/2 tsp black pepper
1/2 tbsp dark soy sauce (optional)
3 Yukon gold potatoes, cut into 1-inch cubes
2 medium carrots, roll cut
3-4 Japanese curry cubes
Salt to taste

For assembly:

16 oz frozen chicken tenders (~8 count)
3 cups cooked white rice

Instructions

Making the curry:

1
Heat the oil in a large pot over medium-high heat. Add the onions and cook until soft and translucent, about 5 minutes. (Optional: keep cooking, stirring occasionally, until deeply caramelized. This will take 45 minutes or longer!)
2
Stir in the garlic and cook for 30 seconds. Push the onions to the side to clear a space in the center of the pot, add the tomato paste, and cook for 3-5 minutes, until it darkens in color.
3
Add the chicken broth, black pepper, and dark soy sauce (this just deepens the color of the curry). Add the potatoes and carrots. Cover, reduce the heat to medium, and simmer for 15-20 minutes, until the potatoes are fully cooked.
4
Scoop some hot liquid into a ladle, drop in one curry cube, and stir with a fork or chopstick until dissolved. Stir into the pot and repeat with the remaining cubes.
5
Simmer the curry for another 5 minutes, stirring occasionally and scraping the bottom of the pot (food tends to get stuck at the bottom after the curry cubes go in). Once the curry reaches your desired thickness, turn off the heat and season with salt to taste.

Assembly:

6
Air fry or bake the chicken tenders according to the package instructions. Let rest for 3 minutes, then slice.
7
Plate the rice, ladle the curry alongside it, and top with the sliced chicken "katsu."

Nutrition Facts

Servings 4

Amount Per Serving
Calories 598kcal

% Daily Value *
Total Fat 17g27%
Total Carbohydrate 81g27%
Dietary Fiber 5g20%
Protein 28g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Lazy Chicken Katsu Curry

Nutrition Facts