I don’t cook at home often, but when I do, I want the meal to be something that brings me comfort—something nostalgic, something that reminds me of my childhood or special moments with friends and family. Whether it’s a dish my mom used to make or a recipe that takes me back to a favorite trip, I crave the flavors that connect me to those memories. Cooking is more than just putting food on the table; it’s a way for me to relive those moments of laughter, warmth, and togetherness. It’s about recreating the dishes that made me feel at home, whether it’s sharing a meal with loved ones or simply sitting down to something familiar that brings me joy.

I'm not a big prep-ahead person, so I like to have everyone in the kitchen to interact with making the meal. It’s more fun that way and creates a loose and comfortable dinner party environment. For this reason, I prefer to make meals that are satisfying but don’t have too many steps and are foolproof—no need for a ton of skill. Chicken Katsu Curry is one of those meals that definitely fits the bill.

The process of breading and frying the chicken, simmering the curry, and carefully plating it is fun to do with people around. Frying oil always has an element of risk, which makes you feel tough, and you can hear the sizzle of the food as it fries, which only builds anticipation and gets everyone hungry and primed for the delicious meal you’re making!

Chicken Katsu Curry has always been one of those dishes I can never get enough of. The combination of crunchy, tender chicken and the smooth, comforting curry sauce is absolutely perfect. I love how every bite is packed with flavor—especially when you add the quick pickled cucumbers on top for a burst of tang. It’s a dish that brings people together around the table, and I can honestly say it never disappoints.

What I love most about making Chicken Katsu Curry at home is how customizable it can be. The crispy katsu is the star of the show, but the curry sauce can be adjusted to your taste—whether you like it mild or with a little extra kick. I also love the way the sushi rice soaks up all that rich curry, creating the perfect foundation for everything. It’s one of those dishes that, once you’ve made it, you’ll want to cook it again and again. There’s just something so satisfying about watching the whole family—and your friends—enjoy it together!

Lisa's Chicken Katsu Curry

Ingredients

Pickled Cucumbers

• 6 mini cucumbers
• 2 tsp salt
• 2/3 cup rice vinegar
• 1/4 cup sugar
• 1 tsp soy sauce
• 1 tsp sesame oil
• 2 mini Calabrian pickled peppers

Rice & Chicken

• 1 cup sushi rice or short grain
• 2 cups water
• 2 chicken breasts (butterflied and pounded to 1” thickness)
• 2 cups panko bread crumbs
• 2 eggs
• 1/2 cup flour

Curry

• 1 yellow onion
• 3 carrots
• 840 ml water
• 1 cup curry flakes (e.g., S&B Dinner Curry Mix in Flakes)

Directions

1. Slice cucumbers and pickled peppers into 1–2mm coins. Place in a ziplock bag with salt and mix well. Let sit for 30–60 minutes. Meanwhile, whisk rice vinegar, sugar, soy sauce, and sesame oil until sugar dissolves. After cucumbers have sat, pour the mixture over them and marinate for another 30 minutes. Garnish with sesame seeds. (Optional: make this the night before and refrigerate.)
2. Wash rice thoroughly until the water runs clear. Cook using a rice cooker or pot.
3. Dice carrots and onion finely. Sauté in a sauce pot with oil over medium heat until soft. Add water and bring to a boil. Stir in curry flakes until dissolved and thickened to a purée-like consistency. Adjust by adding more water or curry mix if needed. Set aside once the desired consistency is reached.
4. Heat a cast iron pan with canola or vegetable oil to shallow-fry level (about halfway up the pan). Bring oil to medium-high temperature.
5. Set up a breading station with separate containers for flour, beaten eggs, and panko. Dredge chicken: coat with flour (shake off excess), dip in egg (shake off excess), then fully coat with panko. Repeat with second chicken breast.
6. Shallow-fry chicken katsu in hot oil for 2–3 minutes per side until golden brown. Drain on a resting rack and season both sides with salt and pepper.
7. To serve, place 1 cup of rice in a shallow bowl or plate. Ladle warm curry around the rice. Slice katsu into strips and place on top. Garnish with the quick pickles, or optionally add thinly sliced, blanched snow peas for extra crunch.