Lazy Chicken Katsu Curry Udon

Ok back again with the third udon recipe (this isn’t becoming a food blog, is it?). This time it’s chicken katsu-ish(?) curry udon, as lazy as possible.

First of all, this isn’t going to be that good. If you know this blog, you’ll know that it’s a lazy recipe and all my recipes are the easiest, laziest versions of stuff so don’t expect something crazy good. But it’s gonna be good enough, or I wouldn’t have put it here.

I feel like my recipes are basically if FutureCanoe was a blog, lol. But I feel like these should be pretty fool proof as I am a fool myself. Maybe he should try these on his channel…

Serving size: 1

Ingredients

1 udon serving
1 Vermont curry block
1/4 onion diced
1/2 carrot diced
Garlic (any amount, really)
1 Boneless chicken breast or thigh
Panko breadcrumbs
1 egg

*I eyeball everything all the time. It’s really just however much your heart desires. So take all the measurements as… a suggestion 🙂 hehe

Instructions

Start by beating your meat using a tenderizer on the chicken.
Now move on to beating an egg, and coat the chicken with it. Don’t let it be dripping too much.
Coat it well in breadcrumbs. Panko is recommended but I didn’t have that so I used Italian breadcrumbs.
Put that down into a pan with heated oil. When its brown, flip it over so both sides are brown. When you press on the chicken, it should bounce back a little, or you’re going to be getting salmonella (I’m not responsible). Now put that to the side.
Prepare the udon according to the package, or boil for a few minutes until unfrozen.
Strain them and put aside.
In a pan with some oil, sauté the onion, carrots, and garlic until browned and fragrant.
Boil some water in an electric kettle. Now throw the curry block into the pan and pour around a cup to 3/4 cup of the boiling water directly onto the curry block in the pan, so it dissolves quicker.
Now basically we got to fully dissolve the curry block and cook down the water until the texture becomes thicker. Pretty much until it “coats the back of a spoon” as the pros like to put it lol.
When its almost thick enough to your liking, throw in the udon noodles and toss it around carelessly because we are nonchalant like that.
When its all done, load it up into your bowl.
Add your chicken (chopped, perhaps?) to it and voilà!

Origin of Chicken Katsu Curry Udon

Chicken katsu curry udon is basically a mash-up of three Japanese comfort foods that each came from different places and times. Curry first hit Japan in the late 1800s, brought over by the British navy when India was under British rule. The Japanese took that mild, roux-based curry and turned it into “kare”—thick, slightly sweet, and cozy.

Katsu—breaded, deep-fried cutlets—came a bit later in the early 1900s, inspired by Western “cutlets,” but reimagined with panko crumbs for extra crunch.

Udon noodles go back centuries further; they’re a classic wheat noodle known for their chewy texture.

Somewhere along the way, people started layering these favorites together: udon swimming in rich curry, topped with crispy chicken katsu. It’s not an ancient tradition—more of a modern, diner-style fusion that shows off Japan’s love for mixing old and new comfort foods.

Hope this worked out for you. It’s definitely one of my less lazy ones but still pretty lazy for what you’re getting, I think. Or at least it feels easy in my head.

Looking for something else to make? Try the Udon Carbonara or Oil Spill Udon here!

Stay tuned for more udon!
Big J