Chicken Katsu Curry 


The dish combines the savoury, slightly sweet, and mildly spicy taste of Japanese curry with the crispy, juicy texture of chicken katsu. The curry sauce, made from a blend of vegetables, curry powder, and Japanese curry roux, is thick, flavourful, and aromatic, providing a delicious contrast to the crunchy chicken cutlet.

The textural contrast in Chicken Katsu Curry is one of its most appealing aspects. The chicken katsu, which is breaded and deep-fried, boasts a perfectly crispy exterior that encases tender, juicy chicken. This combination of textures—crispy and crunchy on the outside, moist and tender on the inside—makes each bite incredibly satisfying.

Chicken Katsu Curry

Crispy Chicken smothered in a rich, aromatic, silky velvety curry sauce served on top of sticky white rice. Mmmmmmmmmmmmmmmmmm 
Servings 4
Prep Time 15 minutes
Cook Time 45 minutes


  • 2 tablespoons vegetable oil
  • 2 onions sliced
  • 6 garlic cloves chopped
  • 2 medium carrots sliced
  • 2 tablespoons plain flour
  • 4 teaspoons curry powder
  • 600 ml chicken stock
  • 3 teaspoons honey
  • 4 teaspoons soy sauce
  • 1 bay leaf
  • 1 teaspoon garam masala

For Breaded Chicken

  • 4 chicken breast fillets pounded to 1cm thickness
  • Salt and pepper to taste
  • 2 tablespoons plain flour
  • 1 egg beaten
  • 100 g fine breadcrumbs or panko breadcrumbs
  • Vegetable oil for frying


For the Curry Sauce

  • Heat oil in a medium non-stick saucepan, add onion and garlic and cook until softened.
  • Stir in carrots and cook over low heat for 10 to 12 minutes.
  • Add flour and curry powder; cook for 1 minute. Gradually stir in stock until combined; add honey, soy sauce and bay leaf. Slowly bring to the boil.
  • Turn down heat and simmer for 20 minutes or until sauce thickens but is still of pouring consistency. Stir in garam masala. Pour the curry sauce through a sieve; return to saucepan and keep on low heat until ready to serve.

For the Chicken

  • Season both sides of chicken breasts with salt and pepper.
  • Place flour, egg and breadcrumbs in separate bowls.
  • Coat the chicken breasts in flour, then dip them into the egg, then coat in breadcrumbs, making sure you cover both sides.
  • Heat oil in large frying pan over medium-high heat.
  • Place the chicken into hot oil and cook until golden brown, about 3 or 4 minutes each side.
  • Once cooked, place on kitchen paper to absorb excess oil.
  • Slice chicken into 1cm slices arrange on serving plate, pour curry sauce over chicken, serve with white steamed sticky rice and enjoy!
Calories: 342kcal
Course: Main Course
Cuisine: Japanese
Keyword: Aromatic, Chicken, Crispy, Curry, Spicy
Collection: Easy recipes


Calories: 342kcal | Carbohydrates: 23g | Protein: 32g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 704mg | Potassium: 745mg | Fiber: 2g | Sugar: 9g | Vitamin A: 121IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 2mg
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