Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Chicken katsu curry recipe

Chicken katsu curry recipe

157 ratings

Unlike other curry recipes, Japanese katsu uses fried breaded chicken, giving it a satisfyingly crunchy texture combined with a sweet punchy sauce. This Japanese recipe is easy to master and uses curry powder packed with turmeric, cardamom, cumin seeds, and much more, to give delicious spice. See method

  • Serves 4
  • 20 mins to prepare and 40 mins to cook
  • 641 calories / serving
  • Freezable

Ingredients

For the sauce

  • 2 tbsp vegetable oil
  • 1 onion, thinly sliced
  • 5cm piece fresh ginger, peeled and finely grated
  • 2 garlic cloves, crushed
  • 1 tbsp curry powder
  • 2 tbsp plain flour
  • 600ml warm chicken stock
  • 60ml soy sauce
  • 2 tsp honey
  • 2 tsp rice vinegar
  • 1 tsp garam masala

For the katsu chicken

  • 4 skinless chicken breasts, sliced in half horizontally (to make to thin wide pieces)
  • 100g seasoned plain flour
  • 2 eggs, lightly beaten
  • 150g panko breadcrumbs
  • 50ml vegetable oil, for frying
  • steamed rice, to serve
  • 150g pack cooked edamame beans

  • 3 spring onions, thinly sliced, to serve
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    2690kj
    641kcal     32%

  • Fat

    24g 34%

  • Saturates

    4g 19%

  • Sugars

    5g 6%

  • Salt

    4g 67%

of the reference intake
Carbohydrate 59.2g Protein 48.9g Fibre 3.4g

Method

Unlike other curry recipes, Japanese katsu uses fried breaded chicken, giving it a satisfyingly crunchy texture combined with a sweet punchy sauce. This Japanese recipe is easy to master and uses curry powder packed with turmeric, cardamom, cumin seeds, and much more, to give delicious spice.

  1. For the katsu sauce, heat oil in a saucepan over a medium heat, add the onion, ginger and garlic and sauté for three to four minutes until tender. Add the curry powder and stir until fragrant. Then stir in flour and cook for 1-2 mins. Gradually whisk in the stock, add the soy sauce and honey and simmer, whisking occasionally, for about 10 mins. Stir in the rice vinegar and garam masala. Keep warm.
  2. Meanwhile, preheat oven to 220C. 
  3. Dip the halved chicken breasts in flour, then egg, then panko crumbs, making sure to shake off any excess in between. Heat the vegetable oil in a large frying pan and fry chicken, turning occasionally, until golden (3-4 mins). Transfer to a baking tray and cook in the oven until cooked through (3-4 mins).
  4. Slice the chicken and serve with steamed rice, topped with katsu sauce and the edamame beans and spring onions

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place the sauce in a pan on medium heat, stirring occasionally until heated through.

See more Japanese recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.