Chicken Katsu Curry

Chicken Katsu Curry

This Japanese recipe of Katsu curry is extremely easy to make and will only take 20 minutes from start to finish and is packed with flavour.


Curry Sauce

  • 50g butter
  • 1 onion
  • 2 tbsp mirim
  • 2tsp soy sauce
  • 2 tbsp mild curry powder
  • 125ml chicken stock


  • 120g jasmine rice
  • 2 chicken breasts
  • 100g Panko breadcrumbs
  • 1 egg
  • 50g plain flour
  • 1 tbsp vegetable oil
  • Green side salad

Makes 2


  1. Prepare the chicken by trimming any fat and flatten to about 1 inch.
  2. Dip the chicken into the flour followed by the beaten egg and then finally into the Panko breadcrumbs.
  3.  Heat up a frying pan with the vegetable oil and fry the chicken until it is golden on both side.
  4. Then place the chicken of a baking tray and cook in a preheated oven at 180°C for 10 minutes
  5. In a boiling pan of water place the the jasmine rice in a rolling boil for 15 minutes
  6. To make the Katsu sauce on a medium heat melt the butter and add the diced onion.
  7. Once the onion is soften add in 125ml of the chicken stock and 2tbsp of mild curry powder, mix so there is no lumps and bring up to the boil.
  8. Reduce the temperature to low and add the mirim and soy sauce.
  9. Remove from the heat and place the mixture in a blender and blend until smooth .
  10. To serve, slice the chicken and pour the sauce over the top. Put the rice into a circular mould and serve to the side with the green salad.
Breading the chicken
Frying the chicken until it is golden on each side
Blending the katsu sauce until smooth
Chicken Katsu curry served with jasmine rice and side salad

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