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Chicken Katsu Curry Recipe
Ash Tyrrell

Chicken Katsu Curry Recipe

I’ll be honest — the first time I made this Chicken Katsu Curry, I wasn’t sure if I could recreate that restaurant-style flavor at home. After one bite, though, I was completely hooked! The crispy breaded chicken combined with the rich, savory curry sauce is pure comfort food. It’s warm, satisfying, and surprisingly simple to prepare.
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Total Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 650 g chicken breasts — Slice them evenly and thinly for faster cooking and extra crispiness.
  • 70 –140 g panko breadcrumbs — These Japanese-style crumbs create the signature light and crunchy coating. Avoid regular breadcrumbs for best texture.
  • 2 eggs — Helps the breadcrumbs stick properly to the chicken.
  • 300 g white or brown rice — Serves as the base that absorbs the flavorful curry sauce.
  • 2 onions diced — Builds sweetness and depth in the curry sauce.
  • 1 carrot thinly sliced — Adds natural sweetness and texture.
  • 3 cloves garlic minced — Enhances the overall aroma and flavor.
  • 1 tablespoon grated ginger — Provides warmth and freshness.
  • 1.5 tablespoons curry powder — The key spice for authentic curry flavor.
  • ½ teaspoon turmeric — Adds color and earthy notes.
  • 600 ml chicken stock — Creates the rich base for the sauce.
  • 1 tablespoon honey or brown sugar — Balances the spices with mild sweetness.
  • 1.5 tablespoons soy sauce — Adds umami and saltiness.
  • 2 tablespoons flour — Helps thicken the curry sauce.
  • 1 tablespoon coconut oil — Adds subtle richness.
  • 2 tablespoons rapeseed oil — Helps the chicken bake to a golden crisp.
  • Spring onions and chili flakes optional — For garnish and extra flavor.

Method
 

  1. Start by heating coconut oil in a large pan over medium heat. Add the diced onions and carrots with a pinch of salt. Cook until softened and slightly golden.
  2. Next, stir in garlic, ginger, curry powder, and turmeric. Let the spices cook briefly to release their aroma. Add flour, soy sauce, honey, and chicken stock. Simmer until the sauce thickens and the flavors combine beautifully.
  3. Slice the chicken breasts into thin, even pieces. This ensures they cook quickly and stay juicy inside.
  4. Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Coat each chicken piece in flour, dip in egg, then press into breadcrumbs until fully covered.
  5. Preheat your oven to 200°C. Lightly oil a baking tray and place the breaded chicken on top.
  6. Drizzle a small amount of oil over the pieces to help them crisp. Bake for about 12 minutes, flip carefully, and bake another 12 minutes until golden and cooked through.
  7. While the chicken bakes, cook the rice according to package instructions.
  8. Once done, fluff it with a fork to keep it light and separated.
  9. When the curry sauce has thickened, blend it until smooth and creamy.
  10. Slice the crispy chicken diagonally for presentation. Serve over rice, pour the curry sauce generously on top, and garnish with spring onions or chili flakes.

Notes

  • I like to let the curry sauce simmer a little longer for deeper flavor.
  • I sometimes double-coat the chicken in breadcrumbs for extra crunch.
  • Resting the breaded chicken for 10 minutes before baking helps the coating stick better.
  • Adding a squeeze of fresh lime at the end brightens the dish.
  • I prefer serving it immediately so the chicken stays crispy.