Chicken katsu curry
Crisp panko-coated chicken with a mild, slightly sweet Japanese-style curry sauce and sticky rice.
- Prep
- 25 mins
- Cook
- 35 mins
- Total
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Cost
- Moderate
Recipe: Chicken katsu curry
Chicken katsu curry
Ingredients
For the curry sauce
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, crushed
- 1 tbsp fresh ginger, grated
- 1 tbsp plain flour
- 2 tbsp mild curry powder
- 500ml chicken stock, check the label for allergens
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tsp garam masala
For the chicken
- 4 skinless chicken breasts, about 600g in total
- 50g plain flour
- 2 eggs, beaten
- 100g panko breadcrumbs
- vegetable oil, for shallow frying, about 1cm deep
To serve
- 300g sushi or short-grain rice, cooked as the pack says
- sliced spring onions or pickled ginger, optional
Kitchen kit
- Large frying pan Search Amazon for large frying pan
- Saucepan Search Amazon for saucepan
- Stick blender Search Amazon for stick blender
- Digital food thermometer (optional) Search Amazon for digital meat thermometer
As an Amazon Associate we earn from qualifying purchases. Amazon links go to search results for the kit, never food.
Method
-
Step 1: Make the sauce
Heat the oil in a saucepan and cook the onion and carrot for 10 minutes until softening. Add the garlic and ginger for 1 minute, then stir in the flour and curry powder for 1 minute. Gradually stir in the stock, add the honey and soy sauce and simmer for 15–20 minutes until the carrots are soft. Blend until smooth, stir in the garam masala and keep warm.
-
Step 2: Prepare the chicken
Put each breast between sheets of baking paper and bash to an even 1.5cm thickness. Season the flour. Dip each piece in flour, then egg, then panko, pressing to coat.
-
Step 3: Fry
Heat 1cm oil in a large frying pan over a medium heat. Fry the chicken two pieces at a time for 4–5 minutes each side until deep golden and cooked through, with no pink in the middle (75°C in the thickest part). Drain on kitchen paper.
-
Step 4: Serve
Slice the chicken and serve on rice with the sauce poured alongside.
Tips
- Flattening the chicken evenly is the key to cooking it through before the crumb burns.
- For an oven version, spray the crumbed chicken with oil and bake at 220°C / 200°C fan / gas 7 for 20–25 minutes, turning once.
Storing & reheating
Cool, cover and refrigerate within 2 hours; eat within 2 days; reheat once until steaming hot.
Freezing
The sauce freezes well for up to 3 months. The crumbed chicken is best eaten fresh.
Variations
- Vegetarian: use thick slices of aubergine or sweet potato, and vegetable stock.
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/chicken-katsu-curry/ · Checked 17 October 2026
Questions people ask
Is katsu curry spicy?
No, the sauce is mild and slightly sweet.
Allergens?
Contains gluten (flour, panko, soy sauce) and egg.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
- BBC Good Food: Healthy chicken katsu curry (quantities, timings and temperatures compared) (bbcgoodfood.com)
- BBC Food: Chicken katsu curry (quantities, timings and temperatures compared) (bbc.co.uk)
- FSA: cooking your food (steaming hot, no pink, 70°C for 2 min / 75°C for 30 sec) (gov.uk)
- FSA: how to chill, freeze and defrost food safely (leftovers within 2 days) (gov.uk)
See other recipes that use the same kit on our kitchen kit pages.
