Katsu chicken curry — crispy breaded chicken cutlets served with a mildly spiced, smooth Japanese curry sauce over rice. A beloved comfort-food classic.
Chicken katsu curry is a Japanese comfort-food favourite — crisp panko-coated chicken cutlets smothered in a smooth, mildly spiced curry sauce over fluffy rice. The sauce is gently sweet and savoury rather than fiery, making it a real crowd-pleaser. That contrast of crunchy chicken and silky curry is endlessly satisfying.
Prep 20 min
Cook 40 min
Total 60 min
Medium
- 4 pounded to 1cm thickness Chicken Breast
- 1 beaten Egg
- 100g fine Breadcrumbs
- 230ml frying Vegetable Oil
- 2 tablespoons Sunflower Oil
- 2 sliced Onions
- 5 chopped cloves Garlic
- 2 sliced Carrot
- 2 tablespoons Plain Flour
- 4 teaspoons Curry Powder
- 600ml Chicken Stock
- 2 teaspoons Honey
- 4 teaspoons Soy Sauce
- 1 Bay Leaf
- 1 teaspoon Garam Masala
Tags:
Curry MeatVideo
Preparation
- For the curry sauce, heat the oil in a medium non-stick saucepan, add the onion and garlic, and cook until softened. Stir in the carrots and cook over low heat for 10 to 12 minutes.
- Add the flour and curry powder and cook for 1 minute, then gradually stir in the stock until combined, and add the honey, soy sauce and bay leaf. Slowly bring to the boil.
- Turn down the heat and simmer for 20 minutes, or until the sauce thickens but is still pourable, then stir in the garam masala. Pour the sauce through a sieve, return to the pan, and keep warm.
- For the chicken, season both sides with salt and pepper. Put the flour, egg and breadcrumbs in separate bowls in a row, then coat each chicken breast in flour, dip in the egg, and coat in breadcrumbs on both sides.
- Heat the oil in a large frying pan over medium-high heat and cook the chicken until golden brown, about 3 or 4 minutes each side, then drain on kitchen paper.
- Pour the curry sauce over the chicken and serve with white rice.
Tips from the ZestyPlate Kitchen
- Pound the chicken to an even thickness so it cooks through while staying juicy.
- Use panko breadcrumbs for the signature light, extra-crispy coating.
- Simmer and sieve the sauce for a smooth, glossy, restaurant-style finish.
- Sauce the chicken only just before serving so the crust stays crisp.
Frequently Asked Questions
No — Japanese curry is mild, gently sweet and savoury rather than hot. You can add more curry powder or chilli if you want more kick.
Straining the sauce gives it the smooth, velvety texture that's characteristic of Japanese curry. It's worth the extra step.
Yes — pork katsu is traditional, and the sauce is lovely with prawns, vegetables or a crisp slab of tofu or aubergine.
Absolutely — the curry sauce keeps and reheats well. Fry the katsu fresh and sauce it just before serving for maximum crunch.
