Chicken katsu curry

  • Serves 4
  • Ready in an hour
  • Easy
This Japanese recipe of crisp fried chicken in a simple curry sauce is packed full of flavour.

Nutritional info per serving

  • Calories417kcals
  • Fat9.6g (1.5g saturated)
  • Protein34.8g
  • Carbohydrates37.4g (6g sugars)
  • Fibre3.7g
  • Salt2.5g
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  • 2 onions, sliced
  • 2 tbsp vegetable oil
  • 5 cloves of garlic, crushed
  • 1 heaped tbsp medium curry powder
  • 1 tbsp plain flour
  • 600ml chicken stock
  • Drizzle of honey
  • 2 tbsp of mirin
  • 2 tbsp soy sauce
  • 3 free-range skinless chicken breasts
  • 50g seasoned plain flour
  • 1 free-range egg, beaten
  • 100g panko (or regular dried) breadcrumbs
  • Steamed rice


  1. Fry the onions in the oil for 10 minutes until soft. Add the garlic and fry for 5 minutes. Stir in the curry powder, plain flour and chicken stock. Season and simmer for 15 minutes, then whizz in a blender. Strain into a clean pan, then stir in a drizzle of honey, the mirin and soy sauce. Keep warm.
  2. Flatten the chicken breasts with a rolling pin. Put the flour, egg and breadcrumbs in bowls. Dip the chicken in the flour, egg and breadcrumbs to coat. Fry for 2-3 minutes on each side in hot oil until golden. Slice and serve with the sauce and steamed rice.

From October 2013

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  • "
    lornasmillie16:40 Nov 10 2015

    Love a tasty curry and it really isn’t hard to make one. I encourage anyone who thinks it difficult to try, it isn’t. There are some great recipes in this selection and I’ve cooked some of them already.

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