Authentic Japanese Chicken Katsu Curry Recipe
If you’re craving a taste of Japan at home, there is no better dish to try than chicken katsu curry. The perfect blend of both crisp and succulent textures along with a mouth-watering sauce results in a truly indulgent dish.
This recipe for traditional katsu curry will have you cooking up a feast in no time! Our online Japanese grocery store stocks all the ingredients you’ll need for at-home cooking, ensuring you get the best, most authentic flavours and foodie experiences.
What is Katsu Curry Made of?
Katsu is perhaps one of Japan’s most renowned comfort foods. The dish consists of a breaded cutlet (usually made with panko breadcrumbs) of either chicken or pork. You can also use tofu in place of the meat for a vegetarian option.
Traditionally, the dish is accompanied by steamed rice, shredded cabbage and a generous helping of the moreish katsu curry sauce. S&B Golden Curry is great brand for instant curry mixes that'll elevate your recipes with no effort at all. 
Katsu Curry Sauce Ingredients
- Sunflower oil
- 2 sliced onions
- 5 crushed garlic cloves
- 2 sliced carrots
- 2tbs plain flour
- 3tbs curry powder
- 1tbs garam masala
- 600ml chicken stock
- 1tbs honey
- 2tbs soy sauce
- 2 bay leaves
Panko Chicken Ingredients
- 200g sushi or short grain rice
- 4 Chicken breasts
- 2tbs plain flour
- 1 beaten egg
- 100g panko breadcrumbs
- Vegetable oil for frying
How to Make Chicken Katsu Curry Sauce
- Heat your oil in a pan over a medium heat and add the onion and garlic. When golden and soft, add the carrots and leave to cook on a gentle heat for around 12 minutes.
- Add the flour and curry powder. After a minute, add the stock, a little at a time, until fully combined. Add the soy sauce, honey, and bay leaves.
- Bring the liquid to the boil before simmering for 20 minutes. By this time, the sauce should have thickened. Add the garam masala, cook for a further minute and transfer into a blender. Blitz the mixture until the sauce is smooth.
How to Make Chicken Katsu
- Cook the rice according to the packet’s instructions and set aside until the dish is ready.
- In the meantime, prepare the chicken by flattening it between two sheets of cling film with a meat tenderiser until it is around 1cm thick. Season the chicken with salt and pepper, then place the flour, egg and breadcrumbs in separate bowls side by side.
- The flattened chicken breasts should be placed first into the flour, then the egg, then the panko breadcrumbs. Ensure that both sides are fully covered in all three parts.
- Heat around 230ml of oil in a large, high-sided frying pan on a medium heat. Once the oil is hot enough, carefully place the chicken in and fry on each side for 3 to 4 minutes until golden brown. Once cooked, place the chicken on some kitchen paper to remove any excess oil.
- Slice the chicken into 1cm thick strips and place over the rice. Pour over the katsu sauce and dig in.
Note: For a healthier alternative, rather than frying, bake the chicken in the oven for 20 to 30 minutes, turning occasionally.
See our range of Asian curry sauces and pastes for an instant katsu sauce option.
This dish is a true classic - you’ll notice chicken katsu flavour cropping up in lots of Japanese recipes and snacks. It's also a common addition to tasty bento boxes, so start flexing your cooking skills!
Written By:
Sara Yang
Sara is based in the UK but loves nothing more than creating and sampling dishes from all around the world. Her favourite is Asian cuisine and she hopes to inspire more people in the UK to try authentic East Asian dishes.
