Katsu Chicken Curry

This is my version of the Japanese curry! To coat the chicken I used Panko breadcrumbs, they are quite readily available now however golden breadcrumbs or even crushed up puffed rice cereal will work just as well!


Serves 2 Approx £1.10 per person

Prep time 15 mins Cooking time 25-30 minutes

Level 🍴🍴


2 chicken breasts

3 tbsp plain flour

1 beaten egg

4 tbsp panko or golden breadcrumbs (or crushed puffed rice!)

 For the sauce:

1 onion, sliced

1 medium carrot, grated

2 cloves garlic,crushed

2 tbsp plain flour

1 tbsp curry powder (medium works best)

1 ½ tbsp soy sauce

500ml chicken stock1 tsp

black pepper

Place the chicken between two pieces of cling film & bash with a rolling pin until they are even thickness.

Put the flour, egg & breadcrumbs into shallow dishes or plates.

Dip each chicken breast first into the flour, then the egg & finally the breadcrumbs making sure they are evenly coated. Place on to a plate or tray, cover with cling film & put in the fridge for 15 minutes.

To make the sauce heat 2 tbsp of oil in a large frying pan over a medium heat. Cook the onion & carrot for 2 minutes then add the garlic. Cook until soft then stir in the flour & curry powder. Keep stirring for about 3 minutes to cook out the flour & avoid that floury taste!

Gradually add the stock stirring well to keep it smooth. Pour in the soy sauce & season with pepper-you are unlikely to need salt as the soy should take care of that.

Allow to simmer for 10 minutes then set aside & keep warm while you cook the chicken.




Carefully add the coated chicken & cook for about 5 minutes until golden then turn it over & cook for another 5 minutes. Set aside on a chopping board to rest for a minute.

Slice the chicken into strips.





Serve the chicken with rice with the sauce on top, on the side over the rice or however you like!

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