Chicken katsu curry


Originating from Hawaii this chicken katsu curry has a Japanese twist to it. Ready in about 40 minutes and serves two people.

40 minutes 2 people Main course
Chicken katsu curry


(✓ Tip: click to check off)

  • 2 chicken breast fillets
  • about 240 ml sunflower oil for frying
  • 1 diced onion
  • 2 big cloves of garlic, or 3 smaller ones
  • 4 tablespoons of plain flour
  • 2 teaspoons of curry powder
  • 1 bay leaf
  • 300 ml (1.3 cups) chicken stock
  • 1 teaspoon of honey
  • 2 teaspoons of soy sauce
  • 1 teaspoon garam masala
  • salt and pepper to taste
  • 1 egg
  • around 100 grams of fine breadcrumbs or preferably panko
Chicken katsu curry ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • Chefs knife
  • Cutting board
  • Bowl
  • Medium-sized skillet
  • Sieve
  • Immersion blender
  • 2 deep plates
  • Large pan
  • Thick-bottomed pan


40 minutes 2 people Main course

View the original recipe via:

Preparing the chicken katsu curry – 10 minutes

Start by dicing the onion. Finely chop the two cloves of garlic and set them aside. Crack the egg into a bowl and whisk with a fork. Cut the two chicken breast fillets into four parts to be around 1 cm thick.

This way, the chicken fillet will cook faster and be easier to eat. Fill a large pan with water and bring it to a boil. Add a pinch of salt to the water.

Cooking the chicken katsu curry – 20 minutes

Heat some oil into a medium-sized saucepan on a medium-high setting. When the oil is hot enough, add the diced onion and garlic. Saute until soft. Add two tablespoons of plain flour and two teaspoons of curry.

Stir and cook for about a minute. You will see that the mixture becomes paste-like. Gradually stir and add in the chicken stock. Add the honey, soy sauce, one teaspoon of garam masala, and the bay leaf when the curry is combined.

Slowly bring to a boil. When boiling, turn down the heat and let simmer for about 15 to 20 minutes. Now and then, stir to prevent a 'skin' from forming on top of the sauce.

When the curry sauce has thickened enough, you can either put it through a sieve, blend it with a mixer, or leave it for what it is, depending on how thick the sauce is.

We went for leaving the curry for what it is to keep all of the flavours intact. Remove the bay leaf before you blend. Add rice to the pan with boiling water (see preparing the chicken katsu curry). 

Chicken katsu curry
Chicken katsu curry

Frying the chicken fillets – 10 minutes

Take two plates and add flour to one and add breadcrumbs (or panko) to the other. Season both sides of the chicken breasts with some salt and pepper. Coat the chicken breasts in flour first, dip them into the whisked egg and coat them in breadcrumbs or panko.

Heat sunflower oil in a large frying pan over medium-high heat. When hot, place the coated chicken breasts into the hot oil and cook until golden brown. Flip them over once in a while. 

Cooking should take about 4 minutes on each side. Rice should be done around this time. You can drain water from the rice when it's fully cooked.

Serving the chicken katsu curry

Serve the chicken katsu with curry sauce and white rice. Garnish with some spring onion and sprinkle with lemon juice. Enjoy your meal!

What do you think of this recipe?
1 vote

Did you make this recipe or are you planning to?
Mention @ohmydish, tag #ohmydish on Instagram or save this recipe!

← Previous recipe
Italian lasagna
Next recipe →
Cream of mushroom soup