Chicken Katsu Curry


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

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Chicken katsu curry
Veronique van Ohmydish

Made by Véronique

Published at 2014-08-02, this recipe is for 2 people and takes 40 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 01-05-2023

40 minutes 2 people Main course
Chicken katsu curry


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  • 2 chicken breasts
  • 250 ml sunflower oil for frying
  • 1 onion, diced
  • 2 large cloves of garlic
  • 4 tablespoons of flour
  • 2 teaspoons curry powder
  • 1 bay leaf
  • 300 ml chicken stock
  • Honey
  • 2 teaspoons soy sauce
  • Salt and pepper to taste
  • 1 teaspoon garam masala
  • 1 egg
  • 100 grams panko (Japanese breadcrumbs)
  • Spring onion to garnish
Chicken katsu curry ingredients
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Kitchen equipment

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  • Chef's knife
  • Chopping board
  • Bowl
  • Medium sized frying pan
  • Sieve
  • Stick blender
  • 2 deep plates
  • Large saucepan
  • Thick based frying pan

Chicken Katsu Curry

40 minutes 2 people Main course

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Preparation – 10 minutes

Finely chop the onion and the two cloves of garlic. Crack the egg into a bowl and mix with a fork. Cut the 2 chicken breasts into 4 pieces, about 1 centimetre thick.

Fill a large saucepan with water and bring to the boil. Add a pinch of salt and cook the rice according to the instructions on the package.

Chicken katsu curry
Chicken katsu curry

Finishing the chicken katsu curry – 30 minutes

Heat a drizzle of olive oil in a medium sized frying pan over a medium-high heat. Gently sauté the garlic and onion. Add 2 tablespoons of flour and 2 teaspoons of curry powder. Stir and cook for a minute.

Slowly pour in the chicken stock, then add a squeeze of honey, soy sauce, bay leaf and a teaspoon of garam masala. Bring to a boil, then lower the heat and simmer gently for 15 to 20 minutes.

Stir occasionally to prevent a skin from forming on top of the sauce. You can pass the curry sauce through a sieve for a smoother sauce.

Add flour to one of the deep plates and panko to the other. Season the chicken breasts with salt and pepper.

Coat the chicken breasts first in flour, then in the egg mixture, and finally in the breadcrumbs. Heat the sunflower oil in a thick based frying pan and deep fry the chicken breasts until golden brown.

Serve the chicken katsu curry with the cooked white rice, garnish with spring onion and/or a slice of lemon. Enjoy your meal!

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