Ingredients
- 4 pounded to 1cm thickness chicken breast
- 2 tablespoons plain flour
- 1 beaten egg
- 100 g fine breadcrumbs
- 230 ml frying vegetable oil
- 2 tablespoons sunflower oil
- 2 sliced onions
- 5 chopped cloves garlic
- 2 sliced carrot
- 2 tablespoons plain flour
- 4 teaspoons curry powder
- 600 ml chicken stock
- 2 teaspoons honey
- 4 teaspoons soy sauce
- 1 bay leaf
- 1 teaspoon garam masala
Instructions
7 steps · ~58 minutes total
Step 1
Prep:15min › Cook:30min › Ready in:45min
5 minutesStep 2
For the curry sauce: Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened. Stir in carrots and cook over low heat for 10 to 12 minutes.
8 minutesBe careful not to burn garlic — it turns bitter quickly. Add it after other aromatics.Step 3
Add flour and curry powder; cook for 1 minute. Gradually stir in stock until combined; add honey, soy sauce and bay leaf. Slowly bring to the boil.
10 minutesUse a large pot to prevent boiling over. Add salt to the water for extra flavor.Step 4
Turn down heat and simmer for 20 minutes or until sauce thickens but is still of pouring consistency. Stir in garam masala. Pour the curry sauce through a sieve; return to saucepan and keep on low heat until ready to serve.
15 minutesKeep the heat low — gentle bubbles, not a rolling boil.Step 5
For the chicken: Season both sides of chicken breasts with salt and pepper. Place flour, egg and breadcrumbs in separate bowls and arrange in a row. Coat the chicken breasts in flour, then dip them into the egg, then coat in breadcrumbs, making sure you cover both sides.
10 minutesTaste as you go and adjust seasoning gradually — you can always add more but can't take it away.Step 6
Heat oil in large frying pan over medium-high heat. Place chicken into hot oil and cook until golden brown, about 3 or 4 minutes each side. Once cooked, place on kitchen paper to absorb excess oil.
8 minutesTest the oil temperature with a small piece of food — it should sizzle immediately.Step 7
Pour curry sauce over chicken, serve with white rice and enjoy!
2 minutesWarm your serving plates in the oven briefly for a restaurant-quality touch.
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 3 days in an airtight container
Freezer
Up to 2 months — thaw overnight in fridge
Reheat in a skillet or microwave until heated through.
What to Serve With
Complete your japanese meal with these perfect pairings:
About This Dish
Katsu Chicken curry is a beloved dish from Japanese cuisine, originating in Japan. With a total preparation time of about 21 minutes, it's a quick and easy option for any day of the week.
Japanese cuisine (washoku) is recognized by UNESCO as an Intangible Cultural Heritage. It emphasizes seasonal ingredients, beautiful presentation, and the harmonious balance of five flavors: sweet, sour, salty, bitter, and umami.
This recipe is rated hard difficulty and uses 16 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
Boneless, skinless chicken breasts or thighs are ideal for Katsu Chicken Curry as they cook quickly and remain tender.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
