Chicken Katsu Curry

May 3, 2017

Any fan of Japanese food will be aware that a Katsu Curry is a heavenly experience! What sets it apart are a couple of things - First, the chicken is breadcrumbed and fried, second the sauce is made separately and then used to smother the crispy chicken in a blanket of smooth, silky luxury. The sauce is not hot by any means, more warm and aromatic with distinctive fruity notes. It has a marked sweetness, especially once the honey is added. The texture of the sauce makes for a wonderful contrast with the crunch of the chicken. This recipe is perfect as a midweek supper, and due to the mild, fruity flavour of the sauce kids will love it. To sum up - a combination of fried chicken and yummy curry sauce? Yes please!


1First make the sauce.

2Heat 1tbs sunflower oil in a saucepan and add the flour.

3Cook the mixture for under a minute before adding the Katsu curry blend. Stir this spiced mixture in and cook for a further minute.

4Slowly pour in the water or chicken stock, stirring all the time to avoid any lumps. Add the honey, soy sauce and a bay leaf.

5Bring the sauce to the boil, then reduce the heat and let it simmer away for 15 minutes or so until the sauce has thickened to a bechamel-like consistency – thick, but still pourable. At this stage you can add more water or stock for a more desirable consistency. You want to achieve a nice, thick, velvety smooth sauce.

6Remember to keep an eye on the pan and give it the odd stir to prevent sticking or burning.

7Now for the chicken. To prepare, run a knife through the middle of the thick part of the breast and open it up – this will ensure the chicken cooks evenly.

8Dredge the chicken first in the flour, then in the egg and lastly in the panko crumbs.

9Heat an inch or two of sunflower oil in a heavy, deep frying pan.

10To check the temperature of the oil, throw in a morsel of bread – when it sizzles and rises to the surface immediately, the oil is hot enough.

11Lay the breaded chicken into the oil and fry for 5 minutes or so on either side, until the chicken is golden and crispy.

12Of course with chicken ensure that it is thoroughly cooked through.

13Remove from the pan and drain on kitchen paper.

14To serve, slice the chicken diagonally then smother it with your katsu sauce, alongside plain steamed rice and a crispy salad.


2 chicken breasts

1 egg, beaten

100g panko breadcrumbs

50g flour, seasoned with salt and pepper

For the Sauce

2 tsp Katsu curry blend

1 tsp soy sauce

2 tsp honey

1 bay leaf

1tbs plain flour

250ml water or chicken stock