Chicken Katsu Curry

5 from 2 reviews

An easy and authentic recipe for Chicken Katsu Curry which you can make at home from scratch. The chicken is coated with panko breadcrumbs for extra crunch, and the curry sauce contains a secret ingredient for the best flavour.


For the curry sauce

For the crumbed chicken


For the curry sauce

  1. Heat the oil in a small saucepan.
  2. Sauté the onions, garlic and carrots until they have softened.
  3. Add the curry powder and cook for 1-2 minutes.
  4. Add the stock and bring the saucepan to a gentle simmer.
  5. Peel the apples and coarsely grate them into the sauce.
  6. Add the soy sauce, Worcestershire sauce and sugar.
  7. Simmer gently for about 30 minutes.
  8. Strain the sauce into another saucepan. If you wish to keep your sauce textured, keep the solids in the strainer. Otherwise, if you wish to have a smooth sauce, discard the solids (although it would be a shame to throw away the carrots!).
  9. Bring the saucepan to a simmer and quickly whisk in some of the cornflour mixture. You may not need all of it. Alternatively, you may need to make more. Add enough cornflour mixture until the sauce has thickened to your liking.
  10. Taste the sauce for seasoning. Return the solids in the strainer to the sauce, if you are using them.

For the crumbed chicken

  1. In a shallow bowl, whisk together the egg, mustard, salt and pepper.
  2. In another shallow bowl, place the panko breadcrumbs.
  3. Heat the oil in a large saucepan, enough to shallow fry the chicken (about 1cm depth of oil).
  4. Dip the chicken first into the egg mixture, and then thoroughly coat the chicken with the panko breadcrumbs.
  5. Cook the chicken in the oil until lightly golden on each side.
  6. Serve the chicken with some steamed Jasmine rice and some curry sauce poured over the rice and chicken.

Kitchen Notes

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.