Chicken katsu curry recipe
This recipe creates a popular Japanese dish featuring crispy, breaded chicken cutlets served with a mild, flavorful curry sauce.
Welcome to the taste of modern Japan! This recipe guides you through creating a beloved dish featuring a perfectly cooked, crispy chicken cutlet (similar to Tonkatsu) paired with a rich, yet mild, Japanese-style curry sauce.
This dish is celebrated worldwide for its satisfying combination of textures—the crunchy, golden-brown coating of the chicken against the smooth, savory sauce. Unlike hotter Indian or Thai curries, the Japanese version offers a comforting sweetness and depth of flavor that is universally appealing.
Get ready to transform simple ingredients into a deeply satisfying, full-flavored meal that brings the heart of Japanese home cooking straight to your table.
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Prep time: 20 minutes
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Cook time: 30 minutes
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Total time: About 50 minutes
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Servings: 4
Ingredients
For the Chicken:
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4 skinless, boneless chicken breasts
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2 slices of wholemeal bread (from a small loaf, processed into fine crumbs)
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Finely grated zest of 1 lemon
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3 eggs, lightly beaten
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Cooking oil spray (or a small amount of oil for baking)
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Salt and pepper for seasoning
For the Curry Sauce:
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2 onions, sliced
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5 cloves garlic, crushed
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2 carrots, grated
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1 level tablespoon mild curry powder (ensure it’s composed primarily of spices and herbs)
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1 tablespoon tomato purée
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600 ml hot chicken stock
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A pinch of sweetener granules (or a small amount of sugar/honey, optional)
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4 teaspoons soy sauce
To Serve (optional):
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Plain boiled rice
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Shredded spring onions
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Thinly sliced chilli