Dinner · Japanese

Chicken Katsu Curry

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · July 5, 2026

Crispy breaded chicken meets a silky, lightly spiced curry sauce in this Japanese takeaway favorite you can make at home. The sauce comes together in one pan while the chicken fries golden, and the whole thing lands on the table in under an hour. Serve it over fluffy white rice and it feels like a treat on any weeknight.

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Chicken Katsu Curry

Why you'll love this

  • Crispy chicken and silky curry sauce, better than takeaway.
  • One pan for the sauce, one for the chicken, done in 45 minutes.
  • Mild, family-friendly spice everyone will happily eat.
  • That golden crumb crackles under the smooth sauce.

EveryDayMeal recipe

Chicken Katsu Curry

Prep
15m
Cook
30m
Total
45m
Serves
4
Level
Medium

Ingredients

  • 4 chicken breasts, pounded to about 1cm thick
  • 2 tbsp plain flour (for coating)
  • 1 egg, beaten
  • 100g fine breadcrumbs
  • 230ml vegetable oil, for frying
  • 2 tbsp sunflower oil
  • 2 onions, sliced
  • 5 garlic cloves, chopped
  • 2 carrots, sliced
  • 2 tbsp plain flour (for sauce)
  • 4 tsp curry powder
  • 600ml chicken stock
  • 2 tsp honey
  • 4 tsp soy sauce
  • 1 bay leaf
  • 1 tsp garam masala

Equipment

  • Medium non-stick saucepan
  • Large frying pan
  • Fine sieve
  • Three shallow bowls
  • Meat mallet or rolling pin
  • Tongs

Instructions

  1. Heat the sunflower oil in a medium non-stick saucepan over medium heat, then add the onions and garlic and cook until soft and translucent, about 5 minutes, so the sauce turns out mellow and sweet rather than sharp.
  2. Stir in the carrots, lower the heat, and cook gently for 10 to 12 minutes until they begin to soften and everything smells fragrant.
  3. Sprinkle in the flour and curry powder and cook for 1 minute, stirring constantly, to toast off the raw flour taste and bloom the spices.
  4. Gradually pour in the chicken stock, stirring as you go to keep the sauce smooth and lump-free, then add the honey, soy sauce, and bay leaf and slowly bring to a boil.
  5. Reduce the heat and simmer for 20 minutes until the sauce thickens but still pours easily, then stir in the garam masala for a final warm hit of spice.
  6. Pour the sauce through a sieve into a clean pan, pressing to extract all the flavor, and keep it warm over low heat (this gives you that glossy, restaurant-smooth texture).
  7. Season both sides of the chicken with salt and pepper. Set out three bowls: flour, beaten egg, and breadcrumbs in a row.
  8. Dredge each chicken breast in flour, dip it fully in the egg, then press into the breadcrumbs, coating both sides evenly so it fries up crisp and even.
  9. Heat the frying oil in a large pan over medium-high heat until shimmering, then fry the chicken for 3 to 4 minutes per side until deep golden and cooked through.
  10. Rest the chicken on kitchen paper for a minute to drain excess oil, then slice into strips, spoon the warm curry sauce over the top, and serve with white rice.

Tips from the kitchen

  • Pound the chicken to an even thickness so it cooks through in the same time it takes to get the crumb golden.
  • Straining the sauce is worth the extra minute: it gives you that smooth, glossy katsu texture instead of a chunky curry.
  • Keep the oil hot but not smoking. If the breadcrumbs brown too fast, lower the heat so the chicken cooks through inside.

Estimated nutrition per serving: 560 cal · 42g protein · 38g carbs · 26g fat

Make it your own

  • Swap chicken for firm tofu or pork loin cutlets for the same crispy crumb.
  • Use panko instead of fine breadcrumbs for an extra crunchy coating.
  • Add a diced apple to the sauce for a subtle sweetness common in Japanese curry.

Storing & make-ahead

Store the sauce and chicken separately in the fridge for up to 3 days. Reheat the sauce gently on the stovetop, and crisp the chicken in a hot oven or air fryer at 200C for 8 to 10 minutes so it stays crunchy. The sauce also freezes well for up to 2 months.

Good to know

Can I bake the chicken instead of frying?
Yes. Spray the breaded cutlets with oil and bake at 220C for about 20 minutes, flipping halfway, until golden and cooked through. It will not be quite as crisp but works well.
What curry powder should I use?
A standard mild curry powder works great and keeps it family-friendly. For a more authentic Japanese flavor, look for Japanese curry powder or S&B brand.
How do I know the chicken is cooked?
It should reach 74C at the thickest point, or the juices should run clear when pierced. Even 1cm thickness cooks through in the 3 to 4 minutes per side.
Can I make the sauce ahead?
Absolutely. The sauce keeps in the fridge for 3 days and actually deepens in flavor. Just reheat it while you fry the chicken fresh.

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