Chicken Katsu Curry

I make a lot of curries, it’s true.   But have I ever made a Japanese curry before – a katsu curry?   No.  So, clearly that state of affairs needed to be rectified.   In a katsu curry, the chicken is coated in breadcrumbs and then fried and served with the curry sauce.   Because of this, it’s quite different to other curry recipes.   The sauce is also quite sweet because of the honey and the carrots.   In taste it reminded me of the curry sauce I used to make at university which was from a student cook book.  I hadn’t thought about that sauce for years until I tasted this!   As I come from a very rural area I had never eaten curry in a restaurant and knew very little about Asian cuisines at the time.  The only curry sauce I had had was served with chips from the local fish and chip shop.   Since that time my tastes have expanded enormously, I’ve eaten hundreds of curries, both at home and in countless restaurants, but  usually Indian, Malaysian or Thai.   I’m not the biggest fan of Japanese food.   But if all Japanese food was as tasty as this katsu curry, I would definitely change my mind.

The recipe I followed was by Gizzi Erskine and can be found here.   The curry sauce makes enough for four people so half can be frozen.

Ingredients – serves 2

2 chicken breasts, cut into strips

1 egg

Flour, seasoned with salt and pepper

Breadcrumbs – panko, if you can get them


Curry Sauce Ingredients

1 onion, finely diced

5 cloves garlic

2 carrots, finely diced

2 tbsp plain flour

1 tbsp hot or medium curry powder

600ml chicken stock

2 tsp honey

1 tbsp soy sauce

1 bay leaf

1 tsp garam masala

How to make Chicken Katsu Curry

1. Heat a little oil in a saucepan, add the onion, carrot and crushed garlic.   Stir then leave to sweat for about 10 minutes.   Stir every so often to prevent it sticking and burning.

2. Add the flour and curry powder.    Stir and cook for a minute then add the chicken stock, slowly and stirring to avoid getting lumps in it.

3. Add the honey, soy sauce and bay leaf.   Bring it to the boil then leave to simmer for about 20 minutes.   When it has thickened slightly add the garam masala.  Pour the sauce through a sieve, push with a spoon to get as much through as possible.    Keep warm until ready to serve.

4.Heat some oil in a frying pan to cook the chicken.    Put the egg, flour and breadcrumbs in three bowls.  Dip the chicken in the flour, then the egg, then the breadcrumbs and finally put in the frying pan.  It should take about 5 minutes on each side.

5. Serve with rice and the katsu curry sauce.

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