Chicken Katsu Curry Rice

Flavourful Japanese curry rice served with chicken katsu makes the ultimate comfort food.
2 Pax
COOK TIME                      
30 Minutes


1 tbspVegetable Oil
1Onion, chopped
5 clovesGarlic, peeled
2Carrots, chopped
1 tbspPlain Flour
1 tbspCurry Powder
600mlChicken Stock
2 tbspBrown Sugar
1 tbspSoy Sauce
1Bay Leaf
1/2 tbspGaram Masala
4Small Chicken Breasts
100gFlour, seasoned with Salt & Pepper
1Egg, beaten lightly
250gPanko Breadcrumbs
Oil for Frying
1 ServingJapanese Rice
Pickles, to serve
Salad, to serve


1To make the sauce, heat the oil in a small pan. Add the onion and garlic, and saute it for 2 minutes.
2Throw in carrots and cook it for 10 minutes with the lid on until carrots are soft.
3Stir in the flour and curry powder, and cook for a minute.
4Pour in the stock slowly until combined. Do this gradually to avoid getting lumps.
5Add the sugar, soy sauce, and bay leaf, and bring to the boil. Then reduce heat and simmer for approximately 20 minutes or until sauce thickens.
6Add the garam masala, then pass the sauce through a sieve.
7Lay the seasoned flour, egg, and breadcrumbs on separate plates.
8Coat the chicken in the flour, then dip it into the egg and finally into the breadcrumbs.
9Heat the oil in a frying pan and fry the breaded chicken for 5 minutes on each side, or until golden.
10Remove the chicken from the pan and blot it with a paper towel.
11Slice the chicken diagonally and serve with the sauce drizzled over, rice, pickles, and salad.
For a healthier option, skip the deep frying and prepare the katsu in the oven instead.

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