Chicken Katsu Curry

by Lisa K. on Thu, January 24, 2019

Chicken Katsu Curry is a Japanese staple of Crispy Chicken served with Rice and Curry sauce. You can get the curry blocks from supermarkets and choose the spice level: Mild, hot and extra hot. Cooks in only half an hour, this no-tumis curry sauce is a nice change for dinner.

Japanese style curry

Serves 2 people

Curry sauce will thicken as the curry blocks melt.

Flattening chicken breast helps it cook faster evenly and also tenderizes the meat.

Foodster's Verdict

Chicken Katsu Curry


  • Preparation
  • Total
    2 chicken breast
    Salt and pepper
    ½ cup flour
    1 egg
    1 cup breadcrumbs

    Curry Sauce
    ½ yellow onion, sliced
    1 carrot, diced
    1 potato, diced
    3 cups water
    1 packet curry paste (4 cubes)


1. Sauté onions, carrot and potato until slightly browned. Add water and bring to a simmer.

2. Add curry cubes, cook until veggies are tender and curry has thickened. Keep warm.

This was the brand of Japanese Curry we used. There are many other choices available.

3. Season chicken breast with salt and pepper and flatten with rolling pin or some heavy object you have.

4. Take chicken and dredge in flour, then dip in beaten egg and finally coat it with breadcrumbs. Deep fry for 2 – 3 minutes until chicken is cooked through and golden brown.

5. Cut up chicken and serve with hot rice and yummy curry.