ingredients

for the dish

120g rice (any rice will do!)

2 skinless chicken breasts

50g plain flour

2 eggs, lightly beaten

100g panko breadcrumbs

75ml vegetable oil, for deep-frying

40g mixed salad leaves

for the sauce (using our paste)

120g katsu paste

120ml coconut milk

for the sauce (from scratch)

2–3 tbsp vegetable oil 

1 onion, finely chopped 

1 garlic clove, crushed 

2.5cm piece of ginger, peeled + grated 

1 tsp turmeric 

2 heaped tbsp mild curry powder 

1 tbsp plain flour 

300ml chicken or veg stock 

100ml coconut milk 

1 tsp light soy sauce 

1 tsp sugar, to taste

chicken katsu curry

the one. the only. katsu curry. this wagamama legend is undoubtably the ultimate japanese comfort food

serves
2
prep time
10 mins
cook time
15 mins

how to make chicken katsu curry

ingredients

for the dish

120g rice (any rice will do!)

2 skinless chicken breasts

50g plain flour

2 eggs, lightly beaten

100g panko breadcrumbs

75ml vegetable oil, for deep-frying

40g mixed salad leaves

for the sauce (using our paste)

120g katsu paste

120ml coconut milk

for the sauce (from scratch)

2–3 tbsp vegetable oil 

1 onion, finely chopped 

1 garlic clove, crushed 

2.5cm piece of ginger, peeled + grated 

1 tsp turmeric 

2 heaped tbsp mild curry powder 

1 tbsp plain flour 

300ml chicken or veg stock 

100ml coconut milk 

1 tsp light soy sauce 

1 tsp sugar, to taste

instructions

step one

make the katsu curry sauce (if using our paste)

  1. add 120g katsu paste + the same amount of coconut milk to a pot. stir + bring to a simmer

  2. that’s it! how easy was that? skip the next step + head straight to the dish instructions

step two

how to make katsu curry sauce from scratch

  1. start to soften the onions, garlic + ginger. then add curry powder, turmeric. allow to sit on a low to medium heat

  2. add the flour, cook for 1 minute with the spices. add the chicken stock slowly, followed by the 100ml coconut milk. add pinch of sugar, salt + dash of soy sauce

  3. strain through a sieve, a little bit at a time, to make it smooth

step three

make the dish

  1. cook the rice according to the packet instructions

  2. split chicken fillets in half + coat in flour. soak each one in egg, then dip into breadcrumbs. make sure all sides of the chicken are covered, then put into the pan. cook fillets until golden brown

  3. slice the chicken into lengths + plate up next to the rice. add salad, or wok-fried greens to the plate alongside, then drench in curry sauce

step four

enjoy

  1. turn on the tv

  2. pour a drink

  3. sit back and enjoy

katsu curry faqs

what cuisine is katsu curry?

katsu curry is a japanese cuisine and is one of several western cuisines that have been adopted and altered to suit local tastes in japan. it has since become an integral part of japanese cuisine

what is chicken katsu curry?

a crispy fried cutlet of chicken coated with flaky japanese panko. the curry sauce is made using onions, garlic, and ginger, as well as curry powder, turmeric, chicken stock, coconut milk, soy sauce and sugar

what does katsu mean in katsu curry?

katsu (カツ) is a shortening of the word katsuretsu (カツレツ) which actually stems from the english word “cutlet”

is katsu curry spicy?

katsu curry isn’t known for being particularly spicy. if you do like your curry spicy, try opting for the firecracker instead or add a little hot sauce whilst you’re cooking