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Japanese Chicken Katsu Curry

Chicken katsu curry is one of the most loved Japanese comfort dishes, combining crispy breaded chicken with a rich, mildly spiced curry sauce. This is a recipe I often make when I want something hearty and familiar that never fails to please. It is simple enough for a weeknight meal but always feels satisfying and comforting.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 2 people
Course: Lunch, Main Course
Cuisine: Japanese
Ingredients Method Video Notes

Ingredients
  

Chicken Katsu
  • 2 piece chicken thigh fillets deboned
  • 3 tbsp plain flour seasoned with salt and pepper
  • 1 piece egg beaten
  • 100 g panko breadcrumbs
  • 500 ml vegetable oil for shallow frying
Curry Sauce
  • 1 piece small onion diced
  • 1 piece carrot diced
  • 55 g Japanese curry block about 2 small cubes
  • 500 ml cold water
  • 1 tbsp Worcestershire sauce
  • 1/2 tbsp tomato purée
Optional Garnish
  • 1 tbsp Bulldog Vegetable & Fruit Sauce tonkatsu sauce
  • 1 piece Spring onion finely chopped
  • 1 piece Red chilli finely chopped

Method
 

Prepare the Curry Sauce
  1. Heat 2 tbsp oil in a medium non-stick pot over medium heat.
  2. Add diced onion and carrot and stir-fry for about 4 minutes until softened.
  3. Add water, curry block, Worcestershire sauce, and tomato purée.
  4. Simmer gently for about 5 minutes, stirring occasionally, until the curry thickens and the carrot is tender. Set aside.
Prepare the Chicken Katsu
  1. Set up three bowls: one with seasoned flour, one with beaten egg, and one with panko breadcrumbs.
  2. Coat each chicken thigh in flour, dip into egg, then coat evenly with panko.
  3. Heat oil in a pan over medium heat. Shallow fry the chicken for 8 to 10 minutes, turning occasionally, until golden brown and cooked through.
  4. Remove from oil and rest briefly before slicing.
Serve
  1. Slice the chicken katsu and serve with steamed Japanese rice and curry sauce.
  2. Garnish with Bulldog sauce, spring onion, and red chilli if using.

Video

Notes

  • Use chicken breast if preferred, but thighs stay juicier.
  • Adjust curry thickness by adding more water if needed.
  • Serve immediately for the crispiest texture.
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