Name: Katsu chicken curry recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: asian
Ingredients: 4 chicken breast fillets small; 1/4 cup plain flour; 1 egg; 1/4 cup water; 1 1/2 cups panko breadcrumbs; 1 tbs vegetable oil; 1 brown onion finely chopped small; 2 tsp fresh ginger grated; 2 garlic cloves crushed; 3 tsp curry powder; 1 1/2 tbs plain flour; 1.5 cups Chicken Style Liquid Stock; 1 1/2 tbs soy sauce; 3 tsp rice vinegar; 2 tsp honey; 2 tsp tomato paste; 1 vegetable oil for frying; 4 serves white rice *to serve; 1 carrot large shredded; 3 spring onions shredded; 2 tbs pickled pink ginger shredded; 1 pinch salt and pepper to taste

by Australia's Best Recipes Team Last updated on 01/13/2025

A favourite dish of Japan, and now also in Australia, some would say a katsu curry is tastier than a common chicken schnitty drizzled in gravy. These chicken fillets are coated in panko crumbs and pan-fried until golden, creating an irresistible crispy crust. Dipping the sliced pieces of the chicken into the most delicious sweet curry sauce is when the real fun begins, bringing an explosion of crunch and flavour to your taste buds.

How to make this katsu chicken curry: key tips

After crumbing the chicken, it needs to go into the fridge for around 10 minutes. This helps to firm up the crumb layer so it will stay intact as it cooks.

You can transfer your cooked chicken to a plate lined with paper towel, if you like, to drain away any excess oil, helping the crumb to stay super crunchy.

Key ingredients in this katsu chicken curry recipe

Small chicken breast fillets are used for this dish, but you can easily swap them for pork cutlets (tonkatsu), if you like, which is the way this dish is commonly eaten in Japan.

Panko crumbs are larger, flakier and coarser than standard breadcrumbs. They are made using crustless white bread, while regular breadcrumbs are made using any type of bread, along with the crusts. You can buy panko at most supermarkets.

This curry is made using a Japanese curry powder, which is milder and less sweet than regular yellow curry, but you can certainly swap it out if that’s what you have. Japanese instant curry roux is available in block and powder forms from Asian grocers and bigger supermarkets. The roux blocks contain a blend of spices and starch that thicken the curry while imparting a rich, creamy texture.

You can find pickled pink ginger in the Asian food aisle of most major supermarkets.

Lovin’ crumbed chicken? These 13 crunchy and crumbed chicken recipes will hit the spot. And if you want to know what else you can do with chicken breasts, here are 12 delicious ways to cook chicken breasts.

Introduction and additional recipe notes by Natasha Shaw.

- Australia's Best Recipes Team

Ingredients

4 chicken breast fillets small
1/4 cup plain flour
1 egg
1/4 cup water
1 1/2 cups panko breadcrumbs
1 tbs vegetable oil
1 brown onion finely chopped small
2 tsp fresh ginger grated
2 garlic cloves crushed
3 tsp curry powder
1 1/2 tbs plain flour
1.5 cups Massel* Chicken Style Liquid Stock
1 1/2 tbs soy sauce
3 tsp rice vinegar
2 tsp honey
2 tsp tomato paste
1 vegetable oil for frying
4 serves white rice *to serve
1 carrot large shredded
3 spring onions shredded
2 tbs pickled pink ginger shredded
1 pinch salt and pepper to taste

*Massel is recommended by Australia's Best Recipes

Method

Step 1

Place flour on a plate. Season with salt and pepper. Whisk egg and water in a shallow bowl. Place breadcrumbs on a plate. Toss 1 piece of chicken in flour to coat. Dip in egg mixture, then toss in breadcrumbs, pressing to secure. Place onto a plate. Repeat with remaining chicken. Refrigerate for 10 minutes.
Step 2

Meanwhile, heat 1 tablespoon vegetable oil in a small saucepan. Cook onion, stirring, for 3 minutes. Add fresh ginger, garlic and curry powder and cook for 1 minute. Add flour and cook for 1 minute. Gradually stir in chicken stock until smooth. Stir in soy sauce, vinegar, honey and tomato paste. Bring to the boil. Reduce heat and simmer for 8-10 minutes or until thickened slightly.
Step 3

Add enough vegetable oil in a large frying pan to shallow fry. Heat over medium heat. Cook chicken for 5-6 minutes each side or until golden and cooked through. Transfer chicken to a board. Cool for 2 minutes. Thickly slice.
Step 4

Divide steamed rice among serving plates. Arrange chicken alongside rice. Top with carrot, spring onions and pink ginger. Drizzle sauce on plate. Serve.

Recipe Notes

from Australia’s Best Recipes team

Can I cheat this katsu chicken curry?

If you’re time poor, you can buy already crumbed chicken breast schnitzels. Try to find panko-crumbed chicken, if you can, so that it is more authentic for the dish.

Why are the crumbs sliding off my chicken in the pan?

The trick for crumbs that adhere well is to pat your chicken fillets dry with paper towel on all sides before you begin coating them. Excess moisture on the fillets will cause the flour to become soggy and so it won’t stick to the chicken properly. Chilling the crumbed chicken in the fridge for 10-30 minutes will also help the crumbs stay put.

Can I make the curry sauce ahead of time?

This curry tastes even better the next day as the flavours have had more time to develop. Simply store it in an airtight container in the refrigerator and reheat it gently on the stovetop or in the microwave when you’re ready to serve it.