Chicken Katsu Curry

5 from 2 reviews



for the chicken katsu

  • 4 chicken thigh fillet
  • salt and pepper
  • 1 cup flour
  • 2 egg beaten
  • 1.5 cup japanese bread crumbs
  • canola oil for frying

for the curry sauce

  • 750ml water
  • Your favorite curry cubes, I used s&B Golden Curry
  • 2 potatoes, cut into cubes
  • 2 carrots, cut into cubes


  1. Cook the Curry Sauce: Bring water to a boil in a pot. Add the S&B Golden Curry Roux cubes and stir to dissolve.
  2. Add the potato and carrots. Simmer for 15 minutes until thickened and the vegetables are cooked.
  3. Turn off heat and cook the chicken katsu.
  4. Make the Chicken Katsu: Season the chicken thigh fillets with salt and pepper.
  5. Place the flour, egg, and bread crumbs on separate shallow bowls or plate to get ready for dredging.
  6. Working one thigh fillet at a time, coat a chicken fillet with flour. Shake off excess flour, then place it in the egg to coat all over. Allow excess egg to drip, then transfer to the breadcrumbs.
  7. Cover the entire thigh fillet with breadcrumbs, making sure that a good layer of breadcrumbs is stuck on both sides. Repeat for the rest of the pork slices.
  8. Heat oil in a deep frypan to 170-180ºC. Depth of oil should be twice the thickness of the meat you’re frying.
  9. Fry each thigh fillet pork slice for 5-7 minutes. Frying time would depend on the thickness of your thigh fillet. Each should be golden brown when cooked. Remove cooked chicken katsu and transfer on a paper lined plate.
  10. To Serve: Put rice in a shallow bowl, add the chicken katsu in the middle and scoop a generous amount of curry sauce on top.