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Overhead vew of a chicken katsu and curry sauce rice bowl on a grey stone background.
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Chicken Katsu Curry

This easy weeknight friendly version of a Chicken Katsu Curry takes just 35 minutes to make, and is baked, not fried with crispy chicken, fluffy rice and a rich Japanese-style coconut curry sauce. 
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dinner
Cuisine: Japanese
Servings: 2 servings
Author: Margie

Ingredients

  • 1 large chicken breast
  • 75 g 2.5 oz panko breadcrumbs
  • 50 g 1/3 cup + 1 tbsp plain flour
  • 1 egg
  • 2 tbsp sunflower oil
  • 1 onion
  • 1 inch piece fresh ginger
  • 2 garlic cloves
  • 1 tbsp curry powder
  • 1 tbsp plain flour
  • 300 ml 1 1/4 cups chicken stock
  • 200 ml 1/2 can coconut milk
  • dash of soy sauce
  • 1 cup basmati rice to serve
  • 1 red chilli to serve
  • 1 spring onion to serve

Instructions

  • For the chicken katsu, butterfly the chicken breast lengthways to create two thin pieces.
  • Prep 3 bowls with the breadcrumbs, flour and egg. Coat the chicken in the flour, then the egg followed by the breadcrumbs.
  • Brush over a little sunflower oil on each side and bake in the oven at 220C for around 15 minutes turning halfway until golden and crisp and the chicken is cooked through.
  • For the curry sauce, finely dice the onion and grate the ginger and garlic. Soften the onions in a pan in a little sunflower oil, add the ginger and garlic followed by the curry powder and flour. Gradually stir through the chicken stock followed by the coconut milk and soy sauce. Allow the sauce to gently simmer and thicken for around 10 minutes.
  • Add the rice to a saucepan, cover with water and stir to remove any excess starch. Carefully tip the starchy water away and cover with fresh cold water an inch above the surface. Bring to the boil, and as the rice starts absorbing the water cover with a tea towel and a lid and leave for 5 to 10 minutes and fluff with a fork.
  • Slice the chicken into strips and serve with a generous spoonful of rice, lots of the lovely curry sauce and top with diced fresh chilli and spring onion.

Notes

We like a Japanese curry powder for an authentic katu flavour, but regular British-style curry powder will also make a delicious curry sauce. Japanese roux cubes would also be a great option, just don't add any flour to thicken the sauce.