Looking for a hearty, comforting dish that’s a guaranteed crowd-pleaser? Say hello to Chicken Katsu Curry! This Japanese-inspired favourite combines crispy, golden chicken schnitzels with a rich and velvety curry sauce that’s bursting with flavour. Served over fluffy steamed rice and paired with fresh, crunchy sides, it’s a meal that hits all the right notes. Perfect for cozy dinners or impressing your guests, this recipe is easy to make and even easier to devour!

If you’re anything like me, there’s something about the perfect combination of crunchy chicken and a warm, flavourful sauce that just feels like a big hug in a bowl. Chicken Katsu Curry is one of those dishes that instantly satisfies—it’s comforting, full of flavour, and surprisingly simple to make. Whether it’s a rainy evening or a busy weekday, this dish always delivers.

The best part? You don’t need fancy ingredients or hours in the kitchen to whip this up. The golden, crispy Chicken Katsu is made with panko breadcrumbs for that satisfying crunch, and the curry sauce? Oh, it’s silky, savory, and has just the right balance of sweetness and spice. You can even make the sauce ahead of time, so all you have to do is fry up the chicken and serve.

I also love how versatile this dish is. Serve it with a scoop of steamed rice for a classic combo, or add some shredded cabbage and spring onion curls for a fresh crunch. It’s even better the next day, so don’t be shy about making extra—it reheats beautifully and makes for the ultimate leftover treat.

Ready to turn your kitchen into your favourite Japanese-inspired eatery? Then I highly suggest trying this Katsu Curry that’ll have everyone asking for seconds (and maybe even thirds!).

1 tablespoon neutral oil
1 large brown onion, sliced
2 medium carrots, thinly sliced
2 teaspoons each finely chopped garlic and ginger
1 tablespoon each curry powder and plain flour
1 teaspoon garam masala
1 ½ cups (375ml) prepared chicken stock
160ml can coconut milk
1-2 tablespoons each soy sauce and honey

TO SERVE (OPTIONAL EXTRAS)

Steamed rice
Thinly shaved green cabbage
Spring/green onion curls (or thin slices)
Coriander leaves
Toasted white sesame seeds

Instructions

CHICKEN KATSU

Combine panko and black sesame seeds in a shallow bowl and season with salt and pepper. Place flour on a plate or in freezer bag, season well with salt and pepper. Whisk egg and milk together in a separate shallow bowl.
Working with 1 chicken piece at a time, coat with the flour, shaking off any excess. Dip into the egg mixture, allowing excess to drip off, then coat both sides in the panko mixture. Transfer to a plate. Repeat with remaining chicken, flour, egg mixture and panko crumbs. Cover and chill while making the Curry Sauce.

CURRY SAUCE

Heat oil in a pan over medium high heat. Add the onion, carrot, garlic, ginger and a large pinch of salt. Cook, stirring often, for 5-6 minutes or until softened.
Add the curry powder, plain flour and garam masala. Cook, stirring, for 1 minute.
Pour in the chicken stock whilst constantly stirring and stir until combined. Add the coconut milk and stir to combine, then add the soy sauce and honey (starting with 1 tablespoon of each first, then taste and adjust with remaining to suit your tastebuds). Bring to a simmer, then reduce heat to low and simmer for 3-5 minutes or until carrot is soft. Set aside to cool slightly.
Once slightly cooled, pour the sauce into a blender or food processor and blend until smooth. (THIS STEP IS OPTIONAL – YOU CAN SERVE AS IS)
TIP: The curry sauce can be made ahead of time (up to 3 days) and reheated over low heat on the stove or in the microwave just before serving. It also freezes well for up to 3 months.

COOKING THE KATSU

Heat enough oil in a frying pan to come 0.5cm-1cm up the sides over medium-high heat. Cook chicken, in batches, for 4 to 5 minutes each side or until golden brown and cooked through. Transfer to a plate lined with paper towel to drain.

SERVE THE KATSU CURRY

To serve the katsu curry, slice each Chicken Katsu into 1cm thick slices. Place into a bowl with rice and pour over the Curry Sauce. Serve with optional sides.

Notes

COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.
PANKO BREADCRUMBS
Panko breadcrumbs are a type of flaky, coarse breadcrumb originating from Japan. They are made from white bread without crusts, resulting in a lighter, airier texture compared to regular breadcrumbs. Panko breadcrumbs are known for their exceptional crispiness and are commonly used as a coating for fried foods, providing a crunchy exterior. They are also used as a topping for casseroles and other baked dishes to add texture and a golden-brown finish. They are available from all supermarkets or Asian grocers.

Hello! I'm Kate.

Chicken Katsu Curry

You may also like