Japanese katsu chicken curry

A classic favourite made at home.

  • 15 mins preparation
  • 25 mins cooking
  • 30 mins marinating
  • Serves 4
  • Print
Golden crumbed chicken is made even tastier with a generous drizzle of a sweet curry sauce. Served on a bed of rice, this is one flavour-packed and filling dish that's perfect for families on a budget.
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Japanese katsu chicken curry
  • 4 chicken thigh fillets, trimmed
  • 1/3 cup seasoned flour
  • 1 egg
  • 1 tablespoon water
  • 1 cup panko breadcrumbs
  • 1/3 cup vegetable oil
  • 1 onion, thinly sliced
  • 1 carrot, chopped
  • 4 clove garlic, finely chopped
  • 1 tablespoon curry powder
  • 2 teaspoon cornflour
  • 2 cup chicken stock
  • 1 tablespoon light soy sauce
  • 2 teaspoon honey
  • sushi rice, sliced green onion, salad to serve


Japanese katsu chicken curry
  • 1
    Dust chicken in flour, shaking off excess. Dip into combined egg and water, then coat in crumbs, pressing well. Chill until needed.
  • 2
    In a medium saucepan or wok, heat 1 tablespoon oil on medium. Cook onion for 4-5 minutes, stirring, until golden. Reduce heat to low. Add carrots and garlic. Cook for 6-8 minutes, until tender.
  • 3
    Stir in curry powder and cornflour. Cook for 1 minute. Remove from heat. Gradually add stock, stirring until smooth. Mix in soy and honey. Return to heat. Bring to boil, stirring. Reduce heat to low and simmer for 10 minutes. Season to taste.
  • 4
    Meanwhile, in a large frying pan, heat remaining oil on medium. Cook chicken for 3-4 minutes each side, until golden and cooked through. Drain on paper towel.
  • 5
    Slice chicken and arrange on a of bed rice. Spoon over curry sauce. Sprinkle with sliced green onion. Accompany with salad.


Make a refreshing, crunchy salad of shredded cabbage, finely sliced red capsicum and sliced green onions. Chilling coated chicken will help keep the crumbs on during cooking.

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