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5 Star - Restaurant Quality Japanese Chicken Katsu Curry

Posted by AOS Marketing on


  • 2 boneless chicken breasts
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 2 potatoes, peeled and chopped
  • 2 tablespoons vegetable oil
  • 2 tablespoons curry powder
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 2 cups chicken stock
  • Salt and pepper to taste
  • Cooked rice for serving


  1. Preheat the oven to 375°F.

  2. Cut the chicken breasts in half lengthwise to make 4 thin cutlets.

  3. Place the flour, beaten eggs, and panko breadcrumbs in separate shallow bowls.

  4. Coat each chicken cutlet in flour, shaking off any excess, then dip in the beaten eggs and coat in the panko breadcrumbs.

  5. Place the chicken cutlets on a baking sheet and bake for 20-25 minutes until golden brown and cooked through.

  6. While the chicken is cooking, heat the vegetable oil in a large pot over medium-high heat.

  7. Add the chopped onion, carrots, and potatoes and stir-fry for 5-7 minutes until lightly browned.

  8. Add the curry powder and stir to coat the vegetables.

  9. Add the honey, soy sauce, and chicken stock and bring to a simmer.

  10. Simmer for 15-20 minutes until the vegetables are tender and the sauce has thickened.

  11. Season with salt and pepper to taste.

  12. Serve the chicken katsu over cooked rice, topped with the curry sauce and vegetables.

We found the following 5 star rated recipe for this dish.

This recipe features crispy chicken cutlets served over rice and topped with a rich and flavorful curry sauce. It also includes step-by-step instructions and helpful tips for achieving the perfect texture and flavor, such as using panko breadcrumbs and a combination of onions, carrots, and potatoes for the curry sauce.


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