Chicken katsu

Prep: 10 mins Cook: 30 mins


Serves 4
Katsu is a Japanese method of breadcrumbing chicken- this version is served with a rich curry sauce

Nutrition and extra info

Nutrition: per serving

  • kcal319
  • fat5g
  • saturates1g
  • carbs36g
  • sugars13g
  • fibre0g
  • protein34g
  • salt2g
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  • 4 skinless chicken breast
  • 1 large egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 8 tbsp finely crushed cornflakes or panko crumbs
  • 2 garlic clove, crushed
  • 1-2 tbsp Korma paste
  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 4 tbsp ketchup
  • 2 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 2 tbsp cornflour


  1. Heat oven to 200C/180C fan/gas 6. Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through.

  2. Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 mins.

  3. Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Great served with some rice and soya beans with finely sliced red chilli.

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Comments (47)

g4shallow's picture

Made this for the family last night, went down great with the kids and myself but my wife said it was too sweet for her so she wouldn't want it again. If I make it again I think I will do what hohare did.

hohare's picture

Easy peasy. Used crushed rice crispies for this which worked brilliantly. Didn't have Korma paste so I made my own with curry powder, garam Masala and oil - also used some onion, chilli, Worcester sauce and lime juice to give a bit more depth and tanginess to the sauce as I found it to be a bit sweet. Went down a treat!!

happytrudes's picture

Great store cupboard dish, very tasty and easy. I didnt have any korma paste so used tandoori paste which was perhaps a bit too sour and hot so i tempered it with a couple of tablespoons of coconut milk which really improved it, A winning go to recipe.

Eslbrown2's picture

Made this last night and was a great success! Although having read previous comments I used some of the ingredients from the 'lighter chicken katsu' recipe for the sauce. I fried off onions and garlic, added garam masala, garlic, turmeric and chili powder. Then a couple of tsp of korma paste, tom purée, chicken stock, soy sauce and honey. Boiled for ten mins and then added cornflower mixed with some cold water to thicken and was the perfect consistency!

sproom's picture

Made this tonight and really loved it, my youngest son said it was the 'best meal he had eaten in ages'. I am not the best cook, but found this easy. Used good quality chicken breasts, cornflakes, used a jar of decent Korma sauce and added soy sauce and a bit of hot chilli sauce, and it worked out really well. I am pleased with myself, often my cooking seems to be better in my imagination than on the plate but for once, they were the same ! I would recommend good quality chicken, I think it made a lot of difference.

MandTW's picture

Really enjoyed this. When I make it again I'll make the sauce more spicy and I'll add more stuff to the rice to make it a bit more interesting.

james_wilko1990's picture

First of all, this is quite nice. It's not a katsu curry and I've no idea what it actually is, but it tastes good. Secondly a few issues with the instructions - 1) Should flour the chicken before the egg, makes it easier for the crumbs to stick. 2) It takes more than 20 minutes to cook the chicken pieces. 3) The cornflour should be watered before pouring into the curry mixture or it just clumps together.

Cooking Freak's picture

Brilliant recipe, all the family enjoyed this. I used tikka paste instead of korma only because that's all I had in the fridge and it worked very well. My husband has travelled to Japan a couple of times with work and he says it's very close to the sauce he's had there! Top marks for this recipe

jkpaul's picture

I cooked this recently and it went down very well with the whole family - not too hot, very tasty, nice texture & quite filling. Best of all it was quite simple!

saiz's picture

Enjoyed by all the family. Used Madras paste instead. Added a little cream to cool the spice for my younger ones. Will differently be making this again this yr. :)

cheesecake lover 003's picture

i hope this recipe will win me a cooking compition thanks for the support

kgt553's picture

I agree with the previous reviews; it doesn't really taste like katsu curry, but it is tasty, and quick. I would consider adding a bit of chilli to give it a bit more of a kick another time.

Joda Cast's picture

My housemate came running to the kitchen to examine the awesome smell and I ended up making a batch for him too. Made as per the ingredients above and tasted awesome. really liked the curry sauce this recipe makes. Katsu is the breaded/flaked cutlet. If you are looking for the curry sauce ala Wagamama then you need an Asian store selling the curry sauce. But i would give this a try first :)

glebedecorative's picture

I love the sauce and experimented with it to make a veggie version using those naughty courgettes that get away and end up being about 3 inches in diameter and 10 inches long. Sliced in about a 1cm thickness and breaded and floured as above, just bake in the oven on an oiled baking sheet at 200 for about 40 mins turning halfway through - don't bother with the pre-frying, just makes a mess and brings nothing to the table apart from extra calories. The sauce works with both chicken and veggie stock - have tested both, although you may want to adjust the sugar depending on the saltiness of the veggie stock used. Accompanied by a lovely salad with lots of fresh coriander, this is a very tasty and cheap winner.

chillichops's picture

This was delicious and very quick and easy to make. I used Katsu curry paste instead of Korma. Served it with plain rice noodles and a sprinkling of fresh red chilli. Will definitely make again!

missfordy's picture

I really enjoyed this meal. Although it wasn't exactly like the Katsu curries I have had before it was a nice, cheap, filling meal. I had pretty much all of the ingredients to hand which was nice and I was able to make it easily and quickly. It was a nice quick 'after work' tea.

claironeill's picture

Really disappointed in this recipe.

I was suspicious about the use of korma paste and I should've known as the sauce tasted nothing like authentic katsu curry sauce. Was also far too sweet.

One positive from this recipe: Using cornflakes instead of breadcrumbs worked well.

samhinckley's picture

Wonderful - This was a huge success in our house.
I used breadcrumbs from an slightly stale white bread roll I had in. It worked fine.
Will definitely be making this again.

lakrentz's picture

What is the rice stuff on the side?


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Tips (1)

jmordal1's picture

I'm sorry, but I tried this recipe because it sounded easy and promising, but it turned out pretty awful and tasteless. The sauce was ok, but the chicken tasted of... well, plain chicken in breadcrumbs. I then cooked it again, but instead I first tenderised the chicken a bit, marinated in salt, pepper and garlic, then dipped first in plain flour, then beaten egg, and then the panko crumbs, and finally fried it in a pan - a method that most other recipes recommend. It was a million times better.