Chicken katsu

Chicken katsu

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(68 ratings)

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 breasts
  • 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 cloves, 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, questions and tips

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14th Aug, 2014
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
26th Feb, 2014
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
26th Jan, 2014
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!
Saize's picture
30th Dec, 2013
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
cheesecake lover 003
26th Nov, 2013
i hope this recipe will win me a cooking compition thanks for the support
11th Nov, 2013
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
23rd Sep, 2013
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 :)
12th Sep, 2013
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.
27th Aug, 2013
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
12th Aug, 2013
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.


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