Curry in bowls with rice and sauce

Katsu curry

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(78 ratings)

Prep: 25 mins Cook: 40 mins


Serves 4

Make our easy katsu curry with options to adapt the recipe for vegetarian, vegan and gluten-free diets. You'll need chicken or tofu depending on your preference

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal743
  • fat32g
  • saturates16g
  • carbs80g
  • sugars14g
  • fibre6g
  • protein29g
  • salt1.4g


  • 4 tbsp rapeseed oil or vegetable oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 x 200g pouches cooked rice (we used brown basmati)



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • ½ large cucumber, peeled into ribbons
  • handful mint leaves or coriander leaves, or both
  • lime wedges, to serve

For the curry sauce

  • 1 tbsp rapeseed oil or vegetable oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 onions, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 large carrots, chopped, plus 1 peeled into ribbons
  • 2 garlic cloves, crushed
  • thumb-sized piece ginger, peeled and grated or finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tbsp curry powder, mild or medium depending on your spice tolerance
  • ½ tsp ground turmeric
  • 400ml can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 2 tsp maple syrup (or use honey if not cooking for vegans)
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

For the katsu

  • 1 tbsp cornflour
  • 8 chicken mini fillets, or a 280-300g block firm tofu, or half and half
  • 200g breadcrumbs (gluten-free if necessary)


  1. First, make the curry sauce. Heat 1 tbsp oil in a pan, cook the onions and chopped carrots until the onions are soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup or honey and 100ml water. Season well, cover and simmer over a low heat for 20 mins.

  2. Now make the katsu. In a wide bowl, mix the cornflour with 4 tbsp water and some seasoning. Dip the chicken or tofu into the flour mixture (if cooking for both vegans and meat eaters, make sure you dip the tofu first to avoid mixing it with meat). Place the breadcrumbs in another bowl and dip the chicken or tofu in it, turning until well coated.

  3. When the onions and carrots in the curry sauce are soft, blitz using a hand or table-top blender. If the sauce is too thick, add a little more water, check the seasoning, adding more salt, maple syrup or some lime juice, if you like. Keep warm.

  4. Heat the oil in a frying pan and cook the chicken or tofu for 4-5 mins on each side until golden and cooked through. Warm the rice and divide between bowls. Top with the curry sauce, katsu chicken or tofu, and serve with the cucumber, carrot ribbons, herbs and lime wedges.

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Comments, questions and tips

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Chloe Dulake's picture
Chloe Dulake
29th Apr, 2020
I probably should have read the comments before so that's my fault It tasted nice but like others have said its definitely not katsu curry, very pale and more like soup
Lucy Thomas's picture
Lucy Thomas
17th Apr, 2020
Very tasty! We didn't have carrots so substituted in sweet potato which was gorgeous. Chicken takes a little longer to cook in the oil than the recipe suggests but will definitely make this again.
Sabrina Howell's picture
Sabrina Howell
16th Apr, 2020
Wish I'd read the reviews before I'd wasted time making this weird sweet sauce. Absolutely not Katsu curry as I have ever tasted and if you are looking for katsu curry as you know it I would look elsewhere : (
6th Apr, 2020
This is not katsu curry sauce at all. It's a mediocre curry sauce at best. Very disappointed
Laura Coventry
30th Mar, 2020
This is not katsu curry. This is spiced carrot soup. If you want spiced carrot soup on your rice and chicken then great, go for it. But if a classic katsu curry is what you're after then you're going to be thoroughly disappointed.
18th Apr, 2019
I’ve never had Katsu chicken so am only going by my 18 year old daughters reaction to this recipe. Her favourite meal is Katsu curry if it’s on the menu. Firstly this took a lot of bowls and pans to make. The chicken was nice, however my family felt that the sauce had the taste and texture of a soup rather than a curry sauce. I would agree it was like a spiced carrot soup. It all got eaten but I think I’ll look for an alternative sauce recipe next time.
17th Sep, 2019
1 thing all of these Katsu curry recipes are missing is Potato, Small dice some potato and cook it out when cooking the onions, it will thicken the soup and when you blend it, will make it smoother.
30th Jan, 2019
This got a big thumbs up from all of the family. Can't fault the recipe and will be making it again.
14th Jan, 2019
This is a brilliant recipe! I made it using aubergine instead of chicken or tofu and it was really straightforward and very tasty. I also used light coconut milk instead of full fat, to reduce the calorie count. The only thing is that my curry powder already contains turmeric, so when I added the extra 1/2 tsp it did go quite yellow! Still tasted great, but I wouldn't add the extra turmeric next time. Highly recommend.
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