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Member recipe

Chicken Katsu Curry

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(11 ratings)

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Cooking time

Prep: 30 minutes Cook: 1 hour

Skill level



Serves 4

On a bed of rice this is a really tasty dish, the family love it every time I make it.

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Curry sauce

  • 1 onion
  • 2 medium carrots
  • 4 cloves of garlic
  • 1 bay leaf
  • 2 tbsp plain flour
  • 1 tbsp curry powder
  • 500 ml chicken stock
  • 1tbsp runny honey
  • 1tbsp light soy sauce
  • 1/2 tsp garam masala


  • 4 chicken fillets
  • 1 egg
  • plain flour
  • breadcrumbs


  1. For the curry sauce: Chop 1 onion, 2 carrots and 4 cloves of garlic and sweat in 1tbsp olive oil for 20 mins until soft.

  2. Stir in 2 tbsp plain flour and 1tbsp curry powder, cook for 1 minute. Add 500ml chicken stock, 1tbsp runny honey, 1tbsp light soy sauce and a bay leaf, cover and simmer for 20 minutes.

  3. Remove bay leaf, add 1/2 tsp garam masala. Blend (the sauce should still be lumpy)

  4. For the chicken, cut into escalopes and bash with a rolling pin. Dip in flour, then egg and finally cover in breadcrumbs (put in fridge for about 30 mins). Put in the oven for about 25/30 mins at 180 degrees until golden and cooked through.

  5. Remove chicken from the oven, slice into pieces and place on a bed of rice and pour sauce over the chicken (enough to cover but not drown it).

Comments, questions and tips

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Bec Long
1st Mar, 2019
This is an amazing Chicken katsu curry recipe! Everybody I've cooke sit for has loved it. And it's not too bad for you either!
18th Jul, 2018
Delicious - the sauce was lovely, thick and tasted exactly like the katsus I've had out. The texture was had more vegetables, but this was no trouble and felt healthier. We had some breaded chicken steaks in the fridge from an offer, so we used those but next time I will make the the chicken. I split it into 3 portions, though if I wasn't greedy then it would have stretched to 4 without seeming like a dry seasoning as a previous commentor put. When I came back to box up the leftovers the sauce was even thicker and more like the katsu I've had. The only change I made to the sauce, was that I realised that we were out of soy half way through so I used half a tablespoon of fish sauce instead. I will definitely be making it again.
23rd Nov, 2017
Really disappointed with this one - once it’s cooked there’s so very little sauce that it just about covers the chicken and tastes more like a dry rub. Unlike any katsu I’ve ever had, and not in a good way.
mark-the-sparky's picture
13th Jan, 2018
Did you add the 500ml of stock?
6th Sep, 2017
So simple and delicious. I used a mild curry powder but would definitely recommend using at least a medium to give it a bit more of a kick and flavour. I used vegetable stock and a veggie chicken schnitzel to make this a vegetarian dish. Even the meat eaters loved it.
10th Aug, 2017
Great recipe. Easy to follow and tasted delicious, as good as any katsu I've eaten out. I signed up just to say this.
19th Oct, 2015
This recipe is absolutely spot on. Easy to follow and the end result was great. Cooked it for the family and they loved it :-)
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