Katsu Curry with Chicken

Katsu Curry with Chicken

Do you enjoy Asian-inspired flavors? It’s time for a classic Japanese dish, katsu curry! Try out this recipe and let these new flavors become your favorite.


Breaded Chicken Breast

  • Chicken breast fillets – 2 pieces
  • Eggs – 2 pieces
  • Panko breadcrumbs – 1 cup
  • Rapeseed oil – 50 ml
  • Salt – 1 pinch
  • Black pepper – 1 pinch

Curry Sauce

  • Carrot – 1 piece
  • Shallot – 1 piece
  • Sesame oil – 1 teaspoon
  • Katsu curry paste – 50 g
  • Water – 150 ml


  • Jasmine rice – 100 g
  • Black sesame seeds – 0.5 teaspoon


Step 1: Tenderize Chicken Breasts Gently tenderize the chicken breasts and season with salt and pepper to taste. Beat the eggs in a shallow dish. Pour the panko breadcrumbs onto a separate plate. Coat each chicken breast first in egg, then in panko breadcrumbs.

Step 2: Fry the Chicken Fry the breaded meat on both sides in heated oil until golden brown. Then, remove them from the pan and transfer to a plate lined with paper towels to drain excess oil.

Step 3: Sauté Vegetables Slice the carrot into thin strips (julienne) and finely chop the shallot. Briefly sauté the prepared vegetables in heated sesame oil.

Step 4: Prepare the Curry Sauce Add katsu curry paste and water to the sautéed vegetables. Simmer the mixture for about 5 minutes, stirring occasionally, until the sauce thickens.

Step 5: Serve the Dish Slice the chicken breasts into strips about 1.5-2 cm wide along the longer side. Then, place half of the cooked rice on each plate, sprinkle with black sesame seeds. Pour curry sauce over the rice and arrange pieces of chicken breast on top.

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