Katsu curry with chicken

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


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


Gently pound the chicken breasts with a meat mallet and season with salt and pepper to taste. Beat the eggs in a deep plate. Place the panko breadcrumbs on a separate plate. Coat each chicken breast first in the egg and then in the panko breadcrumbs.

Fry the breaded chicken on both sides in hot oil until golden. Remove from the pan and place on a plate lined with paper towels to drain excess oil.

Cut the carrot into thin julienne strips, and finely chop the shallot. Briefly sauté the prepared vegetables in hot sesame oil.

Add the katsu curry paste and water to the sautéed vegetables. Cook for about 5 minutes, stirring occasionally, until the sauce thickens.

Cut the chicken breasts into strips about 1.5-2 cm wide along the longer side. On each plate, place half of the cooked rice, sprinkled with black sesame seeds. Pour the curry sauce over the rice and arrange the chicken strips on top.

Tip: You can also sprinkle the dish with chopped chives and serve with your favorite sprouts.

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