Katsu curry with chicken

Katsu curry chicken

Do you enjoy flavors inspired by Asia? It’s time for a classic Japanese dish, Katsu Curry! Try this recipe and let these new flavors become your favorite.

Ingredients – breaded chicken

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

Ingredients – curry sauce

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


  • Jasmine rice – 100 g
  • Black sesame seeds – 1/2 teaspoon


Preheat the oven to 150°C. Place the panko breadcrumbs in a shallow dish. Beat the eggs in another shallow dish. Season the chicken breast fillets with salt and black pepper. Dip each fillet in beaten egg, then coat with panko breadcrumbs. Heat rapeseed oil in a frying pan over medium heat. Fry the breaded chicken until golden brown and cooked through. Remove from the pan and drain on paper towels.

Peel and finely chop the carrot and shallot. Heat sesame oil in a saucepan over medium heat. Add the chopped carrot and shallot. Sauté until softened. Add the katsu curry paste and cook for a minute to release its flavors. Pour in the water and stir well. Simmer for about 10 minutes until the sauce thickens slightly.

Cook jasmine rice according to package instructions. Slice the breaded chicken into strips. Serve the breaded chicken alongside the curry sauce and jasmine rice. Sprinkle with black sesame seeds for garnish. Enjoy your Katsu Curry!

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