This chicken katsu curry is the ultimate comfort food — crispy, golden breaded chicken sliced over fluffy rice and smothered in a rich, gently spiced Japanese-style curry sauce.
It’s surprisingly easy to make at home and tastes just like your favourite takeaway version. Perfect for a cosy night in or when you’re craving something hearty, crunchy, and packed with flavour.
If you like bold, comforting flavours, you might also enjoy my Creamy Harissa Chicken with Herby Couscous – it’s rich, satisfying, and full of spice.
🍴 Tools You’ll Need
Non-stick frying pan – Ideal for shallow frying the chicken to golden perfection. Go for a reliable pan like this.
Saucepan – For simmering the curry sauce. A medium-sized pan like this is just right.
Stick blender – Optional, but great for smoothing out the curry sauce. Something like this one works a treat.
Rolling pin or meat mallet – For flattening the chicken evenly. Try one like this for easy prep.
🍷 Wine Pairing
This crispy, savoury chicken dish with rich curry sauce pairs beautifully with a chilled Riesling – its slight sweetness and acidity balance the spice and richness. Prefer red? A light, juicy Pinot Noir works too, especially if served slightly chilled.
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Crispy Chicken Katsu Curry with Rich Japanese-Style Sauce
Ingredients
For the chicken:
- 2 skinless chicken breasts
- 4 tbsp plain flour
- 1 egg beaten
- 60 g panko breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
For the curry sauce:
- 1 tbsp vegetable oil
- 1 small onion finely chopped
- 1 garlic clove minced
- 1 tsp grated fresh ginger
- 1 tbsp curry powder medium
- 1 tbsp plain flour
- 300 ml chicken stock
- 1 tbsp soy sauce
- 1 tsp honey
- Salt to taste
To serve:
- 200 g cooked jasmine or basmati rice
- Sliced spring onion or pickled radish optional garnish
Instructions
- Flatten the chicken breasts slightly between two sheets of baking paper using a meat mallet like this one, or the palm of your hand. Season both sides with salt and pepper.
- Set up three shallow bowls: one with flour, one with the beaten egg, and one with panko breadcrumbs. Dip each chicken breast into the flour, then egg, then breadcrumbs, pressing to coat well.
- Heat a generous layer of oil in a non-stick frying pan such as this over medium heat. Fry the breaded chicken for 4–5 minutes per side until golden and cooked through. Transfer to a paper towel-lined plate to rest.
- To make the curry sauce, heat oil in a saucepan like this one. Add chopped onion and cook until soft. Stir in garlic, ginger, and curry powder, then the flour.
- Slowly pour in the chicken stock, whisking until smooth. Add soy sauce and honey, then simmer gently for 8–10 minutes. If you prefer a smooth sauce, use a stick blender like this to blend it directly in the pan.
- Slice the chicken and serve over hot rice. Spoon over the curry sauce and garnish with spring onion or pickled radish if using.
Top Tips for this Chicken Katsu Curry
Pound the chicken evenly so it cooks quickly and stays juicy all the way through.
Use panko breadcrumbs for that extra-crispy coating, they give a better crunch than regular ones.
Let the fried chicken rest for a minute before slicing to keep the coating intact and the juices in.
Simmer the curry sauce gently to let the flavours develop without reducing it too much.