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Chicken Katsu Curry recipe

10 Minutes


20 Minutes

Chicken Katsu Curry is a beloved dish in Japanese cuisine, and I’ve created a recipe that lets you replicate this gastronomic delight at home. The chicken fillets are marinated in a fusion of soy sauce, rice vinegar, ginger, and garlic to infuse them with flavor, before being coated in panko breadcrumbs for that signature crunch. Baked to perfection, these fillets are served with a velvety curry sauce that boasts a beautiful blend of shallots, red curry paste, and a touch of brown sugar. And the best part? All of this is topped over steaming hot rice and garnished with fresh cilantro for an added burst of freshness.

I understand that dietary needs can vary, and hence I’ve provided handy substitutions to make this dish gluten-free, lactose-free, and vegetarian. Also, I’ve got you covered with storage tips for any leftovers. But trust me, once you’ve had a taste of this homemade Chicken Katsu Curry, you’ll be hard-pressed to have any leftovers! So join me in making this authentic Chicken Katsu Curry recipe that is bound to impress your family and friends.



Adjust Servings
4 thin chicken fillets
100 grams plain flour
2 eggs
200 grams panko
1 tablespoon neutral oil
1 teaspoon soy sauce
1 teaspoon rice vinegar
1 teaspoon minced ginger
1 teaspoon minced garlic
salt and pepper to taste
fresh cilantro
cooked rice to serve
For the Curry Sauce
2 tablespoons vegetable oil
2 shallots
2 tablespoons red curry paste
1 teaspoon minced ginger
3 cloves of garlic
400 ml coconut milk
1 teaspoon curry powder
2 teaspoons brown sugar
Nutritional Information
776 Calories
40 g Fat
35 g Protein
68 g Carbs
8 g Sugars


Marinate the Chicken
Begin by marinating the chicken fillets. In a bowl, combine 1 tablespoon of neutral oil, 1 teaspoon of soy sauce, 1 teaspoon of rice vinegar, 1 teaspoon of minced ginger, 1 teaspoon of minced garlic, and salt and pepper to taste. Add the chicken fillets, making sure they are fully coated in the marinade. Let them marinate for at least 30 minutes or, for a deeper flavor, overnight.
Preheat your oven to 200°C. Prepare the breading station for the chicken. Place 100 grams of plain flour in one shallow dish, beat 2 eggs in a second dish, and put 200 grams of panko breadcrumbs mixed with neutral oil in a third dish. Take the marinated chicken fillets and dredge each in the flour, shaking off any excess. Dip each floured fillet into the beaten eggs, ensuring it's fully covered, then into the panko, pressing the breadcrumbs onto the chicken to ensure they adhere.
Mark as complete
Make the Sauce!
Arrange the breaded chicken fillets on a baking tray and bake in the preheated oven for 10 minutes. After this time, flip the chicken fillets and continue baking for another 10 minutes. In the last 2 minutes of cooking, switch your oven to grill/broil to give the chicken a nice golden-brown finish. Be sure to keep an eye on them to avoid burning.
While the chicken is baking, prepare the curry sauce. In a pan, heat 2 tablespoons of vegetable oil. Add finely chopped shallots, 2 tablespoons of red curry paste, 1 teaspoon of minced ginger, and 3 minced garlic cloves. Sauté until fragrant. Add 400 ml of coconut milk to the pan, followed by 1 teaspoon of curry powder and 2 teaspoons of brown sugar. Stir well to combine and let the sauce simmer until it thickens slightly. Slice the baked chicken fillets and serve them over cooked rice. Drizzle the curry sauce over the chicken and rice. Finish with a sprinkle of fresh cilantro for an added touch of freshness.
Mark as complete
Allowing the chicken to marinate for a longer period (such as overnight) will enhance the flavor. If you're short on time, a 30-minute marinade will work, but the longer it marinates, the more flavorful it will be.
Feel free to adjust the curry heat to your liking. If you prefer a spicier curry, you could add more red curry paste or a dash of chili flakes.
You can easily make this recipe gluten-free by substituting the plain flour with a gluten-free alternative and replacing the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free cornflakes. Ensure that the soy sauce and red curry paste you're using are gluten-free as well.
For a vegetarian version, you could replace the chicken with tofu. Freeze and defrost the tofu before marinating and breading to give it a more "meaty" texture.
Leftover Chicken Katsu Curry can be stored in an airtight container in the refrigerator for up to 3 days. The chicken and curry sauce can be stored separately to keep the chicken crispier.

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