Chicken Katsu Curry

Name: Chicken Katsu Curry
Prep time: 20 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 1 large chicken breast; 75g (2.5 oz) panko breadcrumbs; 50g (1/3 cup) + 1 tbsp plain flour; 1 egg; 2 tbsp sunflower oil; 1 onion; 1 inch piece fresh ginger; 2 garlic cloves; 1 tbsp curry powder; 1 tbsp plain flour; 300ml (1 1/4 cups) chicken stock; 200ml (1/2 can) coconut milk; dash of soy sauce; 1 cup basmati rice, to serve; 1 red chilli, to serve; 1 spring onion, to serve

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Made famous here in the UK by Wagamama, a Chicken Katsu Curry is the perfect dinnertime rice bowl pairing fluffy, aromatic rice, crispy, tender chicken cutlets and a rich, aromatic Japanese-style coconut curry sauce. And, because this recipe for chicken katsu is baked, not fried, it's perfect for busy weeknights!

Chicken katsu cutlet in slices served over a bowl of rice with spring onions, chilli slices, lime wedges and coriander as a garnish.

There are so many recipes out there for Chicken Katsu Curry, so in our take on this British-Japanese classic we've tried to make things as simple - and as delicious - as possible!

First, homemade panko-breadcrumb coated chicken cutlets are baked, not fried so they still get a crispy exterior without any of the mess of shallow frying.

Then, a rich, coconutty curry sauce is made in the time it takes for the chicken to bake.

Finally, the whole thing is served over fluffy, aromatic rice before being scattered with colourful, crunchy and vibrant pieces of chilli and spring onion.

It's the perfect weeknight dinner recipe to make on repeat!

Why you will love this Chicken Katsu Curry Rice Bowl recipe:

This chicken katsu recipe is baked, not fried making it both healthier and relatively mess-free for busy weeknights!
You make the curry sauce and cook the rice while the chicken bakes so this simple katsu recipe can be ready in just 35 minutes.
This recipe serves two so it is great for couples, but can also be scaled up to feed a family or to make extra chicken katsu cutlets for salads, wraps and sandwiches.

Ingredients:

Chicken breasts - These are the best cut for katsu as you can butterfly them for nice, thin, even cutlets.

Panko breadcrumbs - Most supermarkets and Asian groceries sell panko, which is important for creating katsu's signature crunch. If you can't find them you can always make your own.

Plain flour - Sold as all-purpose flour in the US.

Egg

Sunflower oil - or any another neutral oil with a high smoking point.

Onion - white or brown.

Fresh ginger - Fresh ginger will give the best flavour, but you can substitute a heaped ¼ teaspoon of ground ginger.

Garlic cloves - 1 large garlic clove is the equivalent of 1 teaspoon of pre-chopped garlic.

Curry powder - Japanese curry powder is the best choice here for that authentic Katu flavour!

Chicken stock - fresh or from a stock cube, we like the Kallo ones.

Coconut milk - try to choose a can that is just coconut and water without any additives.

Soy sauce - use dark soy sauce in recipes where just 'soy sauce' is called for.

Basmati rice - or Jasmine, or sushi rice to serve.

Fresh red chilli - optional, to serve.

Spring onion - optional, to serve.

See recipe card for the exact recipe with a full list of ingredients and measurements

Substitutions and Variations:

Curry powder - we like a Japanese curry powder for an authentic katu flavour, but regular British-style curry powder will also make a delicious curry sauce. Japanese roux cubes would also be a great option, just don't add any flour to thicken the sauce.

Gluten-free option - use gluten-free breadcrumbs, cornstarch in place of the flour, and coconut aminos instead of soy sauce in the curry sauce for a gluten-free chicken katsu curry.

Pork katsu - boneless pork steaks, bashed out with a rolling pin to make sure they're of an even thickness would be just as delicious as chicken!

A chicken katsu curry bowl next to serving bowls of herbed rice and Japanese coconut curry sauce.

Directions:

Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.

Breading stations set up for chicken cutlets.

ONE: Butterfly the chicken breast lengthways to create two thin pieces.

TWO: Prep 3 bowls with the breadcrumbs, flour and egg.

Panko breadcrumb coated chicken cutlets on a lined baking tray.

THREE: Coat the chicken in the flour, then the egg followed by the breadcrumbs. Brush over a little sunflower oil on each side and bake in the oven at 220C for around 15 minutes turning halfway until golden and crisp and the chicken is cooked through.

Curry powder being stirred into fried onions in a grey frying pan.

FOUR: For the curry sauce, finely dice the onion and grate the ginger and garlic.

FIVE: Soften the onions in a pan in a little sunflower oil, add the ginger and garlic followed by the curry powder and flour.

Japanese curry sauce being made in a grey frying pan.

SIX: Gradually stir through the chicken stock followed by the coconut milk and soy sauce. Allow the sauce to gently simmer and thicken for around 10 minutes.

Close up of a chicken katsu curry rice bowl with a pair of wooden chopsticks on the side.

SEVEN: Add the rice to a saucepan, cover with water and stir to remove any excess starch. Carefully tip the starchy water away and cover with fresh cold water an inch above the surface.

EIGHT: Bring to the boil, and as the rice starts absorbing the water cover with a tea towel and a lid and leave for 5 to 10 minutes and fluff with a fork.

NINE: Slice the chicken into strips and serve with a generous spoonful of rice, lots of the lovely curry sauce and top with diced fresh chilli and spring onion.

Cooking Tips:

Make sure you don't breadcrumb your fingers! - when you're coating the chicken, use one hand to touch the chicken and the egg, and the other for the flour and the panko breadcrumbs to avoid giving your fingertips their own breadcrumb coating!

How to deal with separated coconut milk - if giving it a good shake does not work, warm it gently through in a saucepan over a low heat until it comes together again. The less additives in your coconut milk, the more likely it is to separate in the can.

Wooden chopsticks picking up a piece of chicken katsu from a curry rice bowl.

Frequently Asked Questions

What can I serve with this chicken katsu curry?

If you're looking for some extra veg to go on the side tenderstem broccoli will go really well here, or stir fried pak choi. You could also stir some defrosted frozen peas or petit pois through the rice before serving.

Can I make this chicken katsu recipe or the curry sauce ahead?

The chicken is best served hot and crispy, but if you want to cut down on the cooking time and go halfway-homemade most supermarkets sell katsu-style breaded chicken you can just throw into the oven or air fryer. The sauce can be made up to a day ahead. Refrigerate with a piece of food wrap touching the surface of the sauce to stop a skin forming, and heat it gently back through in a saucepan before serving.

Overhead vew of a chicken katsu and curry sauce rice bowl on a grey stone background.

Other recipes you might enjoy:

If you're looking for more delicious Asian-inspired dinners why not try our recreation of the Wagamama Pad Thai recipe, these Sticky Japanese Pork Belly Noodles, or these Sesame-coated Thai Fish Cakes. Or, if you're looking for something else to make with that bag of panko breadcrumbs you've just purchased our Panko Prawn Tacos recipe is perfect for busy weeknights!

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