Easy Katsu Chicken Curry Recipe

Crispy breaded chicken, smooth Japanese curry sauce and fluffy rice – this easy Katsu Chicken Curry hits the spot every time.

1. Start with the sauce. Heat 1 tbsp sunflower oil in a saucepan, add the onion and garlic and cook for 5 mins until soft.
2. Add the grated carrot, then stir in 1 tbsp plain flour, 1 tbsp curry powder and 1 tsp turmeric. Cook for 1–2 mins.
3. Slowly pour in 500ml chicken stock while stirring. Add 1 tbsp soy sauce and 1 tsp honey. Simmer for 15–20 mins until thickened. Blitz smooth if preferred.
4. While the sauce simmers, cook the chicken. Put the flour, beaten eggs and breadcrumbs in separate bowls. Season the flour with salt and pepper.
5. Flatten the chicken breasts slightly with a rolling pin. Dip each one in flour, then egg, then breadcrumbs until fully coated.
6. Heat a shallow layer of sunflower oil in a frying pan over medium heat. Fry the chicken for 3–4 mins each side until golden and cooked through.
7. Meanwhile, cook 300g rice according to pack instructions.
8. Slice the chicken and serve over rice, with curry sauce poured on top. Add spring onions or pickled radish if you like.

For the chicken:

• 4 skinless chicken breasts
• 100g plain flour
• 2 eggs, beaten
• 100g panko breadcrumbs
• Salt and pepper
• Sunflower oil, for frying

For the curry sauce:

• 1 tbsp sunflower oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 medium carrot, grated
• 1 tbsp plain flour
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 500ml chicken stock
• 1 tbsp soy sauce
• 1 tsp honey

To serve:

• 300g jasmine or basmati rice
• Optional: sliced spring onions or pickled radish