Try this chicken katsu curry, then check out our quick chicken katsu, chicken katsu scotch eggs, chicken kiev katsu curry and more chicken curry recipes.


  • for dusting seasoned flour
  • 1 egg, beaten
  • 100g natural dried breadcrumbs
  • 4 large skinless, boneless chicken thighs
  • 100g basmati rice
  • 75g frozen peas
  • sesame oil
  • soy sauce

curry sauce

  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • a small chunk ginger, peeled and finely chopped
  • a pinch (optional) chilli flakes
  • for frying oil
  • 1 tbsp plain flour or mild curry powder
  • 350ml chicken stock
  • (any kind will work) 1 tsp brown sugar


  • STEP 1

    Put the flour, egg and breadcrumbs in separate dishes. Dust the chicken in flour, then the egg, then breadcrumbs. Chill for 20 minutes.

  • STEP 2

    To make the curry sauce cook the onion, garlic and ginger (and chilli flakes if using) in a little splash of oil until softened. Add the flour and curry powder mix, and cook for 2-3 minutes, stirring to stop it catching. Slowly add the chicken stock then stir in the sugar and simmer for 15 minutes. Blend the sauce to smooth using a stick blender or food processor.

  • STEP 3

    Heat the oven to 180C/fan 160C/gas 4. Heat 2 tbsp oil in a non-stick frying pan. Fry the chicken until golden on both sides then transfer to a rack and finish cooking in the oven for 20 minutes.

  • STEP 4

    Boil the rice in lots of salted water, adding the peas for the last 2 minutes of cooking. Drain well then toss with a couple of drops of sesame oil and soy. Slice the chicken and arrange on top of the rice then serve with a drizzle of the reheated sauce.

    You might also like:

    Japanese crispy chicken with chilli dipping sauce
    Marinated tofu with udon noodles and greens
    Asian lettuce wraps

Try these 2 vegan twists on the classic chicken katsu curry:

Tofu katsu curry

Tofu katsu curry

Easy vegan katsu curry

Two bowls of vegan katsu curry and rice, served with and pickles on the side

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