Flavour Fridays

Chicken Katsu Curry

by Simply Chef on Jun 24, 2022

Chicken Katsu Curry

An Asian Inspired staple chicken Katsu Curry is the perfect combination between a comforting meal and an elevated dish to impress your dinner guests.


For the Curry Sauce

  • 2 tablespoons sunflower oil
  • 1 Piece onion (finely chopped)
  • 1 Piece carrot (finely chopped)
  • 3 cloves garlic (finely chopped)
  • 2 tablespoons cornstarch (or 4 tablespoons of flour)
  • 1 tablespoon garam masala
  • 1 tablespoon curry powder (any curry mix will do)
  • 600 milliliters chicken stock
  • 5 pieces apple (peeled and grated)
  • 1 tablespoon soy sauce
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon honey or sugar (optional - I did not add)
  • salt, pepper (as per taste)

For the chicken cutlet

  • 50 grams flour
  • 100 grams breadcrumbs
  • 1 Piece egg
  • 500 grams chicken breast pieces (tenderized)
  • vegetable oil (for frying)


  1. Making the curry sauce
    Start by sautéing the onion and carrot in the 2 tbsp of oil and cook for about 5 minutes or until softened. Add the chopped garlic and cook for 1 more minute, then add the spices:garam masala and curry powder. Give it a mix, then add the cornflour or flour and give it a mix again.
    Slowly pour the chicken stock, mixing with a spatula, making sure there are no lumps. Boil for 3 minutes, then transfer to a bowl, add the soy sauce, Worcestershire sauce and grated apple and blend everything with a vertical blender until smooth. Take the sauce back to the pan and boil for 5 more minutes, then leave it aside.
  2. Making the cutlets
    Season the chicken pieces with salt and pepper. Take every piece and toss it with flour, then dip in beaten egg, then in breadcrumbs. Repeat the same steps with the remaining pieces.
    Heat the oil in a pan just enough to cover the bottom of the pan completely. Let it get hot and add the chicken cutlets one by one, cooking it 3-4 minutes on each side. Once it is done, it should be golden brown. Take the cutlets out on absorbent paper. Serve the chicken Katsu with rice and the curry sauce. I have also added some spring onion and sesame. 


Recipe created and cooked by Andreea Farcas from Romadian Masala. You can find all her creations inspired by the world on her website or Instagram page.