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Chicken Katsu Curry

Erwan Heussaff

Chicken Katsudon Curry is our new favorite way to fried chicken heaven. Crispy fried chicken made better with Japanese curry sauce



  • 5 tbsp Butter
  • 2 tablespoons flour
  • 1 tsp cornstarch
  • 2 tsp curry powder
  • 2 tsp garam masala
  • 1/2 tsp black pepper
  • 3 eggs
  • 150 grams, pounded chicken breast
  • flour
  • panko bread crumbs
  • Canola oil
  • 2 cloves of garlic, chopped
  • olive oil
  • 1/3 cup sliced white onions
  • 1 bay leaf
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1/2 cup chicken stock
  • 2 cups of cooked japanese rice
  • japanese pickles
  • seaweed chips

Let's get Cooking...

  1. Melt the butter and add all the other base ingredients until well mixed together.
  2. Beat the eggs. Coat the chicken. Start with the flour, than the egg then dip into the panko. Shallow fry the katsu in some canola oil.
  3. Cook your garlic and onions in 1 tbsp olive oil. Add in the soy sauce, sugar and chicken stock.
  4. Add 1 tbsp of the base sauce mixture into the broth and cook until smooth and thick.
  5. Place the rice in a bowl and top with everything. Garnish with the pickles and seaweed.