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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 tablespoons Butter
  • 2 tablespoons flour
  • 1 teaspoon cornstarch
  • 2 teaspoons curry powder
  • 2 teaspoons garam masala
  • 1/2 teaspoon black pepper
  • 3 eggs
  • 150 grams, pounded chicken breast
  • Flour
  • Panko bread crumbs
  • Canola oil
  • 2 cloves of garlic, chopped
  • Olive oil
  • 1/2 a white onion
  • 1 bay leaf
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1/2 cup chicken stock
  • 2 cups of cooked japanese rice
  • Japanese pickles
  • Seaweed chips

Let's get Cooking...

  1. On low heat, 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 onion in 1 tablespoon olive oil. Add in the soy sauce, sugar and chicken stock.
  4. Add 1 tablespoon of the base sauce mixture into the broth and cook until smooth and thick.
  5. Place price in a bowl and top with everything. Garnish with the pickles and seaweed.