Easy Katsu Curry (Japanese Curry with Chicken Cutlet)
This Easy Katsu Curry brings all the flavour of Japanese comfort food to your kitchen with minimal effort. Using S&B Golden Curry cubes means you get that rich, authentic curry sauce without mixing your own spices, while the chicken can be cooked two ways — pan-fried for the classic crispy katsu or air-fried for a lighter take. Served with steamed rice, it’s a weeknight-friendly dish that never disappoints.
Serves
4
Prep time
20 minutes
Cooking time
40 minutes
Ingredients
For the curry:
- 1 tbsp neutral oil (eg vegetable oil)
- 1 brown onion, thinly sliced
- 2 cloves garlic, minced
- 1 thumb-sized piece of ginger, minced
- 1 large carrot, peeled and chopped into chunks
- 2 potatoes, peeled and chopped into chunks
- 600 ml chicken stock, plus more if needed
- 4 cubes from the Su0026B Golden Curry Roux (medium or hot)
For the katsu chicken:
- 2 chicken breasts, halved horizontally to make 4 thinner pieces
- Salt and pepper, to taste
- ½ cup plain flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- Neutral oil, for shallow frying
To serve:
- Steamed Japanese rice
Directions
- Heat oil in a large pot over medium heat.
- Add onion and cook for 5–7 minutes, until soft and slightly caramelised.
- Add garlic and ginger, stir for 1 minute until fragrant.
- Add carrots and potatoes, cook for 2–3 minutes.
- Pour in the stock and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until vegetables are tender.
- Stir 4 curry roux cubes into the pot. Stir until fully dissolved and the curry thickens. Simmer on low for another 5–10 minutes. Adjust with more water or stock if needed.
- Slice chicken breasts in half horizontally to make thinner cutlets. Season both sides with salt and pepper.
- Dredge each piece in flour, then dip in beaten egg, and coat evenly with panko breadcrumbs.
- Preheat air fryer to 200°C (390°F).
- Lightly spray or brush both sides of the crumbed chicken with oil.
- Air fry for 10–12 minutes, flipping halfway, until golden and cooked through.
- Heat about 1 cm of neutral oil in a frying pan over medium heat.
- Fry chicken pieces for 3–4 minutes per side, or until golden brown and cooked through.
- Drain on a wire rack or paper towel.
- Scoop rice into bowls.
- Ladle the curry over the side.
- Top with sliced chicken katsu.
Ingredients
For the curry:
- 1 tbsp neutral oil (eg vegetable oil)
- 1 brown onion, thinly sliced
- 2 cloves garlic, minced
- 1 thumb-sized piece of ginger, minced
- 1 large carrot, peeled and chopped into chunks
- 2 potatoes, peeled and chopped into chunks
- 600 ml chicken stock, plus more if needed
- 4 cubes from the Su0026B Golden Curry Roux (medium or hot)
For the katsu chicken:
- 2 chicken breasts, halved horizontally to make 4 thinner pieces
- Salt and pepper, to taste
- ½ cup plain flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- Neutral oil, for shallow frying
To serve:
- Steamed Japanese rice
Directions
- Heat oil in a large pot over medium heat.
- Add onion and cook for 5–7 minutes, until soft and slightly caramelised.
- Add garlic and ginger, stir for 1 minute until fragrant.
- Add carrots and potatoes, cook for 2–3 minutes.
- Pour in the stock and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until vegetables are tender.
- Stir 4 curry roux cubes into the pot. Stir until fully dissolved and the curry thickens. Simmer on low for another 5–10 minutes. Adjust with more water or stock if needed.
- Slice chicken breasts in half horizontally to make thinner cutlets. Season both sides with salt and pepper.
- Dredge each piece in flour, then dip in beaten egg, and coat evenly with panko breadcrumbs.
- Preheat air fryer to 200°C (390°F).
- Lightly spray or brush both sides of the crumbed chicken with oil.
- Air fry for 10–12 minutes, flipping halfway, until golden and cooked through.
- Heat about 1 cm of neutral oil in a frying pan over medium heat.
- Fry chicken pieces for 3–4 minutes per side, or until golden brown and cooked through.
- Drain on a wire rack or paper towel.
- Scoop rice into bowls.
- Ladle the curry over the side.
- Top with sliced chicken katsu.
Helpful Tips
Storage
Substitutions
- Chicken: Swap with pork loin or tofu
- Veggies: No carrots or potatoes? Try pumpkin, zucchini, or frozen peas.
- No panko? Use crushed cornflakes or regular breadcrumbs
Serving Suggestions
Watch How to Make It
Related Recipes
Dinner
Weeknight dinners
High-protein meals
Chicken
Asian