Looking for a cozy, flavour-packed dinner that’s easy to make and super satisfying? This Easy Katsu Curry (Japanese Curry with Chicken Cutlet) brings the best of Japanese comfort food to your kitchen with golden, crispy chicken, a rich curry sauce, and a generous scoop of steamed rice. It delivers lean protein, slow-burning carbs, and plenty of hearty vegetables, making it ideal for a nourishing winter meal or a post-workout dinner.
Why You’ll Love This Katsu Curry
Super convenient: Using S&B Golden Curry cubes saves time and guarantees that rich, authentic Japanese curry flavour, no need to mix your own spice blend.
Two ways to cook the chicken: Go classic with crispy pan-fried katsu or keep it lighter with the air fryer option, both deliver a golden, crunchy coating.
Packed with nourishing ingredients: You get lean protein from the chicken, slow-digesting carbs from the rice and potatoes, and a good mix of vegetables for fibre and essential nutrients.
Great for meal prep: The curry sauce keeps well and tastes even better the next day, making this a perfect recipe to cook once and enjoy twice.
Post-workout friendly: With a great balance of protein, carbs, and healthy fats, it’s a recovery-friendly meal that won’t leave you feeling heavy.
How to Make this Katsu Curry
Making Chicken Katsu Curry at home is surprisingly simple and once you’ve done it once, you’ll have it on repeat all winter long.
Start by building the base of your curry. You’ll sauté onions until soft and golden, then stir in garlic, ginger, and your chopped vegetables. Once everything’s smelling amazing, pour over your stock and let the whole thing simmer gently until the veggies are tender. Then, drop in those golden Japanese curry cubes and stir until they melt into a rich, velvety sauce.
While the curry simmers, it’s time to tackle the katsu. You’ll coat chicken breasts in flour, egg, and panko for that signature crunch then either shallow-fry until golden or place them in the air fryer for a lighter take. Both methods give you that crispy-on-the-outside, juicy-on-the-inside result.
To serve, simply spoon steamed rice into bowls, ladle over the curry, and top with your crispy katsu slices. It’s the kind of meal that warms you from the inside out: hearty, nourishing, and super satisfying.
Tips for Making the Best Chicken Katsu Curry
- Chop your veggies evenly so they cook at the same rate and the curry stays smooth and silky.
- For ultra-crispy chicken, let the breaded cutlets sit for 5–10 minutes before cooking – this helps the coating stick better.
- If you like a thinner curry sauce, just add a splash of hot water or extra stock after adding the roux cubes.
Substitutions & Variations
- Chicken: Swap with pork loin, tofu, or even sweet potato slices for a vegetarian version.
- Veggies: No carrots or potatoes? Try pumpkin, zucchini, or frozen peas.
- No panko? Use crushed cornflakes or regular breadcrumbs as a backup.
Macro Breakdown per serving (serves 4, using the air fryer method)
Calories: 784 kcal
Protein: 52g
Carbohydrates: 94g
Fat: 19g
Nutritional information is an estimate and may vary based on portion size and ingredients used. For personalised advice, please consult a qualified nutritionist or healthcare professional.
Easy Chicken Katsu Curry
4
servings15
minutes40
minutesThis Easy Chicken Katsu Curry brings the best of Japanese comfort food to your kitchen with golden, crispy chicken, a rich curry sauce, and a generous scoop of steamed rice.
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 S&B 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
- For the curry:
- 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.
- For the chicken katsu:
- 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.
- Option 1 – Air Fryer:
- 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.
- Option 2 – Pan-Fried:
- 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.
- To serve:
- Scoop rice into bowls.
- Ladle the curry over the side.
- Top with sliced chicken katsu.
