Katsu Curry

Katsu Curry is a really lovely dish – crispy fried chicken / aubergine / sweet potato with a tangy curry sauce. 



Ready In:




Skills covered

Knife skills, Seasoning, Simmering, Frying, Cooking a Meal

Katsu Curry

By: Chloe Coker

Katsu Curry is a great family dish and is easy to make from storecupboard ingredients. It is surprisingly easy to make and making it yourself means that you can control how spicy the sauce is and ensure there are no nasties in there.



For the Sauce

1 tbsp oil
1 onion, finely chopped
1 carrot, grated
2 garlic cloves, crushed
1 inch ginger, finely chopped
1 tbsp mild or medium curry powder
1 tsp turmeric
1 tbsp tomato puree
500ml vegetable or chicken stock
1 tbsp honey or maple syrup
2 tsp rice vinegar
optional: 2 tsp soy sauce

For the curry

2-4 chicken breasts or 1 aubergine and 1 sweet potato (par boiled)
4 tbsp oil
3 tbsp seasoned flour
1-2 eggs, beaten
1 tbsp soy sauce
100g panko breadcrumbs
2 tbsp oil for frying

For the salad

Handful mixed salad leaves
Carrot ribbons
2 tsp rice vinegar
1 tbsp olive oil



  • Preheat the oven to 180*c
  • To make the sauce:  place the oil, onion and carrot in a pan and cook over a low heat until the onion is soft.  Add the garlic and ginger and cook for a couple of minutes.  Add the curry powder, turmeric, tomato puree and stock and simmer for 10-15 minutes until thick – *the sauce will appear very watery at first but have faith – it will thicken as it reduces.  Once the sauce has reduced, add the honey and rice wine.  Taste and adjust seasoning with honey / rice wine or some soy sauce, then blitz with a hand blender for a smooth sauce.
  • While the sauce cooks:
    • To make the chicken katsu:  Place the chicken on a chopping board.  Place your hand flat on top of it, then slice the chicken in half horizontally (as if you were cutting a burger bun).  Place the chicken pieces between 2 sheets of baking paper, then bash with a rolling pin to thin them out.
    • To make the vegetable katsu:  If you are using sweet potato, par boil it first.  Cut the vegetables into 1/2cm thick slices
  • Place the seasoned flour in a bowl.  Place the egg and soy sauce in another bowl and beat together.  Place the panko breadcrumbs in third bowl. Place the chicken / vegetables in the flour, then the egg and finally the breadcrumbs, until evenly coated.
  • Place a pan over a medium heat the fry the chicken/vegetables for a couple of minutes on each side, until crisp, then transfer them to the oven and bake in the oven for 5-10 minutes while you get everything ready
  • When the sauce is ready, place the salad in a bowl.  Stir together the rice vinegar and oil to make a dressing and pour over the salad. Slice the chicken / plate the vegetables and spoon over the sauce.  Serve with rice and salad.

Tips, Tricks and Teaching Info

Once you can make katsu

You can use the same skill to make chicken parmigiana, escalopes, fish fingers, breaded halloumi, homemade chicken nuggets and fish cakes.

Use leftover breadcrumbs

Use leftover breadcrumbs to try the fish cake recipe or sprinkle on top of macaroni or cauliflower cheese for a crispy topping.