Here’s my foolproof recipe if you fancy making a Chicken Katsu Curry from scratch at home! This is one of the most popular recipes from my cookbook “Japanese Food Made Easy”

Chicken Katsu Curry From Scratch

Prep Time: 15 minutes
Cook Time: 15 minutes
Course: Main Course
Cuisine: Asian, Fusion, Japanese, oriental
Keyword: chicken, Japanese food, Japanese recipe
Servings: 4 people
Author: Fiona Uyema
Cost: 15


For the chicken katsu

  • 4 chicken breasts
  • Flour for coating
  • 2 egg beaten
  • Panko for coating
  • Vegetable oil for frying

For the curry sauce (homemade recipe below or shop for Fused Katsu Curry Sauce)

  • 2 tablespoons butter
  • 2 tablespoons pure apple juice
  • 1 tablespoon vegetable oil
  • 2 teaspoons garam masala
  • 4 teaspoons curry powder
  • 2 teaspoons Fused Clever Classic soy sauce shop
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons tomato ketchup
  • ¼ teaspoon cayenne pepper optional, to add spice
  • 3 tablespoons plain flour
  • 300 ml cold water

To serve


For the chicken katsu:

  • Cut the chicken breasts into a butterfly cut (this will allow the chicken to cook through faster in the oil).
  • Prepare the flour, beaten egg and panko on three separate plates. Then coat the chicken breasts in flour, dip in the beaten egg and cover in panko.
  • Heat enough oil for deep-frying in a heavy-based saucepan to 170ºC. To check if the oil is hot enough, place a bit of panko into the oil. If it’s the right temperature the panko will rise to the top of the oil, sizzle and fry but not brown immediately.
  • Gently place the breaded chicken breasts into the oil. Fry for a few minutes until the panko turns a nice golden brown colour and then turn over and fry for another few minutes.
  • Remove from the oil and place on kitchen paper.

For the curry sauce (homemade recipe below or shop for Fused Katsu Curry Sauce)

  • Melt the butter on a low heat in a saucepan, then add all the ingredients except the flour and mix well. Continue to cook on a low heat for 10 minutes to bring out the flavours of the spices.
  • Add the flour and mix well to make the curry roux. Take off the heat and let cool (this can be frozen and used later).
  • Place the roux and cold water in a saucepan and mix well with a whisk or fork before turning the heat to medium and cooking for about 10 minutes or until the sauce thickens to your liking (continue to stir while cooking).

To serve

  • Cut each chicken breast into thick slices and serve on a plate with freshly steamed rice, a generous drizzle of curry sauce and beni shoga (pickled ginger) if you have it.


Go to Fused online shop to see Fused range of premium Asian ingredients and sauces including Katsu Curry Sauce with no MSG, no nasties & no refined sugar. Free delivery on orders over €25
Tried this recipe?Let us know how it was!
Share Fiona's recipes with your friendsShare on Facebook
Tweet about this on Twitter
Share on LinkedIn
Pin on Pinterest