Chicken Katsu And Curry Recipe Review

I absolutely love chicken Katsu and curry. It’s what I always get when I pop into Kokoro in Brighton. It’s also incredibly easy to make at home if you happen to find an amazing recipe. Which I have 😀

Katsu is actually the term for the meat fried in breadcrumbs (usually pork) and not the curry sauce that goes with it!

I found it on a website called All Recipes which people can share their own recipes for you to try out. If you want to check out the original recipe, you can do so here. As per the norm, anything I’ve put in italics, is something I’ve added!

Ingredients for the curry sauce:

Katsu curry sauce.jpg

  • 2 tablespoons sunflower oil
  • 2 onions, sliced
  • 5 garlic cloves, chopped
  • 2 medium carrots, sliced
  • 2 tablespoons plain flour
  • 4 teaspoons curry powder
  • 600ml chicken stock
  • 2 teaspoons honey
  • 4 teaspoons soy sauce
  • 1 bay leaf
  • 1 teaspoon Garam Masala

Ingredients for the chicken:

katsu-curry-chicken

  • 4 chicken breast fillets, pounded to 1cm thickness
  • Salt and pepper to taste
  • 2 tablespoons plain flour
  • 1 egg, beaten
  • 100g fine breadcrumbs or panko breadcrumbs (I usually find that 2-3 pieces of bread with crusts on will cover 4 smallish breasts.)
  • 230ml vegetable oil for frying

Method:

  • For the curry sauce: Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened. Stir in carrots and cook over low heat for 10 to 12 minutes.
  • Add flour and curry powder; cook for 1 minute. Gradually stir in the stock until combined; add honey, soy sauce and bay leaf. Slowly bring to the boil.
  • Turn down the heat and simmer for 20 minutes or until sauce thickens but is still of pouring consistency. Stir in the garam masala.
  • Pour the curry sauce through a sieve; return to saucepan and keep on low heat until ready to serve. At this point, I take out the bay leaf and use a hand blender instead of sieving the sauce. I find it retains the flavour better and it’s lovely and thick!
  • For the chicken katsu: Season both sides of chicken breasts with salt and pepper. Place flour, egg and breadcrumbs in separate bowls and arrange in a row. Coat the chicken in the flour, dip them into the egg, then coat in the breadcrumbs, making sure you cover both sides. I use brown bread for this as I find it coats and crisps up better when it’s cooking.
  • Heat oil in large frying pan over medium-high heat. Place chicken into hot oil and cook until golden brown, about 3 or 4 minutes each side. Once cooked, place on kitchen paper to absorb excess oil.

Katsu chicken.jpg

  • Pour curry sauce over the chicken katsu and serve with rice.
  • Take some pretty photos for the blog … then add the second chicken breast and loads more sauce to the plate! Because it’s more believable 😉

Katsu curry.jpg

  • Time: 15 minutes prep + 30 mins cooking time.
  • Difficulty rating: Once you’ve got the sauce started it’s pretty easy. The only thing to remember is to get the oil almost smoking hot for chicken or the middle won’t cook properly. No one wants pink chicken!!
  • Taste: It tastes pretty damned similar to something you’d get from a Japanese restaurant!
  • Would I make it again?: I love chicken katsu and curry so I’m definitely making this again 🙂
  • Verdict: 5/5.

Are you a chicken katsu and curry fan? Would you be tempted to make this yourself at home? Let me know in the comments below 🙂 x

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12 Comments

  1. Hey holly, I’ve been looking online for the kokoro recipe, but can’t find it anywhere. My fav katsu curry sauce is the java from kokoro. Is this recipe similar to kokoro’s katsu curry sauce? Also, when you say add in 600 ml of chicken stock, how much of that is water and how many cubes of stock?

    1. Hi Ray, it’s pretty similar I think, but I haven’t had a Kokoro katsu curry for ages!! The 600ml is all water and you add one stock cube into that and stir 🙂

  2. Ooh! I will try this out on the hubby I think! How much garam masala do you need though, I didn’t see it in the list of ingredients.

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