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Japanese Chicken Katsu Curry served in a blue bowl alongside rice and cucumber salad.

Japanese Chicken Katsu Curry

Chicken Katsu curry is one of our most frequently cooked Japanese dishes! Deliciously sweet sauce coating a crispy breaded cricken served on a bed of rice and a side of cucumber salad is all we need to get out tastebuds dancing! An easy, but equally indulgent meal that can easily be made vegetarian by substituting chicken with tofu or some vegetables!
5 from 3 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dinner, Main Course
Cuisine Japanese
Servings 2 portions
Calories 635 kcal

Ingredients
 
 

  • 130 g rice
  • 1/2 small brown onion finely chopped
  • 1 carrot finely grated
  • 15 g ginger finely chopped/ grated
  • 1 egg
  • 3 tbsp plain flour
  • 40 g breadcrumbs
  • 1 large chicken breast
  • 3 tbsp vegetable oil
  • 1 tbsp curry powder we used medium
  • 2 tbsp soy sauce
  • 40 g mango chutney

For Cucumber Salad:

  • 1/3 cucumber
  • 1 tbsp olive oil
  • 1 tsp rice vinegar
  • 1 tsp sesame seeds

Instructions
 

  • Cook the rice following instructions on a packet.
  • Crack an egg into a shallow bowl and whick lightly. Add 2 tbsp of flour to a large plate, then add the breadcrumbs to another plate. Season breadcrumbs with salt and pepper.
  • Cut the chicken in half lengthways so you have two thin slices of chicken.
  • Coat the chicken pieces in flour, then roll them in the egg and finaly roll in the breadcrumbs pressing firmly to cover all over.
  • Heat a large non-stick frying pan with 2 tbsp of vegetable oil. Add the chicken breast pieces and cook for 6-7 min on each side. They should brown and crisp up and fully cook through.
  • Heat a large non-stick frying pan with 1 tbsp of vegetable oil. Add the finely grated carrot, ginger and onion and cook, stirring occasionally for 3 min. Add the curry powder and cook for another minute.
  • Add 1 tbsp of flour and cook for 30 seconds, stirring. Reduce the heat to low and add 300ml of boiling water. Tip in soy sayce and mango chutney. Stir and leave to cook for 5-8 minutes until the sauce thickens. Season with salt and pepper.
  • In the meantime, thinly slice your cucumber into rounds. Toss with rice vinegar, olive oil and a pinch of salt. Sprinkle with some sesame seeds.
  • Slice the chicken into strips. Spoon the katsu sauce into a wide shallow bowl, spoon the rice and cucumber salad on top and place the sliced chicken breast next to them.

Nutrition

Sodium: 1350mgCalcium: 131mgVitamin C: 9mgVitamin A: 5314IUSugar: 15gFiber: 5gPotassium: 916mgCholesterol: 154mgCalories: 635kcalTrans Fat: 1gSaturated Fat: 2gFat: 8gProtein: 39gCarbohydrates: 100gIron: 5mg
Keyword Chicken Curry, Chicken Curry Recipes, Chicken Katsu Curry, Chicken Recipes, Japanese Chicken Curry, Japanese Curry, Japanese Katsu Curry, Japanese Recipes, Katsu Curry, Wagamama Chicken Katsu Curry
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