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Chicken Katsu Curry

Chicken Katsu Curry

Chicken Katsu Curry is a restaurant favourite and it’s so easy to make at home. With a combination for crispy chicken, a rich sauce and a slightly sticky seasoned sushi rice, it will take your tastebuds on a journey!

  • 0 - 30 Minutes
  • Medium
  • 2




For the rice

  • 120g Tilda Jasmine Rice
  • Sachet of Tilda Sushi Rice seasoning (included in Tilda Sushi Rice pack)
  • 300ml water

For the curry

  • 3-4 tbsp sunflower oil
  • 100g onion, dices
  • 3 cloves garlic, minced
  • 1 tbsp flour
  • ½ tbsp curry powder
  • ½ tbsp turmeric
  • ½ tbsp brown sugar
  • 2 tbsp soy sauce
  • 250 ml chicken stock

For the chicken

  • 2 Skinless chicken breasts
  • 4 tbsp Flour
  • 1 egg
  • 50g panko breadcrumbs
  • Salt and pepper to taste
  • Oil for frying


  1. Add rice and water to a pan and cook according to packet instructions.

  2. Meanwhile add oil to another pan over a medium heat. Cook until onions have softened (for around 5-7 mins)

  3. Next add the garlic and flour and stir for 1 min.

  4. Then add the curry powder, turmeric, brown sugar, soy sauce and chicken stock.

  5. Stir for a few mins until well combined and then lower the heat. Cook for another 10 mins.

  6. Once cooked, use a handheld blender to blend the curry until smooth and creamy.

  7. While the curry is cooking, coat the chicken breast in flour, then egg, then panko breadcrumbs. Shallow fry on medium to high heat until cooked through and golden (for around 4-5mins).

  8. Slice chicken, pour over curry and serve with rice.