The Secret to the Perfect Katsu Curry Sauce with EASY Crispy Chicken

This easy chicken katsu curry is a proper family favourite! Crispy, golden panko-coated chicken served with fluffy rice and a rich, mildly spiced Japanese curry sauce packed with tender carrots and potatoes.

I use Japanese curry blocks for a brilliant shortcut that gives you loads of flavour without making the sauce from scratch. Ready in just 40 minutes, it’s a regular in our house (both of my teenagers even make it themselves!), and you can cook the chicken in the oven or air fryer.

Ingredients:
Chicken:
4 small chicken breasts (about 150g/5.3oz each or 600g/1.3lbs altogether)
2 eggs lightly whisked
4 tbsp flour
¼ tsp salt
¼ tsp black pepper
75 g (1 1/2 cups) panko breadcrumbs
Spray oil (I use about 2tbsp/30ml)

Katsu Curry:
1 tsp oil
1 large onion peeled and chopped into chunky pieces
2 medium carrots peeled and chopped into chunky pieces
720 ml (3 cups) water
2 medium potatoes (ideally waxy potatoes) peeled and chopped into chunky pieces
100 g (3.5oz) Katsu curry sauce cubes I use Yutaka or S&B brand

To Serve:
boiled rice
200 g white cabbage very finely shredded
3 spring onions/scallions chopped

Instructions
1. Preheat the oven to 200C/400F (fan) and line a baking tray with parchment or a silicon liner.

2. Start with the chicken. Butterfly the chicken breasts by slicing into each breast horizontally most of the way through, then opening up the chicken breast – so it looks like an extra-large chicken cutlet.

3. Place one of the chicken breasts on top of a large piece of baking parchment and fold the parchment over the top of the chicken. Use a rolling pin or wooden mallet to lightly pound the chicken breast so it's an even thickness all the way through. Repeat with the remaining chicken breasts.

4. Place the eggs in a shallow bowl, the flour, salt and pepper in a second bowl (mix it together) and the panko breadcrumbs in a third bowl, or use the parchment method like I do in the video.

5. Coat one of the chicken cutlets in the flour, then dip in the egg and finally coat in the breadcrumbs. Place on the prepared baking tray and repeat with the other chicken cutlets.
Spray the chicken evenly with spray oil and place in the oven for 25-30 minutes, until cooked through and no longer pink in the middle.

6. To make the sauce, heat the oil in a large saucepan. Add the onion and cook for 5 minutes, until starting to soften.

7. Add the carrots, and water and bring to the boil. Simmer for 5 minutes. Then add in the potatoes and simmer for a further 7 minutes - until the carrots and potato are just starting to get tender.

8. Break up the katsu curry sauce cubes and add to the water with the vegetables. Stir together and simmer gently for 7 minutes, stirring often. The sauce should thicken as it simmers.

9. Remove the chicken from the oven and slices into thick strips.

10Add boiled rice and shredded cabbage to 4 waiting plates or bowls. Ladle most of the sauce into the bowls. Arrange the crispy chicken on top, and add a drizzle of sauce over the chicken. Sprinkle with spring onions and serve.

#Recipe