Fast Recipes

Chicken katsu curry

Australian Gourmet Traveller fast recipe for chicken katsu curry.

By Emma Knowles
  • Serves 4
Chicken katsu curry
Chicken katsu curry


  • 8 skinless chicken thigh fillets
  • For dusting: seasoned plain flour
  • 2 eggs, lightly beaten
  • For coating: panko crumbs
  • For shallow-frying: peanut or grapeseed oil
  • To serve: steamed rice
  • To serve: thinly sliced spring onion
Katsu sauce
  • 2 tbsp peanut or grapeseed oil
  • 1 onion, thinly sliced
  • 1 tbsp finely grated ginger
  • 2 garlic cloves, finely chopped
  • 1 tbsp curry powder
  • 2 tbsp plain flour
  • 600 ml chicken stock
  • 60 ml (¼ cup) soy sauce
  • 2 tsp honey
  • 2 tsp rice vinegar
  • 1 tsp garam masala


  • 1
    For katsu sauce, heat oil in a saucepan over medium-high heat, add onion, ginger and garlic and sauté until tender (3-4 minutes). Add curry powder, stir until fragrant, then stir in flour and cook until sandy (1-2 minutes). Gradually whisk in stock, add soy sauce and honey and simmer, whisking occasionally, for about 10 minutes. Stir in rice vinegar and garam masala and keep warm.
  • 2
    Meanwhile, preheat oven to 220C. Dip chicken in flour, then egg, then panko crumbs, shaking off excess in between. Heat oil in a large frying pan and fry chicken, turning occasionally, until golden (3-4 minutes). Transfer to oven until cooked through (3-4 minutes). Serve with steamed rice, and topped with katsu sauce and spring onion.