Katsu curry

Katsu Curry

I love curry but I always bought a curry paste because I found it so hard to make that deep and full flavour myself.


I saw this in Pinterest and it looked amazing! The crispy curry serve with a thick sauce and rice. I love crispy chicken but I never had in combined with curry so I wanted to try it.

Disclaimer, ik heb geen idee of er een traditioneel recept is, ik heb zelf een saus gemaakt waar ik heel blij mee was en wat ik graag met jullie wilde delen!

Rice or lowcarb

As you can see I had my curry with rice but my husband eats lowcarb so he had it with cauliflower rice. He didn't mind the panko but the rice was too much for him.

Katsu curry

Katsu curry
cooking time30 min
total cooking time30 min


For the chicken

  • 2 chicken breasts
  • bowl of flour
  • 1 egg whisked
  • bowl of panko
  • pepper and salt

For the sauce

  • olive oil
  • 1 onion, diced
  • 2 gloves of garlic, chopped
  • 1 tablespoon garam masala
  • 1.5 teaspoon curry powder
  • 0.5 teaspoon ginger
  • 1 tablespoon tomato puree
  • 250 ml chicken stock
  • 250 ml coconut milk
  • 1 tablespoon lemon juice


  • 150 grams boiled rice
  • fresh coriander


  • Heat a bit of oil and sweat the onion and garlic. Add the spices and let this sit for a minute until fraigrant.
  • Add the tomato puree and stir. Add the stock and the coconut milk and the lemon juice. Let this simmer until the sauce has reduced and is thicker. This takes about 20 minutes.
  • In the meantime season the chicken, coat with flour, put in the eggs and then coat with panko. Repeat with the other chicken.
  • Heat up some oil in a frying pan and bake the chicken on both sides until crispy and done.
  • Plate the dish with rice, the sauce and place the chicken on top. Garnish with fresh coriander.

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