Golden, crispy chicken coated in crunchy panko breadcrumbs, served with a rich, gently spiced curry sauce — this Chicken Katsu Curry is pure comfort food.
It’s one of those dishes that feels like a takeaway treat yet is surprisingly simple to make at home. Perfect for a fakeaway night, this recipe delivers big flavour, crispy texture, and that signature creamy curry sauce the whole family will love.
Why We Love This Recipe
There’s something irresistible about the contrast in this dish — crispy, golden chicken paired with a smooth, warming curry sauce. It’s comforting, satisfying, and always feels like a treat.
It’s also a guaranteed crowd-pleaser. Mild enough for the kids, but still packed with flavour for the grown-ups, making it ideal for family dinners.
Why This Dish Works on a Budget
Making this at home is far more cost-effective than ordering a takeaway. Using chicken breasts or thighs, breadcrumbs, and simple curry sauce ingredients, you can feed the whole family for a fraction of the price.
The sauce is made from pantry staples like onions, garlic, curry powder, and stock — no need for expensive jars or extras. Plus, it pairs perfectly with rice, helping stretch the meal even further.
A Little Bit of History
Chicken Katsu Curry is a popular dish in Japanese cuisine, inspired by Western-style breaded cutlets known as katsu. The curry sauce itself reflects Japan’s take on curry, introduced in the 19th century via British influence.
Today, it’s a staple comfort dish across Japan and has become hugely popular in the UK thanks to its mild, slightly sweet flavour and crispy texture.
Will You Be Trying It?
If you love a good takeaway but want to save money and control what goes into your food, this is a must-try. It’s simple, satisfying, and perfect for a weekend treat or midweek pick-me-up.
Final Thoughts
This Chicken Katsu Curry is everything a great fakeaway should be — crispy, flavourful, comforting, and budget-friendly. Once you’ve made it at home, you might not go back to ordering it again!
Serve it up, drizzle over that rich curry sauce, and enjoy a takeaway classic from the comfort of your own kitchen.
Budget Breakdown 🛒💷
Here’s how the cost per portion stacks up across the top 5 UK supermarkets:
- Aldi – £1.38
- Asda – £1.68
- Sainsburys – £1.98
- Tesco – £1.86
- Morrisons – £1.71
(Prices and stores correct at the time of posting — always worth checking for offers!)
CHICKEN KATSU CURRY
Ingredients
For Chicken
- 2 x Chicken Breasts
- 200 ml Milk
- 1 tbsp lemon juice
- 100 g Plain Flour seasoned
- 1 egg beaten
- 100 g Panko Breadcrumbs
- Chilli Powder pinch
- Oil for Frying
For Curry Sauce
- 25 g Butter
- 1 x Medium Carrot chopped
- 1 x Onion chopped
- 4 x Garlic Cloves rough chopped
- 1 inch Ginger peeled and roughly chopped
- 2 tbsp Curry Powder
- 1 tbsp Ketchup
- 1 tbsp Honey
- 1 tbsp Miso Paste
- 1 tbsp Dark Soy Sauce
- 1 Chicken Stock Cube made up to 500ml
To Serve
- Braised Rice
- Korean Cucumber Salad optional
- Spring Onions thinly sliced
Instructions
Prepare & Tenderise the Chicken
- Slice each chicken breast in half horizontally to create thinner pieces.
- Place between two sheets of greaseproof paper and gently bash with a rolling pin until even in thickness.
- What to look for: You want the chicken evenly flattened — about 1–2cm thick — so it cooks quickly and evenly.
- Place the chicken into a bowl with the milk and lemon juice. Leave to soak for at least 30 minutes (or up to 24 hours in the fridge).
- Tip: This step makes the chicken extra tender and juicy.
Set Up Your Coating Station
- Prepare three bowls: One with flour, One with beaten egg (add a splash of the milk mixture), One with panko breadcrumbs mixed with a pinch of chilli powder
- Take each piece of chicken and coat in flour, then egg, then breadcrumbs. Set aside on a plate ready for frying.
- Tip: Use one hand for dry ingredients and one for wet — it keeps things less messy.
- What to look for: Each piece should be fully coated with no bare spots, especially in the breadcrumbs for that crispy finish.
Start the Curry Sauce
- In a saucepan, melt the butter over a medium heat.
- Add the chopped onion and carrot and cook for about 5 minutes, stirring occasionally.
- What to look for: They should start to soften and smell slightly sweet — no browning needed.
Build the Flavour
- Add the garlic and ginger and cook for 1 minute, stirring so it doesn’t catch.
- Add the curry powder and cook for 30 seconds.
- What to look for: You’ll notice a strong, fragrant aroma — that’s when it’s ready.
Simmer the Sauce
- Stir in the ketchup, honey, miso paste, soy sauce and stock.
- Bring everything to a gentle simmer and cook for 20 minutes, stirring occasionally.
- What to look for: The carrots should be soft enough to mash easily with a spoon.
Blend Until Smooth
- Remove from the heat and carefully blend until smooth using a stick blender.
- Tip: Keep the blender fully submerged to avoid splashes — the sauce will be hot.
- You should end up with a smooth, glossy curry sauce.
Fry the Chicken
- Heat oil in a deep pan to around 170°C.
- No thermometer? Drop in a small piece of bread — if it sizzles straight away and turns golden in about 30 seconds, you’re good to go.
- Carefully add 2 pieces of chicken at a time.
- Fry for 3–4 minutes, then turn and cook for another 2–3 minutes.
- What to look for: The coating should be golden, crisp and crunchy.
- Remove and place on a wire rack so it stays crispy while you cook the rest.
Serve
- Slice the crispy chicken into strips.
- Serve on a bed of warm rice, spoon over the curry sauce and finish with sliced spring onions.
- 🍽️ Serving Suggestions
🍽️ Serving Suggestions
- Serve with: Sticky rice or jasmine rice, Korean cucumber salad for freshness, Extra chilli oil if you like a bit of heat
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