Chicken Katsu Curry Rice

Chicken Katsu Curry Rice

I have been a fan of Wagamama don’t get me wrong but I firmly believed that making anything homemade is better. Re-create your Wagamamas favorite and make katsu curry at home. Anyone who is into Japanese food knows that katsu curry is one of the best Japanese dishes if done right and correctly.

This is Japanese classic, comprised of perfectly crispy breaded chicken breast accompanied by a warming curry sauce which is perfect on a weather like this.

Chicken Katsu Curry Rice Bowl

Print Recipe
Serves: 2 Cooking Time: 60M


  • For the Rice
  • Sushi Rice (cook according to packet instructions)
  • 2tbsp Rice wine
  • 2tbps sugar
  • 1 tsp mirin
  • For the Chicken
  • 2 Chicken Breast (around 250g)
  • 50g plain flour
  • 1 Large egg slightly beaten
  • 100g Panko Breadcrumbs
  • Sunflower oil (for deep frying) oven bake (optional)
  • Curry Sauce
  • 1tsp sunflower oil
  • 1 onion finely chopped
  • 1 thumb garlic grated
  • 2 garlic cloves minced
  • 1tbsp curry powder
  • 1tbsp Mild shoyu soy sauce
  • 1/2 tsp miso paste
  • 2tbsp plain flour
  • 500 ML Chicken stock
  • 1 small carrot (slice into cubes)
  • 1 small sweet potatoes (slice into cubes)
  • 1tbsp roasted sesame seeds



Bash chicken breast between 2 sheets of baking paper or cling film with a rolling pin to flatten them to an even thickness


Make the rice (according to packet instructions) once it's cooked and cool down. Combine the rice vinegar, sugar, and mirin in a small bowl. Transfer the rice in a glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Set aside


Put Flour, egg, and breadcrumbs to separate shallow bowls. Dip each chicken breast into flour (tap off excess), then egg and finally breadcrumbs. Repeat until all the chicken breasts are coated. Set aside while you make the sauce.


For the sauce, heat oil in the saucepan and fry onion over medium heat for 5mins to soften and start to turn golden. Add ginger and garlic and cook for further min, then stir in curry powder and flour. Cook for 1 min, then gradually add the stock to avoid lumps forming. Add soy sauce, miso paste, sweet potato and carrots. Bring to the boil, then simmer for 10-15mins to reduce until thickened.


Heat a layer of oil in a large nonstick frying pan or cast iron pan over a medium-high heat and cook chicken for 5min on each side or until cooked through.


Assemble the dish with a big bowl rice first, chicken on top and lastly the curry and finish it off


with roasted sesame seed.


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