Chicken Katsu Curry


Chicken Katsu Curry

Cut vegetables into 1 cm cube.
Stir-fry the vegetables with oil in a large saucepan for approx. 5-10 min.
Add water and simmer until ingredients are tender for approx. 15 min.
Turn the heat off, break S&B Golden Curry Mix into pieces and add them to the saucepan. Stir until mixes are completely melted. Simmer until thickened, stirring constantly for approx. 5 min.
【Chicken katsu (Cutlet)】
1. Season chicken breast / thigh with flour, then dip into beaten egg. Coat with panko (breadcrumbs).
2. Heat vegetable oil to 170℃ in a large saucepan.
3. Fry the chicken for 6-8 minutes (depending on the thickness of meat).*Do not put all in at once: it will cause the temperature fallen.
4. Turn the cutlet over a few times until panko becomes golden. Then drain well.
5. Place rice on a plate, serve curry sauce and top with the chicken katsu. Garnish with fresh vegetabls, as desired.
Course Main Course
Cuisine Japanese
Servings 5 servings


  • 350 grams Onion
  • 100 grams Carrot
  • 150 grams Potato
  • 1 tbsp Vegetable oil
  • 540 ml Water
  • 1 pack S&B Golden Curry Mix 92g
  • 5x200 grams Rice, cooked
  • 650 grams Chicken breast / thigh for Chicken katsu (Cutlet)
  • 30 grams All purpose flour for Chicken katsu (Cutlet)
  • 2 Egg, beaten for Chicken katsu (Cutlet)
  • 50 grams Panko or breadcrumbs for Chicken katsu (Cutlet)
  • as needed Vegetable Oil for Chicken katsu (Cutlet)
  • pinch Salt for Chicken katsu (Cutlet)
  • pinch Pepper for Chicken katsu (Cutlet)


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