Herb-Infused Chicken Katsu Curry Recipe

A Flavourful Twist on a Japanese Classic

Indulge in rich and aromatic British herbs in Japanese cuisine with our take on the beloved Chicken Katsu Curry.
This recipe combines the crispy goodness of breaded chicken cutlets with a fragrant and herb-infused curry sauce.

Behold the delectable fusion of textures and flavours in these succulent chicken cutlets, perfectly coated in a golden breadcrumb crust!

Take a culinary journey aboard the fragrant and complex curry sauce, harmoniously blending traditional Tokyo and London cuisine, panda bears not included!


For Chicken Katsu:

  • 4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 cups panko breadcrumbs
  • 2 tablespoons chopped fresh parsley or coriander
  • 2 tablespoons chopped fresh lemon balm leaves
  • Vegetable oil for frying

For Curry Sauce:

  • 1 large onion, finely chopped
  • 2 carrots, peeled and diced
  • 2 potatoes, peeled and diced
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 2 tablespoons curry powder
  • 1 tablespoon all-purpose flour
  • 3 cups chicken or vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon honey or sugar
  • Salt and pepper to taste
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh lemon balm leaves

For Serving:

  • Cooked rice
Chicken Katsu Curry


Chicken Katsu:

  1. Season chicken breasts with salt and pepper.
  2. Dredge each chicken breast in flour, then dip into beaten eggs.
  3. Coat the chicken with a mixture of panko breadcrumbs, chopped parsley or cilantro, and chopped lemon balm leaves.
  4. Fry the breaded chicken in vegetable oil until golden brown and cooked through.

Curry Sauce:

  1. In a saucepan, sauté chopped onions, garlic, carrots, and potatoes until softened.
  2. Sprinkle curry powder and flour over the vegetables, stirring to coat evenly.
  3. Gradually add chicken or vegetable broth, soy sauce, honey (or sugar), dried thyme or fresh thyme, and chopped lemon balm leaves.
  4. Simmer the mixture until the vegetables are tender and the curry sauce has thickened.


  1. Slice the cooked chicken katsu into strips.
  2. Spoon a generous portion of curry sauce over a bed of cooked rice.
  3. Top with the herb-infused Chicken Katsu.

Leave a comment

Your email address will not be published. Required fields are marked *

Back to top