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Easy chicken katsu curry recipe

Homemade Chicken katsu curry recipe

Need that katsu hit? Can’t be bothered to leave the house? Then make your own tasty chicken katsu curry with this quick, easy recipe!

Chicken katsu curry recipe

Ingredients – serves 4


  • 2 tbsp. sunflower oil
  • 1 onion
  • 5 garlic cloves
  • 1 tbsp. curry powder (adjust amount and spice level to taste)
  • 2 tbsp. plain flour
  • 600ml chicken stock
  • 1 tbsp. soy sauce
  • 2 tsp. honey


  • 4 chicken breasts
  • Creme fraiche
  • approx. 200g panko breadcrumbs
  • Salt and pepper (to taste)


  • Steamed, sticky, microwave… you do you. Let’s not overcomplicate this



  1. Heat the oil in a pan. Chop the garlic, dice the onions and sauté for a few minutes (so they go soft)
  2. Add the curry powder and flour, and give it a decent stir
  3. Keep stirring and add in the chicken stock (gradually), soy sauce and honey. Simmer for 10 minutes until the sauce has thickened
  4. Pour the sauce through a sieve to remove onions/garlic/lumps. (Unless you like lumps)


This bit is easy (and healthier than frying)

  1. Pour your creme fraiche into a bowl or plate. Put the breadcrumbs in a second plate
  2. Roll the chicken in the creme fraiche. Then roll it in the breadcrumbs
  3. Put the chicken on a baking tray, then bang it in the oven on gas mark 5 for 25-30 minutes (more if needs be)
  4. Slice cooked chicken breast. Serve with rice and sauce

Enjoy cooking? There are plenty of catering positions in the army. Find out more here.