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Katsu Curry recipe served on a plate, by Crown Fried Chicken & Kebab

Jul 14 2026

Restaurants›Crown Fried Chicken & Kebab›Katsu Curry Recipe

Katsu Curry Recipe

Name: Crown Fried Chicken & Kebabs Katsu Curry Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 pieces chicken breast; 1 tsp salt; 1 tsp black pepper; 1 cup all-purpose flour; 2 pieces eggs; 2 cups panko breadcrumbs; 2 cups vegetable oil; 1 large onion; 1 medium carrot; 1 medium potato; 2 pieces garlic cloves; 1 inch piece ginger; 2 tbs curry powder; 1 cup coconut milk; 2 cups chicken broth; 1 tbs soy sauce; 1 tsp sugar; 1 cup jasmine rice; 1.5 cups water; 2 cups mixed salad greens; 1 cup cherry tomatoes; 1 medium cucumber; 2 tbs olive oil; 1 tbs balsamic vinegar; 1 to taste salt

Inspired by Crown Fried Chicken & Kebab

Time1h

Serves4

Crispy chicken fillet served with curry sauce, rice and salad.

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Ingredients

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Chicken Fillet

2 pieces Chicken breast

1 tsp Celtic sea salt

1 tsp black pepper

1 cup 00 bread flour

2 pieces Eggs

2 cups Panko breadcrumbs

2 cups Tuscany sunflower oil

Curry Sauce

1 large Onion

1 medium Carrot

1 medium potato

2 pieces Garlic cloves

1 inch piece ginger

2 tbs curry powder

1 cup Coconut milk

2 cups Chicken broth

1 tbs Aged soy sauce

1 tsp sugar

Rice

1 cup Jasmine rice

1 1/2 cups water

Salad

2 cups mixed salad greens

1 cup Cherry tomatoes

1 medium Cucumber

2 tbs olive oil

1 tbs Aged balsamic vinegar

1 to taste Celtic sea salt

Method

Preparing the Chicken

Season the Chicken

Season the chicken breasts with salt and black pepper on both sides.

Prepare Breading Stations

Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Bread the Chicken

Dredge each chicken breast in flour, dip into the beaten eggs, and coat with panko breadcrumbs.

Fry the Chicken

In a large skillet, heat vegetable oil over medium heat. Fry the breaded chicken for about 5-7 minutes on each side or until golden brown and cooked through. Drain on paper towels.

Making the Curry Sauce

Chop the Vegetables

Finely chop the onion, carrot, and potato. Mince the garlic and ginger.

Sauté the Vegetables

In a pot, heat a little oil over medium heat and sauté the onions until translucent. Add in the garlic, ginger, carrot, and potato, and cook for another 5 minutes.

Add Liquid Ingredients

Stir in the curry powder, then add the chicken broth and coconut milk. Bring to a simmer.

Season the Sauce

Add soy sauce and sugar, and let the sauce simmer for about 15-20 minutes until the vegetables are tender and the sauce has thickened.

Cooking the Rice

Rinse the Rice

Rinse the jasmine rice under cold water until the water runs clear.

Cook the Rice

In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit for 5 minutes before fluffing with a fork.

Preparing the Salad

Assemble the Salad

In a bowl, toss together the mixed salad greens, halved cherry tomatoes, and sliced cucumber.

Dress the Salad

In a small bowl, whisk together olive oil, balsamic vinegar, and salt. Drizzle over the salad and toss to coat.

Serving

Plate the Dish

On a plate, serve the crispy chicken fillet alongside a generous portion of curry sauce, fluffy rice, and a side of salad.