Katsu Curry | Recipes | video

Ingredients (5 servings)

Medium Onion, thinly sliced 1 (200 g / 7.1 oz)
Water 720 ml
Vegetable oil 1 Tbsp
S&B Golden Curry Sauce Mix 92 g 1 pack
Cooked Rice 5 x 200 g / 7.1 oz
【Katsu (Cutlet)】 Chicken breast (or Pork loin), thickly sliced into 5 650 g / 23 oz (130 g/serving)
All purpose flour 30 g / 1.1 oz
Egg, beaten 2
Panko or breadcrumbs 50 g / 1.8 oz
Vegetable Oil as needed for frying
Salt to taste
Pepper to taste


  1. Stir-fry onions with oil in a large saucepan on medium heat for approx. 5 min.
  2. Add water and bring to boil. Reduce heat, cover and simmer until ingredients are tender, approx. 15min.
  3. Turn the heat off, break S&B Golden Curry Sauce Mix into pieces and add them to the saucepan. Stir until sauce mixes are completely melted. Simmer approx. 5 min., stirring constantly.
    【Katsu (Cutlet)】
    1. Season chicken breast/pork loin with flour, then dip into beaten egg. Coat with panko (breadcrumbs).
    2. In a large saucepan, heat vegetable oil to 170°C (340 F). Drop a few panko into the pan to check oil temperature. (Panko should float on the surface and sizzle.)
    3. Fry cutlets for 6-8 minutes, (depending on the thickness of meat). Don’t put all ingredients at once; because it will cause the temperature fallen. Turn cutlets over a few times until panko becomes golden. Drain well.
  4. Place rice on a plate, top with cutlet, then serve curry sauce over.