Chicken Katsu Curry using ready-made curry sauce

Ingredients (2 servings)

S&B Golden Curry Sauce with Vegetables 230g
Cooked rice
200 g x 2
Katsu (Cutlet) 250 g
Chicken breast (or Porl loin), thickly sliced 130 g x 2
All purpose flour 12 g
Egg, beaten 1
Panko (breadcrumbs) 20 g
Vegetable Oil as needed for frying
Salt to taste
Pepper to taste


  1. Boil water in a pot
  2. Place unopend pouch directly in a pot of boiling water.
    Boil uncovered for 3 to 5 min.

【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 heated
    S&B Golden Curry Sauce with Vegetablescurry sauce over.