Chicken Katsu Curry

Ingredients (5 servings)

Onion 1 3/4 (350 g / 13 oz)
Carrot 1/2 (100 g / 3.5 oz)
Potato 1 (150 g / 5 oz)
Vegetable oil 1 tbsp
Water 540 ml
S&B Golden Curry Mix 92g 1 pack
Rice, cooked 5 x 200 g / 7.1 oz
【Chicken katsu (Cutlet)】 Chicken breast / thigh 650 g (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 deep frying)
Salt Pinch
Pepper Pinch


  1. Cut vegetables into 1 cm cube.
  2. Stir-fry the vegetables with oil in a large saucepan for approx. 5-10 min.
  3. Add water and simmer until ingredients are tender for approx. 15 min.
  4. Turn the heat off, break S&B Golden Curry Mix into pieces and add them to the saucepan. Stir until mixes are completely melted. Simmer until thickened, stirring constantly for approx. 5 min.
    【Chicken katsu (Cutlet)】
    1. Season chicken breast / thigh with flour, then dip into beaten egg. Coat with panko (breadcrumbs).
    2. Heat vegetable oil to 170℃ in a large saucepan.
    3. Fry the chicken for 6-8 minutes (depending on the thickness of meat).
      *Do not put all in at once: it will cause the temperature fallen.
    4. Turn the cutlet over a few times until panko becomes golden. Then drain well.
  5. Place rice on a plate, serve curry sauce and top with the chicken katsu. Garnish with fresh vegetabls, as desired.