Chicken Katsu Curry

Ingredients (5 servings)

Onion (thinly sliced)
200 g
Water 720 ml
Vegetable oil 1 Tbsp
S&B Golden Curry Sauce Mix 92 g 1 pack
Rice (cooked) 5 x 200 g / 7.1 oz
【Chicken Katsu (Cutlet)】 Chicken breast (or chicken thigh) 650 g (130 g / serving)
All purpose flour 30 g / 1.1 oz
Egg (beaten) 2
Panko (Japanese breadcrumbs) 50 g / 1.8 oz
Vegetable Oil As needed (for deep frying)
Salt Pinch
Pepper Pinch


  1. Slice the onion. Stir-fry onions with oil in a large saucepan on medium heat for approx. 5 min.
  2. Add water and bring it to a boil. Once it comes to a boil, turn down to low heat.
    Put a lid on the pot and simmer until the ingredients become soft. (Approx. 15 min)
  3. Turn off the heat. Add the S&B Golden Curry Mix by breaking it into pieces, then stir until it is completely melted.
    Turn on the heat again, simmer while stirring occasionally. (Approx. 5 min)
    【Chicken Katsu (Cutlet)】
    1. Season chicken breast or thigh with flour, then dip in the beaten egg. Coat with panko.
    2. Heat vegetable oil to 170℃ (340℉) in a large saucepan.
    3. Deep 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.
  4. Place the rice on a plate, top with cutlet, then serve curry sauce over.