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Recipe: Chicken Katsu Curry by Yutaka


  • Sauce
  • 1 Large Onion
  • 1 Tablespoon Vegetable Oil
  • Water 800ml
  • Yutaka Japanese-Style Curry 100g
  • Chicken Katsu
  • Chicken Breast
  • Salt & Pepper
  • Plain Flour 50g
  • 1 Large Egg
  • Yutaka Panko 100g
  • Oil for deep frying


  • Sauce
  • Dice onion into small chunks.
  • Add a little oil to the pan.
  • Gently fry the onions on low heat until lightly brown
  • Add 800ml of cold water and bring to the boil
  • Turn the heat to medium and simmer for 7 minutes. Then let the sauce cool down for a few minutes.
  • Add 100G of Yutaka Curry into the sauce. Stir until fully dissolved. Simmer on low heat and stir until sauce thickens.
  • Chicken Katsu
  • Coat seasoned chicken with ‘Pan-Toasted' Yutaka Panko.
  • Cook in the oven for 20-30 minutes (200°C).
  • Serve with boiled rice and pour sauce over prepared chicken