Katsu Curry
Katsu Curry
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(5 servings)

  • 1 (200g) Medium Onion, thinly sliced
  • 720 ml Water
  • 1 tbsp vegetable oil
  • 1 pack S&B Golden Curry Sauce Mix 92 g
  • 5 x 200 g Cooked Rice
  • 650 g (130 g/serving)【Katsu (Cutlet)】Chicken breast, thickly sliced into 5
  • 30 g All-purpose flour
  • 2 Egg, beaten
  • 50 g Panko or breadcrumbs
  • 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 with flour, then dip into the 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 the 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.

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