Gizzi Erskine katsu curry recipe

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This Gizzi Erskine katsu curry takes 15 minutes to prepare and serves four

Gizzi Erskine katsu curry
(Image credit: David Loftus/Virgin Books)
Preparation Time15 mins
Cooking Time30 mins
Total Time45 mins
Cost RangeMid
Nutrition Per PortionRDA
Calories718 Kcal36%
Fat31.9 g46%
Sugars7.7 g9%
Saturated Fat3.7 g19%
Protein37.1 g74%
Carbohydrates68.7 g26%

This Gizzi Erskine katsu curry is easy to make and is the perfect alternative to ordering a takeaway. 

If you’ve made Wagamama’s katsu curry recipe and you want to try another one, this recipe by Gizzi is a real winner. Gizzi’s recipe takes 50 minutes to make and can easily be adapted with prawns or pork if you don’t like chicken. A lot of the calories in this recipe come from the oil needed to fry the chicken. You could airfryer it to reduce the cook time and calories. 


For the curry sauce:

  • 1tbsp groundnut or vegetable oil
  • 1 onion, peeled and chopped
  • 5 whole garlic cloves, peeled and bashed
  • 2 carrots, peeled and chopped
  • 2tbsp plain flour
  • 1tbsp medium curry powder
  • 600ml chicken stock
  • 2tsp honey
  • 1tbsp soy sauce
  • 1 bay leaf
  • ½tsp garam masala

For the rest:

  • 4 x 100g chicken breasts
  • 100g flour, seasoned with lots of salt and pepper
  • 1 free-range egg, beaten lightly
  • 200g Japanese panko breadcrumbs
  • 100ml groundnut or vegetable oil
  • Steamed rice and salad, to serve




  1. To make the sauce, heat the oil in a small pan. Add the onion and garlic and sauté for 2 mins, then throw in the carrot pieces and cook slowly for 10 mins, with the lid on. Give everything the odd stir occasionally. You want to sweat the vegetables until softened and starting to caramelise.
  2. Stir in the flour and curry powder and cook them for a min. Slowly pour in the chicken stock bit by bit until combined (do it slowly to avoid getting lumps). Add the honey, soy and bay leaf then bring to the boil.
  3. Reduce the heat to a slow simmer and cook for 20 mins. The sauce will have thickened and taken on all of the flavours, although you still need it to have a pouring consistency. Add the garam masala, salt and pepper, then pass the sauce through a sieve.
  4. Meanwhile, for the chicken, lay the seasoned flour, egg and breadcrumbs on to separate plates. Coat the chicken breasts into the flour, then the egg and finally cover with the breadcrumbs.
  5. Heat the oil in a large frying pan and fry the breaded chicken breasts for 5 minutes on each side, or until golden and cooked through. Remove from the pan with a slotted spoon and leave to drain on kitchen paper. Slice the chicken diagonally and serve with the sauce drizzled over the top and with a side salad and rice, if you like.

Top tips for making this Gizzi Erskine katsu curry 

For a really authentic finish, serve with a side of Japanese pickles too.

How is katsu curry different from other curries?

Gizzi explains: “Anyone who is into Japanese food kno that katsu curry is wickedly wonderful. What makes it stand out from other curries is the meat is breaded and fried before having a luxurious silky curry sauce slathered all over it… Offering crunch, spice, and sauce, this is real comfort food.”

Can you make katsu curry without chicken?

Gizzi says: “I’ve used chicken here, I have also eaten this made with juicy king prawns or with pork tenderloin, both equally delicious.”

Do you have to strain a katsu curry sauce?

If you don’t mind a chunky texture, you can skip the straining step in the method. Alternatively, use a stick blender to make a smooth sauce.

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Jessica Ransom

“If you can’t get hold of panko breadcrumbs regular breadcrumbs will work fine too. You can even experiment with crushed cornflakes or your favourite crisps.” 

Gizzi's Kitchen Magic View at Amazon 

Gizzi's Kitchen Magic by Gizzi Erskine (Virgin Books, £3.56) - View at Amazon 

Brimming with delicious recipe ideas, Gizzi's book also has lots of tips to help you feel more confident as a cook. From how to poach eggs and become a pastry master, there's something for everyone. 

For a lighter take on this recipe, try the Slimming World katsu curry. You might also like our pork curry recipe or the Hairy Bikers chicken curry is a great Friday night option! 

Gizzi Erskine
Celebrity chef

Gizzi Erskine is the phenomenal chef behind many of the nation’s much-loved cookery programmes such as Cook Yourself Thin, Cookery School, The Wine Show and Cooks to Market. She has also appeared as a chef on daytime television shows, such as Good Morning Britain. Born as Griselda Erskine in Dumfries, Scotland in 1979, Gizzi moved to London with her parents as a child. She graduated top of her year from the prestigious Leith’s School of Food and Wine before going on to launch her career as a chef. Since 2010, Gizzi has released eight cookery books focused on foolproof meals and a love of eating.  

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