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Gordon Ramsay Katsu Curry Recipe 

Gordon Ramsay Katsu Curry Recipe
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This Gordon Ramsay-inspired katsu curry features crispy breaded chicken or pork paired with a creamy and flavorful curry sauce. Served with steamed rice, this dish is perfect for a comforting and satisfying meal.

Ingredients Needed:

For the katsu sauce:

  • 1 tablespoon vegetable oil
  • 2 onions, chopped
  • 2 large carrots, chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon ginger, peeled and grated
  • 1 tablespoon mild curry powder or curry paste
  • ½ teaspoon turmeric powder
  • 1½ cups coconut milk
  • 2 teaspoons maple syrup or honey
  • ⅓ cup water

For the katsu:

  • 8 skinless chicken breast or pork fillets
  • Whole or non-dairy milk
  • 2 tablespoons all-purpose flour
  • 4 tablespoons water
  • 1¼ cups of panko breadcrumbs
  • 4 tablespoons vegetable oil

For serving:

  • 8 cups cooked white rice

How To Make Katsu Curry Recipe?

  1. Make the sauce: Heat 1 tablespoon of oil in a large saucepan. Add the chopped onions and carrots and cook for 8 minutes until soft and caramelized.
  2. Add aromatics and spices: Stir in garlic, ginger, curry powder, and turmeric. Cook for 30 seconds until fragrant.
  3. Simmer the sauce: Add coconut milk, maple syrup or honey, and water. Stir, cover, and simmer on low for 20 minutes.
  4. Prepare the katsu: Pound chicken or pork fillets until thin and flat. Mix flour and water on a wide plate. Dip the fillets in milk, coat in flour, then dip in panko breadcrumbs until fully coated.
  5. Blend the sauce: Use a hand mixer to blend the sauce until smooth. Adjust with water, salt, or lime juice for the desired taste and consistency. Keep warm.
  6. Cook the katsu: Heat 4 tablespoons of oil in a frying pan over medium-high heat. Fry the fillets for 4–5 minutes per side until golden brown.
  7. Assemble and serve: Divide steamed rice into bowls, top with the curry sauce, and place the katsu on top. Garnish with carrot ribbons, chopped cucumber, salad, or lime wedges.
Gordon Ramsay Katsu Curry Recipe
Gordon Ramsay Katsu Curry Recipe

Recipe Tips:

  • Pound the fillets evenly: This ensures they cook quickly and evenly.
  • Use fresh panko breadcrumbs: They give the katsu a crispier texture.
  • Blend the sauce to perfection: A smooth sauce elevates the dish, so don’t skip blending.
  • Fry in batches: Avoid overcrowding the pan to keep the katsu crispy.
  • Serve immediately: For the best taste and texture, serve the katsu curry while it’s hot.

How To Store & Reheat Leftovers?

  • Refrigerate: Allow the curry sauce and katsu to cool separately. Store them in airtight containers in the fridge for up to 2 days.
  • Freeze: However, the sauce can be frozen for up to 3 months.
  • Reheat: Place the katsu on a baking sheet and bake at 375°F for 10 minutes to regain crispiness.

Nutrition Facts:

  • Calories: 500 kcal
  • Total Fat: 22g
  • Saturated Fat: 9g
  • Cholesterol: 120mg
  • Sodium: 650mg
  • Potassium: 550mg
  • Total Carbohydrate: 45g
  • Dietary Fiber: 3g
  • Sugars: 5g
  • Protein: 28g

Try More Gordon Ramsay Recipes:

Gordon Ramsay Katsu Curry Recipe 
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Gordon Ramsay Katsu Curry Recipe 

Recipe by AvaCourse: DinnerCuisine: BritishDifficulty: Easy
Servings

3

servings
Prep time

20

minutes
Cooking time

25

minutes
Calories

250

kcal

Crispy chicken cutlets, silky curry sauce, and fluffy rice—Gordon Ramsay’s katsu curry is comfort with precision.

Ingredients

  • For the Sauce

  • 1 tbsp oil

  • 2 onions, chopped

  • 2 large carrots, chopped

  • 2 garlic cloves, crushed

  • 1 tsp ginger, grated

  • 1 tbsp curry powder

  • ½ tsp turmeric

  • 1½ cups coconut milk

  • 2 tsp maple syrup or honey

  • ⅓ cup water

  • For the Katsu

  • 8 chicken or pork fillets

  • Milk (whole or plant-based)

  • 2 tbsp flour + 4 tbsp water (slurry)

  • 1¼ cups panko breadcrumbs

  • 4 tbsp vegetable oil

  • To Serve

  • 8 cups steamed white rice

  • Carrot ribbons, cucumber, lime wedges (optional)

Directions

  • Sauté onions and carrots in oil for 8–10 min until caramelized.
  • Add garlic, ginger, curry powder, turmeric. Cook 30 sec.
  • Add coconut milk, syrup, water. Simmer covered 20 min.
  • Blend sauce smooth. Adjust seasoning.
  • Pound fillets thin, season, dip in milk, then flour-water, then panko.
  • Fry 4–5 min each side until golden. Drain on a rack.
  • Assemble bowls with rice, sauce, katsu. Garnish.

Notes

  • Double dip for crunch: Flour-water → panko → chill for 10 mins → second panko coat.
  • Use a wire rack, not paper towels: Keeps underside crisp.
  • Sauce blend: smooth sauce: Don’t skip it. Immersion blender > standard blender for ease.
  • Cook rice right: Sticky Japanese rice or jasmine rice makes a better bed than long-grain.

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