All Recipes
Pies & Pastries

Katsu Chicken Curry Bake

I'm not sure I understand the Katsu curry thing. Katsu is a breaded fried meat cutlet, no curry sauce involved there, put some curry sauce on and it goes from being fairly plain breaded chicken to slightly awesome. Not sure if the whole salt and pepper / spice bag thing has helped this 'Katsu' curry sauce movement along the way but I do find it a bit confusing, it seems that the Katsu name is putting the focus more on the curry sauce rather than the fried breaded meat. You've got Katsu crisps, noodles, spring rolls, jarred sauces, mayo, even tinned mackerel, none of theses have anything to do with fried breaded meat cutlets. So why would I make a Katsu pasty? Curry in a pasty is always going to be a winner. Greggs have done it, it was out a while ago, they've brought it back, never tried it first time round, tried it recently and its ok, not their best, the madras curry pasty they brough out a few years ago was fire, and maybe they get away with the name because they put some bread crumbs on top. I did think about putting fried breaded chicken in a pasty initially but pretty sure you'd get some weird gloopy mess. So here's my Japanese-style curry sauce, with similarities to the mild curry sauces found in Chinese takeaways and fish and chip shops across the UK chicken pasty, you know its going to be good.

Published

Katsu Chicken Curry Bake

At a glance

Prep
25m
Cook
20m – 25m
Cool
30m
Serves
4
Start Recipe Jump to Method

Ingredients

  • Filling

  • Pastry

Instructions

Make the filling

  1. Heat the oil in a frying pan and cook the chicken pieces until lightly coloured. Remove from the pan and set aside.

  2. Melt the butter in the same pan and add the onion. Cook over a medium heat for 8–10 minutes until softened.

  3. Add the garlic and ginger and cook for another 30 seconds.

  4. Stir in the flour, curry powder, turmeric and garam masala. Cook for 1 minute to remove the raw flour taste.

  5. Gradually add the chicken stock, stirring well to create a smooth sauce.

  6. Add the soy sauce, honey and Worcestershire sauce, then simmer until the sauce has thickened.

  7. Return the chicken to the pan and cook gently until fully cooked through.

  8. The filling should be much thicker than a normal curry — it needs to hold its shape inside the pastry. Allow it to cool completely before assembling the bakes.

Assemble the bakes

  1. Unroll the pastry and cut into four equal rectangles.

  2. Divide the cooled filling between the pastry pieces, leaving space around the edges.

  3. Brush the edges with beaten egg, fold over and press to seal. Crimp the edges with a fork.

  4. Brush the tops with more egg wash and sprinkle with panko breadcrumbs.

Bake

  1. Bake in a preheated oven at: 200°C fan / 220°C conventional for 20–25 minutes, until golden brown and crisp.

  2. Allow to cool for a few minutes before serving — the filling will be very hot.

Notes

  • The key to these bakes is keeping the filling thick. A normal katsu curry sauce is far too loose for pastry and will leak during baking.

  • The breadcrumb topping is an optional nod to a Katsu cutlet. A breaded chicken cutlet inside a pastry bake would lose most of its crispness, but adding breadcrumbs to the top gives the bake the texture and appearance associated with katsu while keeping the filling enjoyable, you may just prefer it without.

  • For a slightly richer filling, a small knob of butter stirred through the finished sauce can add a more indulgent bakery-style finish.

Tips

Keep the filling thick

The biggest mistake with savoury pastry fillings is making them too wet. The katsu filling should be thick enough to sit on a spoon without running. If the sauce is too loose, simmer it for longer before filling the pastry.

Cool the filling completely

Warm filling will soften the pastry before it even reaches the oven and can make sealing the edges difficult. For the best results, make the filling ahead and allow it to cool fully.

Don't overfill the pastry

It is tempting to pack in as much filling as possible, but leaving a good border around the edges helps the pastry seal properly and prevents leaks during baking.

Use panko on top, not inside

A traditional chicken katsu uses a breadcrumb coating, but inside a sealed pastry bake that crisp coating would quickly soften. Sprinkling panko on top gives the bake the katsu appearance and texture where it works best.

Make ahead

The filling can be prepared a day ahead and stored in the fridge. Cold filling is actually easier to work with when assembling the bakes.

Substitutions

Chicken

Chicken breast works well here, but chicken thigh can be used for a richer filling with more flavour.

Pastry

Ready-rolled puff pastry makes these quick and easy, but homemade rough puff pastry will give an even more impressive result.

Curry powder

A mild curry powder gives the familiar katsu flavour. For a warmer, spicier version, replace part of it with a medium curry powder.

Breadcrumb topping

Panko breadcrumbs give the best crunch, but regular dried breadcrumbs can be used if that's what you have available.

Dairy-free

Replace the butter with a dairy-free alternative and check that your puff pastry is suitable.

Storage & Reheat

Fridge

Store leftover chicken katsu bakes in an airtight container in the fridge for up to 3 days.

Freezer

Once baked and cooled, the bakes can be frozen for up to 3 months. Wrap individually before freezing.

Reheating

For the best pastry texture, reheat in an oven or air fryer.

Oven: 180°C fan for 10–15 minutes

Air fryer: 160°C for 8–10 minutes

Avoid microwaving if possible, as it will soften the pastry.

Freezing before baking

These chicken katsu bakes can be frozen before baking. Assemble the bakes as normal, but don't brush with egg wash or add the panko topping yet.

Place the unbaked bakes on a tray and freeze until solid, then transfer to a freezer bag or airtight container. They can be frozen for up to 3 months.

When ready to bake, cook directly from frozen. Brush with beaten egg, sprinkle with panko breadcrumbs and bake at:

200°C fan / 220°C conventional

for around 30–35 minutes, until the pastry is golden and the filling is piping hot.

There is no need to thaw first.

Serving Suggestions

These chicken katsu bakes are ideal as a quick lunch, picnic food or a homemade alternative to bakery savoury pastries.

Serve with:

  • A simple side salad
  • Pickled ginger or cucumber for freshness
  • Japanese-style coleslaw
  • A bowl of steamed rice if you want to turn it into more of a meal

They are also great served warm with a little extra katsu-style curry sauce for dipping.

Equipment

You will need:

  • Large frying pan or saucepan
  • Sharp knife and chopping board
  • Wooden spoon or spatula
  • Baking tray
  • Baking paper
  • Pastry brush
  • Fork for sealing the pastry

A digital kitchen scale is recommended for consistent results, especially when dividing the filling between the four bakes.

FAQ

What is a chicken katsu bake?
A chicken katsu bake is a savoury pastry filled with chicken and a thick katsu-style curry sauce. It combines the flavours of Japanese chicken katsu curry with the convenience of a bakery-style puff pastry bake.
Is katsu the curry sauce or the chicken?
Traditionally, katsu refers to the breaded cutlet, such as chicken katsu or tonkatsu. The curry sauce is a separate part of the dish. In the UK, however, the word katsu is often used to describe the curry flavour itself
Can I use breaded chicken inside these bakes?
You can, but the breadcrumb coating will soften once it is surrounded by sauce and pastry. Adding breadcrumbs to the top gives a better texture while still giving the bake that katsu character.
Why is my filling leaking out?
The filling is probably too thin, or the pastry edges were not sealed well enough. Make sure the filling is completely cool and thick before assembling.
Can I make these with leftover chicken?
Yes. Shredded or diced cooked chicken works well. Add it to the thickened sauce near the end of cooking and warm through before cooling and filling the pastry.
Can I make chicken katsu bakes ahead?
Yes. The filling can be made up to a day ahead and stored in the fridge until you are ready to assemble the bakes. You can also assemble the bakes and keep them covered in the fridge for a few hours before baking. For longer storage, freeze the unbaked bakes and cook them straight from frozen when needed. Add the egg wash and panko topping just before baking for the best pastry texture.
Can I use shortcrust pastry?
You can, but puff pastry gives a much closer bakery-style result with its flaky layers and crisp finish.