Yellow Chicken Katsu Curry with Rice

oolie on July 22, 2025

Yellow Chicken Katsu Curry with Rice

Katsu curry is Japanese comfort cooking at its finest. Using Oolie Yellow Curry Dip as the sauce base adds incredible flavor, creaminess, and extra nourishment to what’s really just a simple chicken cutlet served with rice. Those quick-pickled cucumbers cut right through all that richness, and if you somehow have any leftovers, they’re amazing as a condiment for any rich or fatty meal (kind of like how a pickle works with Nashville fried chicken!)

PREP TIME: 30 mins
Serving size: 4 Servings

Ingredients

1x 8oz. container Oolie Yellow Curry Dip
approx ½ cup water
2 cups jasmine rice
½ an English cucumber, about 10 oz.
½ cup white vinegar
½ cup water
2 tbsp sugar
½ tsp salt
4 whole-muscle chicken cutlets
2 tbsp soy sauce or Tonkatsu Sauce

Instructions

In a small saucepan, bring the vinegar, sugar, salt and ½ cup of water to the boil.
Cut the cucumber lengthwise and use a spoon to scrape out the seeds. Slice to ¼ inch pieces and place in a small bowl. Pour over the boiling vinegar liquid and leave it all to cool, stirring to coat occasionally while you prepare the rest of the meal.
Rinse out the saucepan and in it, whisk together the Oolie dip and another ½ cup of water. Heat gently on medium heat. You may need slightly more or less water to get the desired consistency – we are looking for the consistency of a thick gravy.
Prepare the jasmine rice according to the package directions (Don’t forget to season!).
Prepare the chicken cutlets according to the package directions.
To serve, slice the chicken and place on the plate next to the rice. Spoon over the curry sauce, drizzle over the Tonkatsu sauce and serve the pickles, drained, on the side.

Allergen Declaration:

Allergens are dependent on the brand of products you purchase; please check the packages of the ingredients you purchase carefully!

Inherent allergens: Egg, Gluten, treenuts (coconut) and Soy (often present in breaded cutlets).