Chicken Katsu Noodles

What's not to love about our Chicken Katsu Noodles? You take the classic Chicken Katsu Curry and you add noodles. Simple but delicious.

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Cook: 40 MINS


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Preheat oven to 190°C/ 375°F. Butterly both chicken breasts, then dip each piece of chicken in flour, then egg wash, then panko breadcrumbs. Ensure the chicken is completely coated in breadcrumbs and set aside.
Heat oil in a non-stick pan until very hot, then add breaded chicken breasts. Cook each side 4-5 mins until golden, then transfer to a baking tray and bake for 15-20 mins, until cooked through.
For the curry sauce, heat oil in a separate pan and add onion and carrot. Cook for 5 mins, before adding garlic, ginger, red chilli and cook for 2-3 mins. Add curry powder, turmeric and a splash of water to help release fragrances and create a paste. Cook for 1-2 mins, before adding chicken stock. Bring pan to a rapid simmer and allow to reduce for 10 mins. Once reduced, transfer to a blender and blitz until smooth. Transfer blended sauce back to pan and add light coconut milk, soy sauce and honey. Simmer sauce for 10 mins until it reaches its desired consistency.
Meanwhile, for the stir fry, heat oil in a separate pan and add stir fry veg mix. Cook for 3-4 mins, stirring constantly until veg softens. Meanwhile, cook egg noodles according to packet instructions. Drain and add straight to pan with stir fry veg
Once chicken is ready, slice it up widthways. When curry sauce and stir fry is ready, toss to combine using a pair of tongs. Serve noodles immediately with chicken breast on top. Garnish with red chilli and sesame seeds.

Nutritional Info

Per serving:

Cals – 529

Carbs – 61g

Protein – 36g

Fat – 15


Serves 4

For the crispy chicken:

  • 2 large chicken breast.
  • 50g of plain flour.
  • 2 eggs - beaten.
  • 150g of panko breadcrumbs + salt and pepper seasoning.
  • Tbsp of oil, for frying.

For the curry sauce:

  • Tbsp of oil, for frying.
  • 1 onion - finely chopped.
  • 2 small carrots - finely chopped.
  • 2cm cube of ginger - grated.
  • 2 cloves of garlic - grated.
  • 1 red chilli - seeds removed. finely chopped.
  • 2 tbsp of curry powder.
  • Tbsp of turmeric.
  • 250ml of chicken stock.
  • 200ml of light coconut milk.
  • Tbsp of soy sauce.
  • Tbsp of honey.

For the stir fry:

  • 4 nests of egg noodles.
  • Tbsp of oil, for frying.
  • 1/2 a bag of stir fry veg mix.
  • 1 chopped red chilli, to garnish.
  • Sesame seeds, to garnish.

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