Chicken Katsu Curry

This is our take on the classic Chicken Katsu Curry. It's an absolute favourite of ours and we've tweaked it, time and time again, to arrive at this bowl of comforting perfection.

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Cook: 45 mins


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Preheat oven to 180°C / 375°C.
Cover and bash your chicken breast until 1-2” thick and season generously with salt and pepper. To bread your chicken, dip and coat in plain flour, then dip and coat in egg wash, back to flour and then once more in egg wash, then finally coat in breadcrumbs. Make sure every inch of chicken breast is coated with breadcrumbs.
Heat tbsp of oil in a deep pan and add onion and carrot. Cook slowly on low heat for 10-15 mins before adding garlic, ginger and tomato paste. Continue to cook for 1 mins then add curry powder, turmeric and garam masala and a splash of water to deglaze pan. Let this sizzle for 1-2 mins, until fragrant, then add chicken stock and stir to combine. Simmer sauce for 15-20 mins until reduced by half.
Transfer sauce to a blender and blitz until smooth. Once blended, transfer back to pan and add light coconut milk, soy sauce and honey. Bring to a low simmer and reduce as much as you wish. If you don't wish to reduce curry sauce any more, then just keep it warm on the hob.
Heat remaining oil (2 tbsp) in a pan and add breaded chicken. Fry for 3-4 mins on each side, until golden and crispy, then transfer to a line baking tray and bake for another 10-15 mins.
Serve with basmati or stick rice. Garnish with spring onions, picked cabbage or onion, cucumber and sesame seeds.

Nutritional Info

Per serving:

Cals – 733
Carbs – 79g
Protein – 40g
Fat – 28g


Serves Serves 3

For The Chicken

  • 3 chicken breasts.
  • 2 eggs - beaten
  • 25g of plain flour
  • 100g of panko breadcrumbs
  • 2 tbsp of oil, we used groundnut, for frying (you can use 1 tbsp to save on calories).

For The Katsu Sauce

  • Tbsp of oil, we used groundnut.
  • 1 onion - finely chopped.
  • 2 small or 1 large carrot - grated.
  • 2cm cube ginger - grated.
  • 2 cloves of garlic - grated.
  • Tbsp of tomato paste..
  • 2 tbsp of curry powder.
  • 1/2 tsp of turmeric
  • Tsp of garam masala.
  • 1 chicken stock cube mixed with 1 litre of boiling water.
  • 200ml of light coconut milk.
  • Tbsp of soy sauce.
  • Tbsp of honey.

To Serve

  • 125g of basmati rice
  • Cucumber slices.
  • Pickled red onion or cabbage.
  • Chopped spring onions
  • Sesame seeds

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