Chicken katsu curry

Chicken katsu curry

Chicken katsu curry

Sat, Oct 31, 2020, 06:00

  • Serves: 6
  • Cooking Time: 30 mins
  • Course: Main Course
  • Cuisine: Japanese


  • 1tbs coconut oil
  • 2 cloves garlic, sliced
  • 1 onion, finely diced
  • 3 chicken breasts, butterflied open and flattened 
  • 1 thumb-sized piece ginger, finely chopped
  • 1 yellow or red pepper, chopped
  • 1 eating apple, peeled, cored and chopped
  • 1 medium carrot, peeled and chopped
  • 2tbs curry powder   
  • 300ml stock or water
  • 1 x 160ml tin coconut milk
  • 1tbs soy sauce
  • 2tbs tomato puree
  • 2tbs chopped fresh coriander
  • 2 eggs, whisked with 2tbs water
  • 200g plain flour
  • 250g panko breadcrumbs
  • 150ml vegetable oil or sunflower oil for frying
  • Plain boiled rice


1 Melt the coconut oil in a medium-sized heavy-based pan. Add the onion, garlic and ginger. Sauté until the onion is soft. Add the pepper, carrot and apple. Place the lid on and leave to cook for a few minutes before adding the curry powder. Stir to coat everything well and toast the spices a little. Add the stock and coconut milk and simmer for 10 minutes until the carrot is cooked.

2 Add the soy sauce, tomato purée and coriander.

3 Remove the curry from the heat and allow to cool a little. Blitz the curry until smooth using a hand-held blender or use a food processor. 

4 Pour the smooth curry sauce back into the pan, keep it warm and set aside. 

5 Get three shallow bowls and place the flour in one, beaten egg in the other and breadcrumbs in the last.

6 Heat the oil in a wide frying pan. Dip the chicken into the flour, egg, breadcrumbs and then cook in the oil for about three to four minutes on each side, until cooked through.

7 Serve the chicken while it is still piping hot, with the rice and curry sauce.