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Chicken katsu curry

40 mins


  1. Start by making your curry sauce - place the vegetable oil in a sauce pan on a medium heat. Add in the chopped garlic, onion, and ginger and cook for 2 mins. Lower the heat and then add in the flour, curry powder, soy sauce, coconut milk and the dissolved chicken stock. (option to blend to get a smoother consistency) Place aside and reheat when serving.
  2. With a sharp knife, cut open the chicken breast into two thinner 2 breasts
  3. Place the flour, egg and breadcrumbs in 3 separate bowls, start by dipping the chicken into the flour, then the egg and then the breadcrumbs. Do this to both pieces.
  4. Heat up a large frying pan and add in the vegetable oil to deep fry your chicken, once hot add in the chicken and leave for 3-4 mins on each side, while turning regularly. Once cooked leave the chicken to drain on some kitchen towel to remove excess oil.
  5. Now heat up your microwave jasmine rice and reheat the sauce.
  6. Serve up with the side salad.

Serves 1


  • 125g thai jasmine rice (or bare-naked rice)
  • 1 skinless chicken breasts
  • 25g plain flour
  • 1 egg
  • 50g breadcrumbs
  • 50ml vegetable stock
  • 40g salad leaves

For the sauce:

  • 2 tbsp vegetable oil
  • 1/2 onion finely chopped
  • 1 garlic clove
  • 1 tbsp ginger
  • 1 tbsp plain flour
  • 2 tbsp mild curry powder
  • 150ml coconut milk
  • 100ml dissolved chicken stock
  • 1 tbsp soy sauce

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