katsu chicken curry

This is my version of the Japanese curry! To coat the chicken I used Panko breadcrumbs, they are quite readily available now however golden breadcrumbs or even crushed up puffed rice cereal will work just as well!


Serves 2 Approx £1.10 per person


Prep time 15 mins Cooking time 25-30 minutes


2 chicken breasts

3 tbsp plain flour

1 beaten egg

4 tbsp panko or golden breadcrumbs (or crushed puffed rice!)

 For the sauce:

1 onion, sliced

1 medium carrot, grated

2 cloves garlic,crushed

2 tbsp plain flour

1 tbsp curry powder (medium works best)

1 ½ tbsp soy sauce

500ml chicken stock1 tsp

black pepper


Place the chicken between two pieces of cling film & bash with a rolling pin until they are even thickness.

Put the flour, egg & breadcrumbs into shallow dishes or plates.

Dip each chicken breast first into the flour, then the egg & finally the breadcrumbs. Make sure they are evenly coated.

Place the coated chicken onto a baking tray & put in the fridge to chill for 15 minutes.

Pre-heat the oven to 200C/Fan 180/Gas 6

To make the sauce heat 2 tbsp of oil in a large frying pan over a medium heat. Cook the onion & carrot for 2 minutes then add the garlic. Cook until soft then stir in the flour & curry powder. Keep stirring for about 3 minutes to cook out the flour & avoid that floury taste!

Gradually add the stock stirring well to keep it smooth. Pour in the soy sauce & season with pepper-you are unlikely to need salt as the soy should take care of that.

While the sauce simmers remove the chicken from the fridge & place in the oven for 25 minutes.

Once cooked remove the chicken & cut into slices.

Serve the chicken with the sauce on top & plain rice-& some extra sauce on the side.

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