Chicken Katsu Curry!

I had created this recipe for Gahan Meats family butchers last year and neglected to post it on here! I’m currently obsessed with breaded chicken, I just can’t get enough! Add curry sauce to the mix and a bed of fluffy rice and I couldn’t be happier.

Admittedly I am getting a little tired of cooking but that’s only because I went a little over the top the past two weeks trying to keep up with no ones schedule but my own fictional one I concocted!

This meal comes together in no time and is one of my favourites. Honestly, I don’t like takeaway. A fresh meal in a restaurant yes, but food that might have been stored and reheated, not for me.

Says the girl who does the same thing herself all week long, but I’m not going to pay someone else for it! That being said, so many small restaurants are stepping up their game of late, cooking food up fresh and delivering it looking pretty, which is all part of it for me.

At the moment I’m hanging tight with my own cooking, hopefully you enjoy it too!

Chicken Katsu Curry

Print Recipe
By Serves: 4 Prep Time: 10 minutes Cooking Time: 20 minutes


  • ++Sauce++
  • 1 tbsp curry powder
  • ¼ tsp ground ginger
  • 1 tsp garlic powder
  • 1 -2 tsp sriracha
  • 4 tbsp (60g) smooth roast cashew butter
  • 2 tsp rice wine vinegar
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • 350ml stock or water
  • ++Chicken++
  • 4 skinless boneless chicken breasts
  • 1 egg beaten
  • 1 tbsp flour of choice; buckwheat, all purpose, gluten free...
  • 100g panko breadcrumbs (ground almonds for gluten free or you can use leftover sourdough blitzed to a crumb)
  • 1 tbsp soy sauce
  • ++To Serve++
  • Jasmine Rice
  • Carrot Ribbons
  • Finely sliced cucumber





+For the Sauce+


Blend together all sauce ingredients in a pot until smooth using a hand blender. Place over a medium heat, bring to the boil and allow to simmer for 10 minutes until thickened. Store in a seal tight container in the fridge for up to four days.


+For the Chicken+


Preheat oven to 180C (350F).


Place chicken breasts on to a chopping board. Cover with baking paper and pound with rolling pin to flatten so that they are about 1 inch thick.


Whisk together egg and soy sauce in a bowl.


Place breadcrumbs (or almonds) in a separate bowl.


Place baking paper onto a baking tray.


Dust chicken breasts with flour. One at a time dunk into egg mixture, shake off excess before dredging in the crumbs.


Place onto the baking paper line tray and bake in the preheated oven for 20 minutes.


Serve chicken with jasmine rice, cucumber slices, carrot ribbons, a wedge of lime and a generous amount of the curry sauce over the top!

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