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Chicken Katsu Curry

  • Chicken
Time50 Minutes Time2 TimeAsian
Chicken Katsu Curry

The most comforting of curries, spiced but not spicy, crispy, crunchy, rich and so moreish, you’ll need extra sauce immediately. Our King Katsu curry powder makes it ridiculously easy too. A few veggies (if you must), a tin of coconut milk and you’re done.

ingredients

FOR THE CHICKEN

  • 2 Boneless/skinless chicken breast
  • 2 tbsp King Katsu curry powder
  • 2 eggs, beaten
  • 4 tbsp Flour
  • 8 tbsp panko breadcrumbs

FOR THE SAUCE

  • 1 can Coconut milk 
  • 1 carrot, sliced
  • 1 white onion, diced
  • 1 bunch spring onions, sliced
  • 3 tbsp King Katsu curry powder

Buy the items

Directions

  1. Using a sharp knife, butterfly and flatten your chicken. Season well with King Katsu then dredge in the flour, then the egg and finally the breadcrumbs. Set aside and get your fryer up to temp (180C)
  2. Add some oil to a frying pan and gently cook the white onion and carrot until soft. Increase the heat and add King Katsu curry powder and cook for 5 minutes. 
  3. Add the coconut milk and simmer for 20 minutes before throwing in the sliced spring onion. 
  4. Fry the chicken until golden and crisp then dress with a little Katsu King and serve with the sauce, some sticky rice and pickles

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