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Prep 1 hour 15 minutes
Total 1 hour 15 minutes
Serves
US | Metric
Ingredients
  • 2 Chicken breasts
  • 1 Large onion, diced
  • 1 Large carrot, sliced
  • 4 Cloves of garlic, chopped
  • 1 Thumb sized piece of ginger, minced
  • 2 tsps Curry powder
  • 2 tsps Turmeric
  • 400 ml Coconut milk
  • 2 tbsps Honey
  • 1 tbsp Soy sauce
  • 100 g Plain flour
  • 2 Whole eggs, lightly beaten
  • 100 g Panko breadcrumbs
  • 1 Carrot
  • 1 Cucumber
  • 50 g Radish
  • 1 Bunch of spring onion
  • 20 ml Rice wine vinegar
  • 1 Vegetable stock cube
Chicken Katsu Curry
Chicken Katsu Curry Chicken Katsu Curry

This classic Katsu recipe is so easy you'll be annoyed you didn't know about it earlier!

  1. Add the diced onion, carrot, garlic and ginger to a pan over a medium heat. Sweat until the onions are soft.
  2. Add the turmeric and the curry powder, stir and cook for two minutes.
  3. Pour in the coconut milk, 200ml of water and add the vegetable stock cube.
  4. Turn the heat onto low and simmer, until it has reduced by half and the carrots are soft. Add water if it gets too dry.
  5. Slice down the chicken breast to 'butterfly' it.
  6. Put the chicken breast in a sandwich bag, beat it with a rolling pin to flatten it, without breaking it.
  7. Get your flour, eggs and breadcrumbs ready. Coat the chicken in the flour first, then the egg, then finally the breadcrumbs.
  8. Heat up 1 cm of oil in a large frying pan, fry the chicken until it's golden.
  9. Use a blender to blend the sauce.
  10. Taste the sauce, season with soy sauce and honey.
  11. Plate the crispy chicken with the sauce.
  12. Thinly slice the cucumber, radish, spring onion and carrot, dress with rice wine vinegar, serve on the side with rice.
Chicken Katsu Curry
Chicken Katsu Curry Chicken Katsu Curry

This classic Katsu recipe is so easy you'll be annoyed you didn't know about it earlier!

Prep 1 hour 15 minutes
Total 1 hour 15 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • 2 Chicken breasts
  • 1 Large onion, diced
  • 1 Large carrot, sliced
  • 4 Cloves of garlic, chopped
  • 1 Thumb sized piece of ginger, minced
  • 2 tsps Curry powder
  • 2 tsps Turmeric
  • 400 ml Coconut milk
  • 2 tbsps Honey
  • 1 tbsp Soy sauce
  • 100 g Plain flour
  • 2 Whole eggs, lightly beaten
  • 100 g Panko breadcrumbs
  • 1 Carrot
  • 1 Cucumber
  • 50 g Radish
  • 1 Bunch of spring onion
  • 20 ml Rice wine vinegar
  • 1 Vegetable stock cube
  1. Add the diced onion, carrot, garlic and ginger to a pan over a medium heat. Sweat until the onions are soft.
  2. Add the turmeric and the curry powder, stir and cook for two minutes.
  3. Pour in the coconut milk, 200ml of water and add the vegetable stock cube.
  4. Turn the heat onto low and simmer, until it has reduced by half and the carrots are soft. Add water if it gets too dry.
  5. Slice down the chicken breast to 'butterfly' it.
  6. Put the chicken breast in a sandwich bag, beat it with a rolling pin to flatten it, without breaking it.
  7. Get your flour, eggs and breadcrumbs ready. Coat the chicken in the flour first, then the egg, then finally the breadcrumbs.
  8. Heat up 1 cm of oil in a large frying pan, fry the chicken until it's golden.
  9. Use a blender to blend the sauce.
  10. Taste the sauce, season with soy sauce and honey.
  11. Plate the crispy chicken with the sauce.
  12. Thinly slice the cucumber, radish, spring onion and carrot, dress with rice wine vinegar, serve on the side with rice.