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Chicken Katsu Curry

30 Minute Chicken Katsu Curry. Oh my, my favourite. That sauce! Gorgeous...

Serves: 2 (easily doubled) Time: 30 minutes



  • 1 Handful Fresh Basil, chopped

  • 3 Tablespoons Flour

  • 1 Large Chicken Breast

  • 1 Tablespoon Soy Sauce

  • 50g Salad, of your choice

  • 20g Mango Chutney

  • 1 Carrot, peeled into ribbons (Grate the last bit and keep separate)

  • 1 Teaspoon Fresh Ginger, grated

  • 1 Shallot, sliced

  • 30g Panko Breadcrumbs

  • 1 Tablespoon Curry Powder

  • 1 Tablespoon Rice Vinegar

  • 1 Packs Of Microwavable Rice or 50g dry weight per person

  • 1 Egg


  1. Place your hand on top of the chicken breast and slice in half, like you were cutting a bread bun. Set aside.You will need 3 shallow dishes here, in the first crack an egg, in the second add two tablespoons of flour with seasoning and put the bread crumbs into the third.

  2. Next add the chicken to the flour, dust off any excess. Then add chicken to the egg, and finally press firmly into the breadcrumbs, making sure it's evenly coated. Pop into the fridge to set.

  3. Next heat the oil in a large pan on medium heat. Once hot add, shallot, ginger, curry powder and grated carrot. Cook for 2 mins. Next, add 1 tablespoon of flour to the mixture and cook stirring well for 1 min, then add 300ml of water, bring to the boil and then reduce to low.

  4. In the same pan, mix in the soy sauce and mango chutney, cook for a few mins allowing the sauce to thicken. Around 5 mins, then set aside. Heat the rice according to the pack instructions.

  5. Next heat the oil in a large non-stick pan over medium heat. When nice and hot, add the chicken and cook for 5 mins per side, until nice and golden. Make a dressing using the rice vinegar, 1 tablespoon of olive oil and salt. Mix with your carrot ribbons and green salad.

  6. Divide the rice and sauce between two bowls, slice the chicken and place on top of the sauce and dressed salad to the side.


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Rosie ❤️


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