Chicken katsu curry




Yield 4 serves



  1. Cut each chicken breast in half through the centre, place under a piece of baking paper and flatten with a mallet or rolling pin to make it an even thickness.
  2. Coat chicken in flour, then egg and then panko crumbs.
  3. Heat 1 tbsp of oil in a pan and fry chicken on each side until golden and cooked through.
  4. To make the curry sauce: Sauté onion with oil in a large frying pan and stir until soft. Add carrot to the pan.
  5. Add water and bring to the boil, add 1 packet of golden curry sauce and stir until dissolved. Simmer for 5 minutes and keep stirring. If the curry sauce becomes too thick then add more water.
  6. Slice the cooked crispy chicken then add it to a bowl on top of the cooked rice, pour over the curry sauce and add cabbage, spring onion and Japanese mayo.

Courses Dinner

Recipe by VJ Cooks at