Chicken Katsu Curry

Chicken Katsu Curry

This a serious crowd pleaser that the whole family will love, a great one to get the kids involved in the cooking process!
  • 45 MINS

    Cooking Time

  • Easy


  • 15 MINS

    Prep Time

  • 4 People


For the Curry Sauce

  • 2 tablespoons vegetable oil
  • 2 onions sliced
  • 2 carrots sliced
  • 4 cloves garlic chopped
  • 2 tablespoons plain flour
  • 2 tablespoons mild curry powder
  • 2 Knorr chicken stock pots
  • 2 teaspoons honey
  • 4 teaspoons soy sauce
  • 1 teaspoon garam masala
  • 1 bay leaf

For the Breaded Chicken

  • 4 chicken breast fillets pounded/butterflied
  • 100 grams plain flour
  • 2 large eggs beaten
  • 120 grams fine breadcrumbs or Panko breadcrumbs
  • 200ml Vegetable Oil for Frying
  • pinch salt
  • pinch pepper

To Serve

  • 400 grams basmati rice boiled
  • handful fresh chives chopped
  • handful spring onions chopped

  1. Heat the oil in saucepan, add onion and garlic and cook until softened.

  2. Stir in carrots and cook over low heat for 10 to 12 minutes.

  3. Dissolve 2 Knorr® Chicken Stock Pots in 700ml of boiling water.

  4. Add flour and curry powder; cook for a further minute. Gradually stir in the chicken stock until combined.

  5. Next, add the honey, soy sauce and bay leaf and slowly bring to the boil.

  6. Turn down heat and simmer for 10-15 minutes until sauce thickens.

  7. Finally, stir in the garam masala & blend in a liquidiser or hand blender.

  8. Season both sides of chicken breasts with salt and pepper.

  9. Place flour, egg and breadcrumbs in separate bowls and arrange in a row.

  10. Coat the chicken breasts in flour, then dip them into the egg, then coat in the breadcrumbs.

  11. Heat the oil in large frying pan over medium-high heat. Place chicken into hot oil and cook until golden brown, about 3 or 4 minutes each side

  12. Slice and lay the chicken over rice. Pour the curry sauce over chicken and garnish with fresh chives and spring onion, serve and enjoy.

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