Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Chicken Katsu Curry

This is my homemade version of my boys favourite dish which they’ll always order from the restaurant that rhymes with Swagamanas! 

Serves: 4

Prep: 5 minutes
Cooking: 30 minutes
Total: 35 minutes

Difficulty: easy



4 chicken breasts
6 tbsp Panko Crumbs (or breadcrumbs)
2 tbsp seasoned flour
For the Katsu Sauce:
2 onions chopped
2 carrots chopped
3 garlic cloves crushed
10cm ginger finely chopped or grated
1 tsp turmeric
1 tbsp curry powder (I used mild)
2 tbsp honey
400ml coconut milk
To serve:
Cucumber, carrot – thinly sliced using a vegetable peeler
Edamame beans

Soften the onion, carrot, ginger and garlic together with a lug of oil in a pan for 10 minutes. Add the turmeric and curry powder. Stir then add the honey and coconut milk. Season, simmer for 10 minutes and blitz smooth. Keep warm.
Put the chicken breasts between 2 sheets of cling film or baking parchment. Bash out with a rolling pin so the breasts are just under 2cm thick.
Sprinkle the Panko onto a plate. Whisk the eggs in a bowl. Put the flour on a plate. Apologies! Not exactly my usual minimal washing up recipe ?
Coat each chicken breast in the flour, then the egg, then the Panko.
Heat an ovenproof pan and add 4 tbsp ground nut oil. Add the chicken breasts. Let them develop a crust for 3-4 minutes, turn them over and put in an oven set to 180 degrees for 12 minutes.
Serve the chicken on top of cooked rice and your choice of veggies. Serve the Katsu Curry sauce on top or on the side.

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