Chicken katsu curry

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Katsu Curry

Serves 2-4

45 minutes cooking time


Source: BBC Good Food

Gluten-free: No (but can be made so using GF breadcrumbs, flour & soy sauce)

Dairy-free: Yes

This BBC Good Food recipe is for chicken, but was recommended by our very own Mothershipper Kim who says, “This is an easy and tasty Katsu curry sauce, it tends to make at least a monthly appearance. I serve it with Tofu and stir-fry veg being a veggie.” Thanks for the recommendation Kim!


  • Seasoned flour (for dusting)
  • Egg (1, beaten)
  • Dried breadcrumbs (100g)
  • Large skinless, boneless, chicken thighs (4)
  • Basmati rice (100g)
  • Frozen peas (75g)
  • Sesame oil 
  • Soy sauce

Curry Sauce

  • Onion (1, chopped)
  • Garlic (2 cloves, crushed)
  • Ginger (small chunk, peeled & finely chopped)
  • Chilli flakes (a pinch, optional)
  • Oil (for frying)
  • Plain flour (1 tbsp) mixed with mild curry powder (1 tbsp)
  • Chicken stock (350ml)
  • Brown sugar (1 tsp)   


  1. Put the flour, egg and breadcrumbs in separate dishes. Dust the chicken in flour, then the egg, then the breadcrumbs. Chill for 20 minutes
  2. To make the curry sauce, cook the onion, garlic and ginger (and chilli flakes if using) in a little splash of oil until softened. Add the flour and curry powder mix, cook for 2-3 minutes, stirring to stop it catching. Slowly add the chicken stock then stir in the sugar and simmer for 15 minutes. Blend the sauce to smooth using a stick blender or food processor.
  3. Heat the oven to 180C / fan 160C / Gas Mark 4. Heat 2 tbsp of the oil in a non-stick frying pan. Fry the chicken until golden on both sides then transfer to a rack and finish cooking in the oven for 20 minutes.
  4. Boil the rice in lots of salted water, adding the peas for the last 2 minutes of cooking. Drain well then toss with a couple of drops of sesame oil and soy.
  5. Slice the chicken and arrange on top of the rice then serve with a drizzle of the reheated sauce.
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