Chicken katsu curry with basmati rice

This is the first time I've ever made a katsu curry and I was really very surprised at just how easy it was, not to mention tasty.

Serves 8


  • 1 onion, diced
  • 6 cloves garlic, minced
  • 2 carrots, diced
  • 2 tbsp plain flour
  • 2 tsp mild curry powder
  • 600 ml chicken stock
  • 2 tsp brown sugar
  • 1 tbsp soy sauce
  • 1 bay leaf
  • 1 tsp garam masala
  • olive oil for frying
  • 8 small chicken breasts
  • 100g flour, seasoned with salt and pepper
  • 1 egg, beaten
  • 250g breadcrumbs


  1. Heat a small saucepan on a medium/high heat, add a tablespoon of water, add onions and fry for about 5 minutes, add more water if necessary to stop pan drying out.
  2. Add garlic and carrot, fry for a couple more minutes still making sure to not let the pan dry out.
  3. Stir in the flour and curry powder.
  4. Pour in the chicken stock gradually as you stir.
  5. Add sugar, soy sauce, bay leaf and garam masala.
  6. Bring to the boil, reduce to a simmer and leave for 20 minutes.
  7. Blend sauce until smooth.
  8. Tenderise the chicken by covering each breast with clingfilm and bashing with a rolling pin until a little bit flatter.
  9. Heat a little olive oil in a frying pan.
  10. Roll each chicken breast in flour, then egg and finally the bread crumbs.
  11. Fry on each side for approx. 5 minutes or until cooked through.
  12. Serve chicken breasts sliced with the sauce poured over.

We had ours with basmati rice.  My husband really enjoyed this meal, it was one of his favourites of the week.

Go on, have a go, it's so easy!

Much love,