Developed by popular demand, our version of Chicken Katsu Curry is finally ready! “Katsu” is a method of breadcrumbing in Japan and can be used on meat, fish and even vegetables. In Japan they use panko breadcrumbs which are made from bread without crusts and allows for a much lighter, crisp coating. Curry was introduced to Japan by the British when India was still a British colony. Their version and accompaniment to Katsu has become so popular across the country that it is now a national dish!

Cook our delicious Chicken Katsu Curry in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Chicken Katsu Curry. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Katsu Curry Paste pot, a Gochujang Sauce pot and a Pickled Salad Mix pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Chicken Katsu Curry in just 25 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Katsu Curry Paste
  • Gochujang Sauce
  • Pickled Salad Mix

Your shopping list for 2 servings:

  • 120g jasmine rice
  • 10 small radishes (or half a cucumber)
  • 2 breaded chicken fillets
  • 1 onion
  • 2 carrots
  • 200ml coconut milk
  • 2 spring onions (optional)
  • steamed green vegetables (optional)

Our 25 minute recipe

  1. Get prepped

    Heat the oven to 200C/fan 180C/gas 6 and then cook the rice according to pack instructions.

    Mix the PICKLED RADISH MIX in a bowl with 2 tbsp of water. Add the radish slices, toss to coat and put aside.

    Put the breaded chicken on a baking tray and bake for 20 mins (or as per pack instructions). 

  2. Make the sauce

    Heat a little oil in a lidded pan over medium heat. Add the onion and carrots and then cover and cook for 5 mins to soften, stirring occasionally.

    Stir in the KATSU PASTE and coconut milk. Bring to boil then reduce the heat to medium and cook for 5 mins.

    Add 1 tsp of the GOCHUJANG PASTE to the sauce and mix it in, and cook for 2 more mins or until the carrots are tender. 

  3. Finishing touches

    Mix the rest of the GOCHUJANG PASTE with 1 tbsp water in a small bowl for the hot sauce.

    Cook any steamed greens (if having) 

  4. Serve!

    Serve the chicken with rice, curry sauce, steamed greens and the pickled radishes alongside. Drizzle the hot sauce over it and sprinkle with spring onions (if using). 


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