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 4 servings:

  • 240g rice
  • 1 cucumber (or 150g radishes)
  • 4 breaded chicken fillets
  • 1 onion
  • 3 carrots
  • 400ml coconut milk
  • steamed green veg (optional)
  • spring onions (optional)
  • sesame seeds (optional)
READ MORE

Our 25 minute recipe

  1. Make the picked radish

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

    Mix the PICKED RADISH MIX in a bowl with 2 tbsp of water. Add the radish (or cucumber) slices, toss to coat and keep aside.

  2. Create the curry paste

    Put the breaded chicken on a lined baking tray and cook in the oven for 20 mins, (or as per instructions). 

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

    Stir in the KATSU PASTE and coconut milk

    Mix 2 tsps of cornflour with 2 tsps water to make a paste and then add it to the sauce. Bring it to the boil then reduce the heat to medium and let it cook for 5 mins. 

    Add 1 tsp of the GOCHUJANG PASTE to the curry and mix it in. Then put the rest of the GOCHUJANG PASTE into a bowl with 2 tbsp of water and mix to make the spicy drizzle sauce.

  3. Serve!

    Serve the chicken with rice, curry sauce and some steamed green veg (if having). Serve with the pickled salad and the hot sauce alongside, and sprinkle with spring onions or sesame seeds (if having).

  4. OPTION - If you want to make your own breaded chicken, follow these instructions after Step 1: 

    Lay out 3 bowls, one with flour, one with a beaten egg, and one with 5 tbsps panko breadcrumbs)

    Lightly flatten each chicken fillet and coat in flour, then dip into the egg and then coat with breadcrumbs. 

    Fry the chicken in a little oil for 5 mins on each side until golden and cooked through.

READ MORE

Chicken Katsu Curry Top Reviews

Ceilidh - 25th September 2020

Really loved this one. My favourite so far. I'm an absolute amateur cook. These recipes make me feel so much more confident and proud of myself. Delicious.

Ceilidh - 25th September 2020

Really loved this one. My favourite so far. I'm an absolute amateur cook. These recipes make me feel so much more confident and proud of myself. Delicious.

Ryan - 24th September 2020

Really delicious meal, though it future I’d only do half the amount of rice

Sam - 21st September 2020

Delicious but didn’t taste very katsu-like

Rachael - 21st September 2020

Really nice and loved the pickled cucumber, the hot sauce for delicious ????. We left out the onions and carrots as just wanted a smooth curry sauce for the kids...they loved it too!

Rachael - 21st September 2020

Really nice and loved the pickled cucumber, the hot sauce for delicious ????. We left out the onions and carrots as just wanted a smooth curry sauce for the kids...they loved it too!

Justine - 21st September 2020

Really nice, but very rich so wouldn't have it too often. Bit of a faff with lots of pans, as I made the fried chicken myself.

Kate - 20th September 2020

All time favourite!

Kate - 20th September 2020

All time favourite!

Anita - 19th September 2020

Really enjoyed this chicken. Will definitely do it again!

Anita - 19th September 2020

Really enjoyed this chicken. Will definitely do it again!

Victoria - 18th September 2020

Absolutely delicious!! Was amazed at how much flavour this had. I through a chicken stick cube in with the rice and then some edamame beans. Loved the sauce!!!!

Victoria - 18th September 2020

Absolutely delicious!! Was amazed at how much flavour this had. I through a chicken stick cube in with the rice and then some edamame beans. Loved the sauce!!!!

Bryon - 14th September 2020

Gorgeous

Bryon - 14th September 2020

Gorgeous

Hilma - 13th September 2020

Really nice. I used breaded chicken steaks from the supermarket to save time.

Xenia - 12th September 2020

I cooked this with breaded quorn fillets and it was so tasty! A definite favourite in this house

Xenia - 12th September 2020

I cooked this with breaded quorn fillets and it was so tasty! A definite favourite in this house

Lauren - 11th September 2020

Great for the kids

Lauren - 11th September 2020

Great for the kids

READ MORE

Claim your £3 trial box containing 4 recipe kits, including Chicken Katsu Curry

CLAIM YOUR £3 TRIAL BOX