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)
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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.

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Chicken Katsu Curry Reviews

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