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Chicken katsu curry is so simple to make at home. We’ve balanced this recipe's rich sauce and chicken with a fresh and zingy vegetable salad.



Total time

60 minutes




  • 150 g skinless chicken breasts
  • 50 g plain flour
  • 1 egg (large, lightly beaten)
  • 100 g Panko breadcrumbs (or use white breadcrumbs)
  • sunflower oil (to shallow fry)
  • 1 tsp sunflower oil
  • 1 onion (finely chopped)
  • piece fresh root ginger (2 1/2 cm, peeled and grated)
  • 2 garlic cloves (crushed)
  • 1 tbsp curry powder (medium)
  • 2 tbsp plain flour
  • 500 ml chicken stock
  • 1 tbsp soy sauce
  • 2 tsp honey
  • 1 carrot
  • 3 oz sugar snap peas (sliced into thin strips)
  • 2 spring onions (sliced)
  • handful mint
  • coriander
  • ½ lime (juice)
  • Rice (to serve)


  1. Bash chicken breasts between two sheets of baking paper or clingfilm with a rolling pin to flatten them to an even thickness. Put flour, egg and breadcrumbs into separate shallow bowls. Dip each chicken breast into flour (tap off excess), then egg and finally breadcrumbs. Repeat until all chicken breasts are coated. Set aside while you make the sauce. For the sauce, heat oil in a saucepan and fry onion over medium heat for 5min to soften and start to turn golden. Add ginger and garlic and cook for a further min, then stir in curry powder and flour. Cook for 1min, then gradually add stock to avoid lumps forming. Add soy sauce and honey. Bring to the boil, then simmer for 10-15min to reduce until thickened. Blitz in a blender to make a smoother sauce, if you like. Heat a thin layer of oil in a large non-stick frying pan over medium-high heat and cook chicken for 5min on each side or until cooked through.
  2. View the recipe instructions at Good Housekeeping

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