Chicken Katsu Curry


  • 1 skinless chicken breast
  • 50 gr flour
  • 1 egg
  • 1.5 kg panko breadcrumbs
  • 10 ml olive oil

For the sauce

  • 10 ml oil
  • 1 onion
  • 2 garlic cloves, crushed
  • 1 piece of fresh root ginger
  • 5 gr curry powder
  • 10 gr flower
  • 500 ml chicken stock
  • 10 ml honey
  • 5 ml soy sauce

For the garnish

  • 150 gr arugula 
  • 1 peeled carrot
  • 10 gr parsley
  • 5 ml lime juice
  • Salt to taste


  • Place chicken between 2 pieces of clingfilm and bash with a rolling pin to flatten to about 1cm thick. 
  • Place the egg and breadcrumbs in separate bowls and then dip the chicken breast first in the egg and then in the breadcrumbs, ensuring each breast is coated well. 
  • Heat oil in the Whatever Pan over a medium-high heat. When the oil is hot deep-fry the coated breast for 3–4 minutes on each side then transfer to a plate lined with kitchen paper to soak up any excess oil. Set aside and keep warm. 
  • In a saucepan, add 10 ml of oil and fry the onion, garlic, ginger. Then add curry powder, flour, chicken stock, honey and soy sauce. Once cooked set aside.
  • For the garnish just add arugula, carrot, parsley, lime juice and salt and mix well.
  • You can now place the chicken breast on a bed of rice if preferred and pour the sauce onto it. Enjoy!


It looks like you are in the {country}. Click below to visit our {store} store.