Chicken Katsu Curry

Prep Time
Cook Time
Ready In

"From Taste August'16"

Original recipe yields 4 servings


  • Serving Size: 1 (526.6 g)
  • Calories 322.8
  • Total Fat - 8 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 484.1 mg
  • Sodium - 241.3 mg
  • Total Carbohydrate - 23.7 g
  • Dietary Fiber - 3.7 g
  • Sugars - 6.5 g
  • Protein - 37.5 g
  • Calcium - 118.5 mg
  • Iron - 6 mg
  • Vitamin C - 54.2 mg
  • Thiamin - 0.2 mg

Step 1

Place the chicken on a chopping board and cover with plastic wrap and using the palm of your hand, gently press chicken to flatten slightly and then discard plastic.

Step 2

Place the flour on a plate and season.

Step 3

Place egg in a shallow bowl and breadcrumbs on a separate place.

Step 4

Dip the chicken in flour and shake of the excess and then dip in the egg, then breadcrumbs, pressing firmly to coat and transfer to a plate lined with baking paper and then place in the fridge until required.

Step 5

For the cabbage salad, place the vinegar, sugar and sesame oil in a large heatproof bowl and microwave on high for 30 seconds or until sugar dissolves and season well and then add cabbage, spring onion and chilli and toss to combine.

Step 6

Bring the water to the boil in a frying pan over medium heat and crumble in the curry sauce mix and whisk to combine and then reduce heat to low and cook, whisking occasionally for 5 minutes or until smooth and thickened, then keep warm.

Step 7

Add enough oil to a large, deep frying pan to come 3cm up the side and heat over medium heat and cook the chicken in 2 batches, turning for 6-7 minutes or until golden and cooked enough.

Step 8

Transfer to a plate lined with paper towel to drain.

Step 9

Thinly slice and serve with curry sauce, cabbage salad and rice if using.

Tips & Variations

No special items needed.