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Katsu Curry

Prep Time:

15 minutes

Cook Time:

25 minutes


About the Recipe

This is a classic Japanese dish consisting of fried breadcrumbed chicken, rice, and a delicious sweet sauce. I used my own homemade breadcrumbs for this one so I didn’t have to buy any - saving me money AND reducing my food waste.

The chicken was also from the reduced section which meant it was cheaper than normal and wouldn’t end up in the bin. Winner winner chicken dinner! You can also swap out the chicken for something meat-free to reduce the environmental impact of this meal. I always try to buy my meat from the reduced section if possible or of the highest quality I can afford.


For Katsu Sauce

  • 1 onion, sliced

  • 1 carrot, sliced

  • 4 cloves of garlic, minced 

  • 1 tbsp plain flour

  • 1 tbsp curry powder

  • 500ml stock

  • Soy sauce and honey taste

For protein

  • Breadcrumbs (recipe on website)

  • 1 egg, beaten

  • 1 tbsp plain flour


  1. Get your sauce going by adding the onions and carrots to a pan on medium-low heat for 10 minutes until softened

  2. Lower the heat and add your garlic, flour, and curry powder and mix until it’s evenly coated. Cook for a couple of minutes to release the flavours

  3. Start by adding a splash of stock to loosen the mix. I used a hand blender here to blend the carrots and onions until smooth but use whatever method is best for you

  4. Add the rest of the stock and simmer until it thickens up. 

  5. While the sauce thickens, prepare your protein by slicing into thin layers. I like to slice my chicken breasts in half but do what works best for you

  6. Get 3 stations for your flour, egg and breadcrumbs. Coat in flour first, then egg, then breadcrumbs

  7. When the sauce is looking nearly ready turn down the heat, add your soy sauce and honey until you’re happy with the taste

  8. Add some oil to a pan and get ready to shallow fry your protein. If it’s nice and thin it should cook quickly. On a medium heat, add the protein to the pan and cook until the breadcrumbs are nice and golden on either side. Around 3 minutes a side or so

  9. I like to serve on a bed of rice, with the chicken on top and sauce drizzled over. You can top with some spring onions and sesame seeds to make it look pretty

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