Chicken Katsu Curry

Chicken Katsu Curry

I love ordering a Katsu curry when I go out.  I’ve even made one using a kit, but I wanted to see if I could make it at home without a kit and make it healthy.  I like to use my husband as a barometer of how good a new recipe is and after eating this he wanted to lick the plate clean.  It was gooood!

Ingredients for 1 serving

200g chicken breast
60g natural yogurt, low fat
20g panko breadcrumbs
50g dried brown basmati rice
1/2 chicken stock cube
1 tsp cornflour
1-2 tbsp mild curry powder
1 carrot
200ml boiling water
30g creme fraiche, half fat
salt and pepper

(Example ingredient amounts given, adjust accordingly to your requirements)


  • Pre-heat your oven to 190°C fan/400°F and line a baking sheet with non stick foil.
  • Cover the chicken breast with cling film and use a rolling pin, tin or meat tenderiser to flatten and tenderise the chicken.
  • Remove it from the cling film and arrange it onto the baking tray.
  • Cover the top with the natural yogurt before covering with the panko breadcrumbs.  There’s no need to so this to the 2nd side.
  • Place the chicken into the oven and remove from the oven when it’s cooked through.
  • Cook the rice according to the manufacturers instructions, drain and place into a small bowl so that you can turn it out onto the plate later.
  • Slice the carrots on the diagonal and place them into a small saucepan along with the boiled water.
  • Leave them to cook until they are tender, but not mushy.
  • Use a slotted spoon to remove them from the pan.
  • Using the remaining carrot water, check that you have at least 100ml of water remaining.
  • Pop the pan back onto the heat and dissolve the stock cube along with 1 tbsp of the curry powder.
  • Give the mixture a good stir to dissolve the stock cube and curry powder.
  • Add more curry powder if you feel the flavour isn’t as strong as you’d like it.
  • Place the cornflour into a small bowl and mix with a 1 tsp of water and make a smooth paste.
  • While stirring the mixture, pour the cornflour into the pan to thicken the sauce and keep stirring until the cornflour has been thoroughly incorporated.
  • Before serving, add the creme fraiche to the pan and give the sauce one final mix.
  • Carefully turn out the rice onto your plate and arrange the carrots to one side.
  • Spoon the sauce onto the plate and arrange slices of the chicken breast on top of the sauce.
  • How quick and easy was that to make!


  • I like to use low salt stock cubes.
  • If you’d like a hotter sauce use 1 tbsp of the mild curry powder and 1 tbsp of medium.
  • You could add baby corn and peas to your plate for some extra veggies.
Nella Foulds
Nella Foulds

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