Katsu Curry

So Tasty! This curry is mild and delicious

What You'll Need

2 chicken fillets or pork chops
• 1 egg ( or cornflour & water for vegan version )
• 50g flour
• 100g breadcrumbs ( panko or dried) ( or oats & almonds )
• Spray oil
• Butternut squash and courgette ( optional )

For the curry sauce

• ½ onion
• 1 carrot
• Half banana
• 2 cloves garlic
• 1 tbsp flour
• 1 or 2 tbsp curry powder
• ½ tsp Chinese 5 spice
• 1 tbsp tomato puree or ketchup
• 1 tbsp honey
• 2 tbsp soy sauce
• 200mls chicken stock
• 200mls coconut milk


Saucepan  x 2

3 x Plates

Oven Tray

Oven Gloves



Chopping board

How to Do It

Some Katsu Love

  1. 1To prepare the chicken, put it between 2 pieces of cling film and bash with a rolling pin.
  2. 2Using 3 plates put out – flour, egg and ground almonds or wholewheat / panko breadcrumbs
  3. 3 Dice the onion, carrot and garlic.
  4. 4Combine all the dry ingredients on a plate
  5. 5Open the tin of coconut milk. Make up the stock.
  6. 6Heat 2 tbsp oil in a frying pan over a medium heat. Sauté the onion, garlic, carrot and banana for 10mins. Cover with a lid or some parchment paper (cartouche) if possible.
  7. 7Stir in the flour and curry powder, Chinese 5 spice, tomato puree and cook for a minute. Slowly pour in the stock until combined (do this gradually to avoid getting lumps). Add the honey & soy sauce and bring to the boil.
  8. 8Reduce the heat and simmer for 15/20 minutes, so the sauce thickens but is still of pouring consistency. After 15mins add the coconut milk, then blitz or pass the sauce through a sieve (unless you prefer a chunky sauce).
  9. 9To panne the pork or chicken, first dip the chicken in flour, then egg, then the almonds / oats or breadcrumbs. Transfer on to parchment paper on an oven tray, spritz with spray oil and bake for 20mins.
  10. 10Slice the chicken/pork diagonally and serve with the sauce drizzled over, steamed rice or noodle salad.

This recipe is very similar to the very famous Japanese chain of restaurants famous for this yum cats curry.

It is perfect for children as it is a lovely mild and creamy introduction to spices.

Also a lot of children can be very specific about textures of food, combining textures and sauces touching other food etc etc.

By coating the chicken in a crumb it removes that fear of the unknown as most children like and accept some form of breaded chicken.  I have just made this crumb super healthy –  instead of deep fried white breadcrumbs we have either almonds which are full of Vitamin E or wholewheat crumbs which are higher in fibre and it is baked in the oven so we are saving lots of calories and saturated fat.

This recipe is inspired by one we created a few years ago for a fabulous campaign called Ben’s Beginners Cook & Play. It was a global campaign all about encoring families to cook together. Check it out here : https://www.bensbeginners.ie


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