Chicken katsu curry
Recipe type: Main
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 6 people
A wagamamas special one of my daughter's is mildly obsessed by. Having googled the recipe I realised with a few tweaks here and there it was a well balanced, nutritional meal, just don't go mad on the sauce! It scored top marks from said daughter, though she wasn't prepared to commit to whose dish she preferred the most!
  • 100g unrefined flour, seasoned with lots of sea salt and
  • pepper
  • 1 free-range egg, beaten lightly
  • 200g Japanese panko breadcrumbs
  • 6 boneless skinless free range chicken breasts
  • 100ml coconut oil
  • steamed rice and salad to serve
  • For the curry sauce
  • 1 tablespoon coconut oil
  • 1 onion, peeled and chopped
  • 5 whole garlic cloves, peeled
  • 2 carrots, peeled and chopped
  • 2 tablespoons unrefined flour
  • 1 tablespoon medium curry powder
  • 600ml homemade/good quality chicken stock
  • 2 teaspoons raw honey
  • 1 tablespoon tamari sauce (healthy soy sauce alternative)
  • 1 bay leaf
  • half a teaspoon garam masala
  1. Preheat oven to 375F
  2. To make the sauce
  3. heat the oil in a small pan.
  4. Add the onion and garlic and sauté for 2 minutes, then throw in the carrots and sweat slowly for 10 minutes with the lid on, giving the odd stir, until softened and starting to caramelise.
  5. Stir in the flour and curry powder and cook for a minute.
  6. Slowly pour in the stock until combined (do this gradually to avoid getting lumps).
  7. Add the honey, tamari sauce and bay leaf and bring to the boil, then reduce the heat and simmer for 20 minutes, so the sauce thickens but is still of pouring consistency.
  8. Add the garam masala,
  9. Pour the sauce into a liquidiser/food processor and pulse for 1-2 minutes until you have a smooth velvety sauce.
  10. For the chicken.
  11. Put the seasoned flour, egg and breadcrumbs on separate plates.
  12. Coat the chicken in the flour, then dip into the egg and finally into the breadcrumbs.
  13. Heat the coconut oil in a frying pan and fry the breaded chicken breasts for 2-3 minutes on each side, or until golden. Remove from the pan and place onto a baking sheet into the preheated oven for 15 minutes, or until cooked through.
  14. Slice the chicken diagonally and serve with the sauce drizzled over, steamed rice and salad.
Recipe by HEALTHY-CHEF at