# Chicken Katsu with Curry Sauce

Recipe by [Lucas Moreau](https://fridge.menu/en/u/lucasmoreau)

Crispy breaded chicken breast served with a mild curry sauce, rice and crunchy pointed cabbage.

Servings: 4 · Prep 20 min · Cook 25 min · Meat

Contains: gluten, eggs, soy

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Chicken Katsu with Curry Sauce](https://image.fridge.menu/adaptations/42k3zv3w/abbe786f9017ecbc20d81aa074952fe50a5f2a75e6f802ee5e11c0e3571700e5.jpg)

## Ingredients

- 2 tbsp [Curry powder](https://fridge.menu/en/i/curry-powder) — medium heat
- 300 g [Courgette](https://fridge.menu/en/i/zucchini) — diced
- 3 pcs [Carrot](https://fridge.menu/en/i/carrot) — diced
- 2 pcs [Onion](https://fridge.menu/en/i/onion) — finely chopped
- 4 clove [Garlic](https://fridge.menu/en/i/garlic) — finely chopped
- 1 pcs [Apple](https://fridge.menu/en/i/apple) — diced
- 1 tsp [Turmeric](https://fridge.menu/en/i/turmeric) — ground
- 400 ml [Coconut milk](https://fridge.menu/en/i/coconut-milk)
- 100 ml [Stock](https://fridge.menu/en/i/stock) — a little more if needed
- 1 tsp [Soy sauce](https://fridge.menu/en/i/soy-sauce)
- 1 tsp [Sesame oil](https://fridge.menu/en/i/sesame-oil)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 600 g [Chicken breast](https://fridge.menu/en/i/chicken-breast)
- 1 tsp [Plain flour](https://fridge.menu/en/i/flour)
- 2 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 75 g [Panko breadcrumbs](https://fridge.menu/en/i/panko) — dried
- 50 ml [Sesame oil](https://fridge.menu/en/i/sesame-oil) — for frying
- [Salt](https://fridge.menu/en/i/salt)
- 300 ml Basmati rice — cooked according to packet instructions
- 2 pcs [Spring onion](https://fridge.menu/en/i/green-onion) — stalks, finely chopped
- ½ pcs [Pointed cabbage](https://fridge.menu/en/i/pointed-cabbage) — a half head, thinly shredded
- 1 tsp [Sesame seeds](https://fridge.menu/en/i/sesame-seeds)
- 1 tsp [Chilli flakes](https://fridge.menu/en/i/chili-flakes)

## Steps

1. Toast the curry powder in a dry pan over medium heat until fragrant.
2. Add oil, courgette, carrot, onion, garlic, apple and turmeric, and stir well for a few minutes.
3. Add the coconut milk, cover and simmer for about 15 minutes or until the carrot is tender.
4. Blend the sauce with a blender until completely smooth.
5. Adjust the consistency with chicken stock to the desired thickness and season to taste with soy sauce and pepper.
6. Lightly flatten the chicken breasts to even out the thickness — this ensures a shorter frying time, keeping the meat juicy and the crumb from burning.
7. Beat the eggs in a deep bowl, and tip the panko into another deep bowl.
8. Coat the chicken breasts in plain flour seasoned with salt and pepper, then dip in the beaten egg and coat in panko.
9. Fry in a pan over medium heat in oil for about 6 minutes on each side, until crisp and golden.
10. Check that the chicken is cooked through.
11. Put the thinly shredded pointed cabbage in a bowl, add a pinch of salt and massage with your hands for about a minute to soften it.
12. Serve the chicken katsu hot with rice, pointed cabbage and finely chopped spring onion, sprinkled with sesame seeds and chilli flakes.

Published 2026-10-08

https://fridge.menu/en/r/chicken-katsu-curry-42k3zv3w

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