Solo: Katsu Curry

Every Week We Deliver Everything You Need To Cook Amazing Meals

Solo: Katsu Curry

Chicken breasts breaded in crispy panko and served with a katsu curry sauce, rice and fresh salad leaves

Ingredients to serve 1

  • ¼ x onion – peel and chop finely
  • 1 clove x garlic – crush, peeler and chop finely
  • ½ x carrot – peel and grate finely
  • ½ tbsp x flour (for sauce)
  • ½ tbsp x curry powder
  • 150ml x boiling water
  • ¼ tsp x chicken stock
  • ½ tsp x sugar (from your pantry)
  • ¼ tbsp x soy sauce
  • 1 x bay leaf
  • ¼ tsp x garam masala
  • 1 x chicken breast
  • ¼ cup x flour (for coating chicken)
  • ½ x egg – beat lightly
  • ¼ cup x panko breadcrumbs
  • ¼ cup x jasmine rice
  • 20g x mixed salad leaves
  • ½ tsp x apple cider vinegar
  • . x olive oil (from your pantry)
  • . x salt and pepper (from your pantry)
  • . x paper towel (from your pantry)


Step 1

Prep: Prepare all ingredients as indicated above.

Step 2

Sauce: Fry the onion with some olive oil and salt in a pan over medium heat for about 5 minutes, stirring occasionally, until softened. Add the carrot and garlic and cook for another 3-5 minutes. Stir in the flour (see quantity above for sauce) and curry powder. Add the boiling water and stock and mix well to get rid of any lumps. Add the sugar, bay leaf and soy sauce and cook for 10 minutes until thickened. Season to taste. Push the sauce through a thin sieve. (If you prefer to leave it chunky, then don’t follow the next step). Once you have pushed as much sauce through the sieve, place the left over chunky carrot and onion mix into a bowl and mix in the apple cider vinegar, this is your pickle.

Step 3

Rice: Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 10 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.

Step 4

Chicken: Slice the chicken breast in half HORIZONTALLY: place the chicken breast on a chopping board and hold your one hand on top of the breast. Now slice the breast in half horizontally so that you end up with two thinner breasts. Place your flour (for coating the chicken) on a plate and add a big pinch of salt and pepper. Whisk the egg in a separate shallow dish, set aside. Place your breadcrumbs on a separate plate. Now, one at a time, coat your chicken following this order: flour (shake off excess), egg (allow excess to drip off), breadcrumbs (make sure the chicken is well coated). Repeat until each piece is done and set aside on a plate. Place a large pan on medium heat. Pour in enough olive oil to just coat the bottom of the pan. Wait for the oil to heat up. Place the chicken breasts one at a time into the pan (they should sizzle if the oil is hot enough). Don’t overcrowd the pan, rather cook in batches. Cook until golden brown and then turn over and cook on the other side. They should take 3-4 minutes on each side to cook through. Remove the chicken from the pan and straight onto paper towels and season with salt and pepper.

Step 5

Serve the chicken and rice with the katsu sauce with some salad leaves on the side.