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$12 per month for 12 months

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Chicken katsu curry

Chicken katsu curry

Total Time
40 min
20 min
20 min


Plain flour

62 g, (⅓ cup), 1 tbs extra

Panko breadcrumbs

1 cup(s), (140g)


2 large, lightly beaten

Skinless chicken breast

600 g, (2 x 300g) cut in half horizonatlly

Brown onion

1 medium, coarsely chopped

Fresh ginger

1 tsp, 2 cm piece, grated


1 clove(s), crushed

Curry powder

1 tbs, medium variety

Chicken stock cube

1 individual, make 400 ml stock

Soy sauce

2 tsp, light variety


2 tsp


70 g, baby variety

Pickled ginger

50 g

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C. Line a baking tray with baking paper and place a wire rack on top.
  2. Place flour, breadcrumbs and eggs into 3 shallow bowls. Place chicken fillets between two pieces of baking paper and gently pound with a rolling pin until chicken is about 1cm thick.
  3. Dip each chicken fillet in flour, then egg and finally breadcrumbs. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook chicken for 1 minute each side or until golden. Transfer to rack on prepared tray and bake for 10 minutes.
  4. Meanwhile, make sauce. Lightly spray a large saucepan with oil and heat over medium heat. Cook onion, stirring, for 6-8 minutes or until softened. Add fresh ginger and garlic and cook for 1 minute. Add curry powder and extra flour and cook for a further 1 minute. Gradually stir in stock until smooth. Add soy and honey, stirring to combine. Bring to the boil. Reduce heat and simmer for 10 minutes or until thickened. Using a stick blender, blend until smooth. Season with salt and pepper.
  5. Toss rocket with pickled ginger. Slice chicken and serve drizzled with sauce and salad alongside.