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Chicken or Tofu Katsu Curry

1 hr

4 servings

Chicken or Tofu Katsu Curry


Knife, chopping board, non stick frying pan, 3 wide bowls (for dipping chicken/ tofu) 2 saucepans, blender.


Prepare the Rice:

  • Wash the rice until water runs clear.

  • Place in saucepan with 200ml boiling water

  • Cook for 10 minutes with lid on

  • Turn off heat and allow to steam for 10 mins.

Katsu sauce:

  • Finely dice the onions and carrots

  • Crush 2 garlic cloves, grate a thumb-sized piece ginger

  • Heat 1 tbsp oil In a saucepan, add onions and carrots and Ginger, curry powder and turmeric. Saute on a medium heat for 10 minutes until soft.

  • Add garlic, stir for 1 minute, then add the coconut milk and syrup or honey.

  • allow to simmer for 5 minutes, then blend until smooth and turn off heat.

Chicken/ Tofu:

  • Chicken: Cut each breast into two thin strips of even thickness

  • Tofu: Reduce thickness of tofu block by cutting into two pieces.

  • Season with paprika, salt and pepper

  • Prepare three shallow dishes  for dipping the Chicken/ Tofu. In this order dip into Flour, Whisked egg, and Breadcrumbs,

  • In a wide frying pan, on medium heat, add butter and olive oil.

  • Fry the Chicken/ Tofu in batches for 5 minutes each side, or until cooked through.

  • Keep in a warm oven until all pieces are prepared.

Plate up, by moulding the rice in a cup, rest one or two pieces of Chicken/ Tofu over the rice, and pour the sauce over. Garnish with spring onion, some chopped finely, and some in inch long lengths.


For the Chicken/ Tofu:

  • 2 chicken breasts or 2 blocks of Firm Tofu

  • 2 eggs

  • 50g flour

  • 100g breadcrumbs

  • 50g butter

  • 1 tsp paprika

For the curry sauce:

  • 1 tbsp oil

  • 2 onions

  • 2 large carrots

  • 2 garlic cloves

  • Thumb-sized piece ginger

  • 1 tbsp Indian curry powder

  • ½ tsp ground turmeric

  • 400ml can coconut milk

  • 2 tsp maple syrup or honey

To serve:

  • 100 g Jasmine rice

  • 2 spring onions

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