Katsu curry


  • 1 jar Katsu curry sauce
  • 240g rice
  • 2 chicken pieces
  • 100 g plain flour
  • 4 eggs
  • 200 g breadcrumbs
  • 150 ml vegetable oil
  • salad leaves


  • Split the chicken fillets in half lengthways. Coat in the flour and then soak each piece in egg. Dip into the breadcrumbs. [grated bread or ready made crumbs]
  • Pan fry the chicken until it is completely cooked.
  • Slice the chicken into lengths and plate up on the cooked rice. Pour over the sauce. Serve withe the salad leaves or wok fried greens.
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