Chicken Katsu Curry

Bring the katsu to your kitchen


• 2 chicken breasts
• 2 cubes of Japanese curry sauce
• 3 carrots, peeled and chopped
• 180g sushi rice
• 2 chicken breasts
• 10 tbsp coconut oil
• 10g plain flour
• 1 egg, beaten
• 40g Panko breadcrumbs
• 2 tbsp black sesame seeds
• Salt and pepper, to season


1. Cook the rice according to instructions
2. Using a mallet or rolling pin, pound the chicken to make it around 1 inch thick.
3. Next, create your coating stations – add the flour, salt and pepper to a separate bowl, the beaten egg to a bowl and the breadcrumbs to another bowl
4. Heat the coconut oil into a pan on a very low heat.
5. Working through your coating station – add the chicken to the flour bowl and coat evenly. Then transfer the chicken to the beaten egg and coat. Finally add the chicken to the breadcrumbs and again, coat evenly. Then transfer the chicken to the pan and cook for 5-6 minutes each side or until the chicken has cooked. Remember to cook on a low heat so the breadcrumbs don’t burn.
6. Bring a separate pan of 250ml water to the boil and add the Japanese curry cubes. Add the chopped carrots and simmer for 10 minutes, stirring frequently.
7. Serve the rice with the breaded chicken, pouring the sauce over the top. Finally, sprinkle over the sesame seeds and dig in!


SUPERFOOD: Carrots contain beta carotene and vitamin A, which promote firm, elastic skin and a healthy, glowing complexion.