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    Chicken katsu curry

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    Chicken katsu curry

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes

    Serves: 4


    1 tbsp plain flour
    380g pack 2 chicken breast fillets, halved horizontally
    1 Waitrose British Blacktail Medium Free Range Egg, beaten
    100g Cooks’ Ingredients Panko Breadcrumbs
    Oil, for shallow frying
    200g pack Clearspring Japanese Brown Rice Udon
    100g frozen edamame beans
    2 carrots, peeled and cut into matchsticks
    1 bunch salad onions, sliced diagonally
    140g pack Waitrose Katsu Curry Sauce
    (find in the fruit and veg chiller)


    1 Season the flour and sprinkle over the chicken. Dip the chicken in the egg and then in the panko crumbs to evenly coat.

    2 Heat the oil in a frying pan and fry the chicken on a low heat for 10 minutes, turning occasionally until cooked throughout with no pink meat and juices run clear. Remove and keep warm.

    3 Meanwhile, cook the udon noodles in a pan of boiling water for 6 minutes then add the edamame beans for 3 minutes, then drain well.

    4 Wipe the frying pan out with kitchen paper and heat 1 tbsp oil. Fry the carrots and salad onions for 3 minutes, stir in the katsu curry sauce and 100ml water and cook for 1 minute, stir in the noodles and beans and warm through. Serve the noodles topped with the chicken cut into 2cm wide strips.

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    5 stars