August 22

Japanese Katsu Curry with Breaded Chicken

Katsu is a Japanese method of breadcrumbing chicken. Japanese Katsu curry is thicker and sweeter than Indian curry and is always served with a bed of rice. You can buy a curry powder mix and add or use the measures in this recipe. I looked for the ratio of spices that would replicate a Japanese flavour.

You can blend your sauce before serving. It's a great way to sneak veggies into meals for those who would otherwise not eat them.

Japanese Katsu Curry Recipe

Ingredients: serves 4

  • 4 skinless chicken breasts
  • 1/2 cup desiccated coconut
  • 2 eggs beaten
  • coconut oil
  • 2 onions, sliced
  • 4 garlic cloves, minced
  • thumb sized piece of ginger, grated finely
  • 1 small sweet potato or butternut squash, cut into 1cm cubes
  • 2 medium carrots, sliced
  • 1 sweet apple, cut into 1cm cubes
  • 2 teaspoons honey
  • 1 tin of coconut milk

Katsu Curry Spice mix:

  • 2 tsp turmeric
  • 2 tsp ground coriander
  • tsp ground cumin
  • tsp cardamon
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp cayenne pepper
  • pinch of cinnamon and nutmeg
  • 1 ground clove

How To:

  1. Preheat oven to 200°C. Bring a pan of salted water to the boil for the rice.
  2. Trim any excess fat/gristle off the chicken. Beat with a wooden hammer to tenderise and flatten. Dip to coat in beaten eggs and then coat with desiccated coconut. Place on a baking tray and roast in the oven for 30 minutes until golden and fully cooked, turn over halfway through.
  3. Heat a small amount of coconut oil (1 tbsp) in a large saucepan. Add the onions, garlic and ginger and cook to soften 3-5 minutes.
  4. Add the potato cubes, apple cubes and sliced carrots and stir to lightly fry.
  5. Add your spices and stir to release the flavours, 2 minutes or so.
  6. Add rice to the boiling water and turn down to simmer. (Check packet instructions for cooking time. You may want to start the rice earlier.)
  7. Add the honey, stir to coat vegetables and coconut milk and bring to the boil, lower heat and simmer for about 20 minutes or until the carrots are tender.
  8. Serve curry on a bed of rice with the sliced chicken breast on top.

I hope you'll enjoy this recipe. Let me know how this turns out for you! Tag me in your pictures on Instagram@PilatesBarreDlk I'd love to see them!

Emma x

Meet Emma

Hi, I am Emma McAtasney, a NCEHS Personal Trainer since 2009. I earned my Pilates credentials through BASI Pilates, a highly respected college-level Pilates teacher training programme which aim is to create and maintain professional standards for the teaching of the Pilates Method to the highest calibre.

In addition, I am a prenatal and postnatal exercise specialist, nutritionist and founder of a boutique Pilates studio in Dundalk, Ireland.

I help my clients eat healthier, ditch fad diets and lose weight for good by guiding them to make small manageable changes that long term have a huge impact on their quality of life!

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