A quick and easy dish, using fresh ingredients that is perfect all year and is the ultimate comfort food! Homemade katsu curry, that tastes phenomenal and will fit your macros with ease. This recipe is for two servings. Adjust if you want to make more, half it if you’re making for one.


  • 2 Organic Chicken breasts
  • 200ml Buttermilk
  • Medium curry powder
  • 4 x garlic cloves
  • 120g panko breadcrumbs
  • Black sesame seeds
  • Rice
  • 800ml water
  • 1 red onion
  • 1 inch of fresh ginger
  • 1 medium carrot
  • 30g corriander
  • A good quality mango chutney
  • Garam Masala
  • Tumeric (fresh or powdered)
  • Plain flour

To make the chicken

  1.  Mix 200ml buttermilk with, 2 gloves of chopped garlic and two heaped tablespoons of medium curry powder.
  2. Add the chicken breasts
  3. Leave to marinate for a couple of hours or overnight
  4. Put 120g panko breadcrumbs and black sesame seeds into a tray or dish and coat the chicken.
  5. Place on a baking tray and cook in the oven for 25/30 minutes at 190 degrees

To make the katsu sauce

  1. Combine all ingredients below until a thick consistency
  2. 1 red onion
  3. 2 chopped cloves of garlic
  4. 1 inch piece of fresh ginger
  5. 1 medium carrot chopped
  6. 1 bunch of fresh coriander, chopped finely
  7. 1 teaspoon of each garam masala , medium curry powder and turmeric
  8. 2 heaped tablespoons plain flour
  9. 1 heaped teaspoon mango chutney
  10. Now add 800ml water and allow to combine and reduce down

Boil the rice and serve


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