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Street Food Chef

Katsu Chicken Curry

An absolute favourite, flattened chicken breasts coated in delicious panko breadcrumbs in a thick curry sauce, garnished with coriander.


10 minutes


20 minutes


10 people


10 chicken breasts, slightly flattened

500g panko breadcrumbs

250g seasoned flour

3 eggs, whisked

800g coconut milk

60g Street Food Chef South Indian Style Seasoning

10g cornflour, mixed with a little water

200g vegetable oil

750g basmati rice

1.5ltrs water

60g Essential Cuisine Aromatic Base

Coriander to garnish


1. Preheat the oven to 180°c.

2. Place the breadcrumbs, flour & eggs into separate dishes, then pane the chicken breasts.

3. Add the coconut milk & Street Food Chef South Indian Style Seasoning in a saucepan & bring to the boil. When boiling add the cornflour mix to thicken, turn down to simmer & leave for a couple of minutes to cook out.

4. Place the rice, Essential Cuisine Aromatic Base & water in a saucepan & bring to the boil. Place a lid on & boil for 5 minutes, after that remove from the heat & leave for 10 minutes to steam.

5. Heat the oil up in a frying pan, once hot fry off the breaded chicken in batches & finish off in the oven until cooked.

6. Divide the rice between the 10 large bowls, slice the chicken & put on. Top with the curry sauce & garnish with coriander. Serve.