Quick chicken katsu

  • serves 4
  • Easy

Katsu is a firm favourite for anyone who loves Japanese food. This version cuts out bread crumbing process and uses a ready-made paste, meaning that this can be on the table in 30 minutes - perfect for midweek.



  • ginger 7cm piece 
  • golden caster sugar 1 tsp
  • rice wine vinegar 3 tbsp 
  • green beans 170g
  • katsu curry paste 6 tbsp 
  • coconut milk 400ml
  • breaded cooked chicken 300g
  • cooked rice 250g
  • red chilli 1, to serve (optional)


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Peel and chop the ginger into matchsticks. Tip into a small bowl with the caster sugar and rice wine vinegar and leave to pickle.

  • Step 2

    Fry 4 tbsp of katsu paste in a frying pan until fragrant, then tip in the coconut milk. Simmer for 10 minutes until thickened.

  • Step 3

    Put the breaded chicken onto a baking sheet and put in the oven for 10-15 minutes until crisp. Blanch a pack of fine beans in boiling salted water for 2 minutes and drain.

  • Step 4

    Tip into the sauce and pour over the crispy chicken. Serve rice, the ginger and red chilli.

Want to know how to make chicken curry? Check out our best chicken curry recipes here 

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