Chicken Katsu curry recipe – Batch Lady meal ideas

THIS week is National Curry Week, and what better way to celebrate than with wonderfully easy curry dishes? My recipe takes less than 15 minutes to cook, plus it freezes brilliantly.

Whether you like the spice of a Balti, or if a milder Katsu curry is more your bag, I’ve got your Friday night fakeaway covered. With a curry I like to keep it quite simple and use minimal seasoning so they are perfect for the whole family, but if you prefer a little more spice, add some fresh chopped chillies, along with some fresh coriander or even a few sesame seeds. Enjoy!

Katsu curry

Serves: 4

Prep time: 5 minutes

Cook time: 15 minutes

You need:

  • 4 x breaded chicken escalopes
  • 160ml tin coconut cream
  • 200g jar Katsu curry paste


  1. Slice the breaded escalopes and add to a freezer bag. These do not need to be cooked yet.
  2. Take the tin of coconut cream and add it to a small pan. Also add in them Katsu curry paste and heat gently for 5 minutes, stirring occasionally.
  3. Take the curry sauce off heat and allow it to cool.

Ready to freeze: Put your cooled sauce in a freezer bag and seal. Add the sealed bag of sauce to the larger bag that the escalopes are in. Label this then transfer to the freezer. Make sure you write on the bag that your escalopes are uncooked.

Ready to eat: Remove the bag from the freezer and defrost. Place the escalopes on a baking tray for 12-14 minutes in a preheated oven at 180C/160C/gas 4, until golden brown.

Meanwhile, cook some rice if you are planning to have that with your curry.

When you have 2 minutes of cooking time left for the rice, add your sauce to a dish and microwave for 1-2 minutes until piping hot. Serve the chicken on a bed of rice, with curry sauce poured over.

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