BOL Katsu Chicken Curry

Name: BOL Katsu Chicken Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian, Indian, Chinese, Japanese
Ingredients: 4 Chicken Breasts, flattened; 150g Panko Breadcrumbs; 2 Large Eggs beaten; 100g Plain Flour; 1 Onion roughly Chopped; 1 Carrot Roughly Chopped; 1 Tsp Garlic Powder; 200ml Chicken Stock; 400ml Reduced Fat Coconut Milk; Ginger Puree 1 Tsp; 2 Tbsp Light Soy Sauce; 2 Tbsp Curry Powder; 1 Tsp Ground Tumeric; 1 tsp granulated sweetener; 1 Tbso Cornflour (optional); salt to taste; pepper to taste; 150g jasmine rice; Green Salad

6 steps

Prep:10minCook:30min

Updated at: Mon, 16 Feb 2026 10:51:42 GMT

Nutrition balance score

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Ingredients

4 servings

4Chicken Breasts

flattened

150gpanko breadcrumbs

100gplain flour

1 tspgarlic powder

200mlchicken stock

400mlreduced fat coconut milk

1 TspGinger Puree

2 Tbsplight soy sauce

2 Tbspcurry powder

1 tspground tumeric

1 tspgranulated sweetener

1 TbsoCornflour

Instructions

Step 1

First make the sauce. Spray a saucepan with oil and soften the onion and carrot in the pan over a medium heat.

Step 2

Add the remaining sauce ingredients, except the cornflour, and simmer for 15 minutes.

Step 3

Blitz the sauce until smooth, if the sauce is a little thin, mix 1 tbsp cornflour with 1 tbsp water and stir into the sauce to thicken. Cook down for a few minutes longer.

Step 4

Whilst that cooks, put the flour, egg and breadcrumbs into three separate bowls. Coat the flattened chicken in the flour, then the egg and then roll in the breadcrumbs to coat.

Step 5

Spray chicken with oil and air fry at 180 for 8 minutes, flip over, spray again and air fry for a further 7 minutes.

Step 6

Serve the chicken on a bed of jasmine rice with some green salad. Top with the katsu sauce.