• 45 minutes
  • 35 minutes
  • Makes 2

Chicken Katsu Curry

  • For the Katsu Curry Sauce:
  • 100g Whitworths Sunshine Sultanas
  • 600g tub of Japanese Rainbow Miso Glorious SkinnyLicious Soup
  • 1 tbsp. Vegetable Oil
  • 1 Onion
  • 3 Cloves of Garlic
  • 1 Thumb-Sized Piece of Ginger
  • 1 Medium Carrot
  • 1 tsp. Garam Masala Powder
  • 3 tsp. Medium Curry Powder
  • 1 tsp. Turmeric
  • 1 tbsp. Tamari Sauce
  • 1 tbsp. Corn Flour
  • For Chicken:
  • 70g Whitworths Cashews
  • 30g Sesame Seeds
  • 2 Chicken Breasts
  • Soy Based Yogurt
  • 2 Crushed Garlic Cloves
  • 1 tsp rice wine vinegar
  • 1 tsp Sesame Oil

Ready… Steady… Bake…

  • For the Katsu Curry Sauce:
  • Roughly chop the onion, garlic, ginger and carrot and add to a large saucepan with the vegetable oil over a medium heat and sweat until soft but not brown.
  • Add the Garam Masala, Medium Curry Powder and Turmeric. Cook for 2-3 minutes stirring constantly. To ensure the spices do not burn scrap the bottom of the pan with a wooden spoon as you go.
  • Add the Whitworth’s sultanas, corn flour, tamari sauce and Japanese Rainbow Miso Glorious SkinnyLicious soup. Turn the heat down to low and simmer for 30 minutes, stirring occasionally.
  • Once all the carrot is soft enough to squash with the back of a spoon, blitz to a puree with a stick blender or liquidiser and season to taste.
  • For the Chicken:
  • Preheat the oven to 180ºC/350ºF/gas 4.
  • Add the cashews to a food processor and pulse to a fine bread crumb consistency.
  • Trim the chicken breast of any excess fat or skin.
  • In a bowl add the soy yogurt, crushed garlic, rice wine vinegar and sesame oil. Then add the chicken and toss to coat. Cover and marinate in the fridge for at least 2 hours, but preferably overnight.
  • Remove from the fridge and press the chicken down firmly with the palm of your hand to slightly flatten each chicken breast.
  • Add the Whitworths cashew crumbs on to a tray. Remove the chicken from the marinade, shake off the excess, then flip in the cashew crumbs to coat evenly.
  • Pressing down one more time to make them flatten a little more, place the chicken breasts on a lined baking tray and cook for 25 minutes or until cooked through.
  • Serving Suggestion:
    • Serve with steamed jasmine rice and cucumber
    • As a vegan option, serve the sauce with breaded vegan chicken-style pieces.
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