Chicken Katsu Curry

Prep = 12mins

Cook = 25mins

Serves 4ppl



  • 6 chicken thighs
  • 2 brown onions
  • 4 carrots
  • 250g green beans
  • 1 tin coconut milk
  • 1 lime – juiced
  • 1 handful coriander
  • 1 tbsp soy sauce
  • 1 heaped tbsp white miso
  • 1 tbsp hot curry powder



  1. Cut chicken into bit-sized pieces, roughly chop green beans, thinly slice onions, grate 1 carrot and cut the other 3 into bite-sized pieces
  2. On high heat in a large pan cook onions & chicken for approx. 5mins
  3. Add carrot and cook for a further 5mins
  4. Add miso, soy and curry powder, cook for 2mins, stirring regularly
  5. Add coconut milk and simmer for 8mins
  6. Add green beans and cook for a further 3mins
  7. Finish with coriander and lime juice
  8. Serve with rice



  • Always prepare and measure out all your ingredients to start with. Especially when it’s the first time making a dish. This may take a few mins longer but it will eliminate any mistakes first time round!
  • Substitute chicken breast or tenderloins for thighs if you like
  • Use coconut milk NOT cream as the cream will be too thick
  • Can be made in advance and reheated to order
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