Coconut katsu curry

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This dish has a lot to offer in terms of flavor and texture. It is a cheat version as I used ready made curry sauce. But it is great for a quick family dinner or even weekend lunch.

Recipe inspired from: Jamie Oliver


  • 2 chicken breasts
  • 2 eggs
  • 1 cup white flour
  • 1 cup bread crumbs
  • 1 cup coconut flakes
  • oil to dry
  • 450 g balti- style coconut curry
  • 4 radishes
  • 1 cucumber
  • 2 tbsp vinegar
  • 1 tsp sugar
  • 1 tsp sesame seeds
  • spring onion
  • cooked rice to serve


  1. Start with cutting the chicken breasts like butterfly. Use rolling pin like a hammer  to gently flatten the meat.
  2. Preheat non stick pan with generous amount of cooking oil.
  3. Dip each breast into egg, flour, egg again and mix of the bread crumbs and coconut flakes.
  4. Fry until golden on each side
  5. For the pickles slice the radishes and cucumber into thin slices. Marinate with vinegar, sugar and sesame for ten minutes.
  6. Preheat the curry sauce and get ready to serve
  7. Cut the chicken breast, add cooked rice and the pickles. Add generous amount of the hot curry sauce and top with fresh spring onion


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