Juicy Chicken Katsu Curry

Course : Lunch/Dinner | Cuisine: Asian | Servings : 2 persons | Cook Time : 30 minutes

We’re excited to introduce our premium Breaded Whole Muscle Halal Chicken Escalopes—an exceptional addition to your culinary repertoire. These versatile escalopes are not only high-quality and delicious but also make preparing classic dishes like katsu curry a breeze.

The Essence of Katsu Curry:

Katsu curry, a beloved Japanese dish, combines the comfort of crispy breaded cutlets with the rich, aromatic flavours of curry sauce. Originating from Japan, this dish is a delightful fusion of Western and Asian cuisines. The term “katsu” derives from “katsuretsu,” meaning cutlet, and these breaded pieces are traditionally made from pork or chicken. Paired with a luscious curry sauce, rice, and a fresh salad, katsu curry offers a balanced and satisfying meal that has gained global popularity.

Why Choose Our Halal Chicken Escalopes for Your Katsu Curry?

Our Breaded Whole Muscle Halal Chicken Escalopes are crafted from high-quality chicken, ensuring each bite is tender, juicy, and packed with flavour. Here’s why they’re perfect for your katsu curry:

1. Quick and Simple: With our pre-breaded escalopes, the preparation time is significantly reduced. Simply cook the escalopes to golden perfection while you prepare the curry sauce. This efficiency is ideal for busy corporate kitchens where time is of the essence.

2. Consistent Quality: Our escalopes offer a consistent size and breading, ensuring every serving meets the high standards your customers expect.

3. Versatile and Delicious: These escalopes are not just for katsu curry—they can be incorporated into a variety of dishes, providing flexibility for your menu. From sandwiches and wraps to gourmet salads, the possibilities are endless.

Why It Works for Your Menu:

Effortless Integration: Our halal chicken escalopes are easy to incorporate into your existing kitchen operations, allowing you to offer a new, exciting dish without extensive prep work.
Appealing to Diverse Diets: Being halal, these escalopes cater to a broader customer base, ensuring inclusivity and variety in your offerings.
High Customer Satisfaction: The combination of crispy, succulent chicken with rich curry sauce is a crowd-pleaser, sure to keep your customers coming back for more.

Enhance your menu with the delectable flavours of katsu curry made simple with our Breaded Whole Muscle Halal Chicken Escalopes. Delight your customers with this quick, delicious, and versatile dish that embodies the perfect balance of convenience and culinary excellence.

For the curry sauce

  • 50g butter
  • large carrot, chopped
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • large piece of ginger, chopped
  • 2 tbsp mild curry powder
  • 1 tbsp honey
  • 1 tbsp ketchup
  • 1 tbsp red or brown miso paste
  • 1 tbsp soy sauce
  • 1 chicken stock cube
  • shredded white cabbage, shredded nori, sesame seeds and cooked rice, to serve


  • Slice each chicken breast lengthways to create four fillets. Place each fillet between two sheets of baking parchment and gently pound with a rolling pin until they are an even thickness.
  • Pour the milk into a bowl and season with a generous pinch of salt. Add the chicken fillets, cover, and refrigerate for at least 20 minutes or up to 24 hours for maximum tenderness.
  • When ready to coat the chicken, set up three bowls: one with flour seasoned with togarashi, one with beaten eggs mixed with soy sauce, and one with breadcrumbs. Remove a chicken fillet from the milk, coat it in the flour, dip it in the egg mixture, and then coat it in breadcrumbs. Place on a plate and repeat with the remaining fillets. These can be prepared up to a day in advance or frozen for up to a month.
  • To prepare the curry sauce, heat butter in a saucepan and sauté the carrot and onion for 5 minutes. Add garlic and ginger and cook for a few more minutes. Sprinkle in curry powder and cook for 1 minute, then stir in honey, ketchup, miso paste, and soy sauce to form a sticky paste. Cook for another minute, then add 700ml of boiling water and crumble in the stock cube. Cover and simmer for 20 minutes until the carrot is soft. Blend the sauce until smooth, either with a blender or a hand blender. Season to taste. The sauce can be made up to three days in advance and chilled, or frozen for up to three months.
  • To cook the katsu, heat a layer of oil in a large frying pan. Fry the chicken fillets for 3-4 minutes on each side until golden and crisp. Transfer to a tray and keep warm in a low oven while you cook the remaining fillets.
  • Combine the cabbage and seaweed, and sprinkle with sesame seeds if desired. Serve the katsu with the curry sauce, alongside rice and salad, if you like. Enjoy!

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