Cheat’s katsu curry

Cheat’s katsu curry

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(17 ratings)

Prep: 15 mins Cook: 25 mins


Serves 4
Transform ready-made breaded chicken steaks into a speedy Japanese-style supper with a spicy, nutty curry sauce

Nutrition and extra info

  • sauce only

Nutrition: per serving

  • kcal499
  • fat31g
  • saturates6g
  • carbs33g
  • sugars9g
  • fibre4g
  • protein21g
  • salt3.4g


  • 4 breaded chicken steaks
  • 1 tbsp vegetable oil
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrots, chopped into chunks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 500ml chicken gravy



    A thickened sauce made from the juices that ooze from meat and/or vegetables as they cook. Most…

  • 2 tsp mild curry powder
  • 1 tbsp smooth peanut butter

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

To serve

  • pickled red cabbage
    Red cabbage on a plate

    Red cabbage

    red cab-idge

    A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…

  • cooked rice



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 100g bag crunchy salad


  1. Heat oven to 200C/180C fan/gas 6. Cook the chicken following pack instructions.

  2. Meanwhile, to make the katsu sauce, heat the oil in a medium saucepan and fry the onion and carrots for around 8–10 mins or until soft, but not golden. Transfer the onion and carrot to a blender. Add the gravy, curry powder, peanut butter and soy sauce, then whizz until very smooth. Pour the sauce mixture back into the pan and heat until simmering hot, stirring frequently.

  3. Slice the chicken into strips, divide between 4 plates, then pour the katsu sauce over. Add a spoonful of pickled red cabbage to each portion and serve with cooked rice and salad leaves.

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Comments, questions and tips

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6th Jun, 2017
This sauce is really tasty - even my wagamama-loving teens liked it. Didn't bother to make gravy part separately. Throwing it all in once the veg was softened was fine.
21st Nov, 2016
Love this easy recipe. Delicious.
1st Oct, 2015
Don't usually write comments and reviews to recipes but decided to endorse this one. Made the sauce many times now and it is a hit with everyone. Takes 10-15 min to make (chop your onions and carrots really fine and cooking time is reduced), can keep in the fridge for a day. Plus there are vegetables hidden in it - in case someone is making it for a fussy eater.
Nicky Pollard's picture
Nicky Pollard
11th Feb, 2020
Can any leftover sauce be frozen? This was delicious!
CassieBest's picture
12th Feb, 2020
HI Nicky, Yes it can be frozen for up to 2 months. defrost then reheat well before serving.
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