I originally created this recipe for ELCs and their menus, but it has become a firm favourite in our home too. Delicious and warming during these cooler days.
You can dip dip dip the chicken into the curry, like it is pictured here in a “learning bowl” or tip it all over the rice. It is also particularly scrummy with a fried egg on top!
Also note to self, the cucumbers are fabulous pickled too!

Japanese Katsu Curry


Serves a family with some leftovers
What you need is:
  • 2 tbsp of olive oil
  • 1 brown onion
  • 2 cloves of garlic
  • 2 large carrots chopped
  • 1 thumb sized piece of ginger grated
  • 1/2 tsp of turmeric
  • 1 tbsp of curry powder
  • 1 x 400ml can of coconut milk
  • 1 tsp of maple syrup


  • 600 grams of chicken breast cut into tender pieces
  • 1 tbsp of corn flour + 3 tbsp of water
  • 300g of breadcrumbs
  • 2tbsp of oil


  • 300g of dry rice


  • 2 large cucumbers cut into slivers
  • 2 large carrots cut in slivers


What you do is:
  1. In a large pan add in the olive oil and heat it up. Add in the diced onions and garlic and sautee for a minute.
  2. Add in the chopped carrots, ginger, turmeric and curry powder and stir to combine. Heat through for a few minutes.
  3. Pour in the coconut milk and bring the mixture to a simmer and cook for approximately 15 minutes on low, covered heat.
  4. When the carrots are soft, blend the curry with a stick blender or in the mixer.
  5. For the chicken, mix the cornflour and water together and dip the chicken pieces into this mixture and then into the bread crumbs.
  6. On a lined baked tray, spray or drizzle some oil on the base.
  7. Lay the pieces flat on a lined baking tray and drizzle or spray a little oil on top.
  8. Place lined baking tray into a 200C oven and cooked for 20-30 minutes or until golden brown.
  9. Half way through cooking, turn the chicken over to be browned on all sides.
  10. While the chicken and curry are cooking, cook the rice and slice the cucumbers and carrots.
  11. The curry can be served on the plate, rice or on the side in a dipping bowl.


Dietary and serving suggestions:

I know that there are many dietary preferences and restrictions for families and childcares, so I always offer suggestions in our menu range on how to make it dairy free or gluten free, for instance, if required. This recipe is already dairy free but for:

Gluten free: Using GF bread crumbs or no crumb for the chicken

Vegan/Vego: Use strips of tofu or add chickpeas into the curry

Solids for 9 months plus: This dish can be offered once solids have been established, approximately 9 months. With this dish you could puree the chicken into the curry and serve it as one. Then when the children are slightly older with finger foods, the chicken can be used for dipping. Although it is best to start them with poached strips of chicken rather than crumbed.

The reason why 9 months, is because of the use of curry powder, which isn’t of huge concern, but we wouldn’t want to start too early on sensitive tummies that don’t eat curry that often.


We are about to open our Little People Menu childcare menu program in June. You can pop yourself on the waitlist here  

In this program we will be working through all the ins and outs of cooking and food education in early learning centres and supporting the educators and chefs with the development of their Spring menu.