Chicken katsu curry
A simple Japanese-inspired dish of breaded chicken with a rich curry sauce served with rice
Allergens: contains cereals containing gluten, eggs, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 120g carbs · 10g sugars · 4g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Chicken breast filletsnot compared | £2.75 | – |
| Plain flouruse 100g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Eggspack 6 pack · use 2 | £1.80£0.30 each | £2.40£0.40 each |
| Breadcrumbsuse 100g | £1.25175g · £0.71 per 100g | £1.60230g · £0.70 per 100g |
| Chopped tomatoesuse 1 tin | £0.45227g | £0.45400g |
| Onionpack 1kg · use 1 | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Carrotspack 500g · use 2 | £0.55£0.11 per 100g | £0.44 |
| Basmati ricenot compared | £1.80 | – |
| Milk (semi-skimmed)use 100ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Basket total (full packs) | £6.65 | £7.14 |
| Cost of what this recipe uses | £2.29 | £2.48 |
| Per serving | £0.57 | £0.62 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Chicken breast fillets, Basmati rice.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Prep the chicken: Pound the chicken breasts to an even thickness of about 1cm using a meat mallet. This ensures even cooking. Season both sides with salt and black pepper. 5 minutes
- Set up the breading station: Place the flour in a shallow dish, the beaten eggs in another, and the breadcrumbs in a third. You'll need a fork to help coat the chicken evenly. 2 minutes
- Bread the chicken: Coat each chicken breast in flour, shaking off any excess. Dip into the beaten eggs, letting any excess drip off, then coat generously in breadcrumbs, pressing lightly to adhere. Place on a plate and repeat with the remaining chicken. Set aside while you prep the veg. 5 minutes
- Chop the veg: Finely chop the onion and carrots. You'll need about 150g of each. Place them in a large pan with 1 tbsp of vegetable oil. 5 minutes
- Cook the veg: Heat the pan on medium heat. Cook the onion and carrots for about 5 minutes, stirring occasionally, until softened. Season with salt and black pepper. 5 minutes
- Make the curry: Add the chopped tomatoes to the pan. Stir well to combine. Simmer for about 10 minutes, until the sauce has thickened slightly. Taste and adjust seasoning if needed. 10 minutes
- Cook the chicken: Heat a large frying pan over medium heat. Add 1 tbsp of vegetable oil. Once hot, add the breaded chicken pieces. Cook for about 3-4 minutes on each side, until golden brown and cooked through. Drain on kitchen paper to remove excess oil. 10 minutes
- Serve: Spoon the curry sauce over the cooked rice. Top with the chicken katsu pieces. Garnish with spring onions if desired. 2 minutes
Tips
- Swap the chicken for turkey or pork to make it cheaper.
- Batch-cook the chicken and curry sauce, then portion them into containers for the week. Store in the fridge for up to 2 days or freeze for up to 3 months. Cool leftovers and refrigerate or freeze within 1-2 hours.
- To reheat, place the chicken and curry sauce in a microwave-safe dish. Cover with a damp paper towel. Microwave on high for 2-3 minutes, stirring halfway, until steaming hot throughout. **Reheat only once.**
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1.4kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Breadcrumbs · about 400g left
Freeze extra slices or wraps and toast or warm them from frozen. Use it in: Chicken Nuggets. - Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Carrots · about 340g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg. - Basmati rice · about 850g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Egg fried rice, Cheesy Bean & Rice Casserole, Jerk chicken with rice and peas. - Milk (semi-skimmed) · about 900ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).