Chicken Katsu Curry with Pumpkin and Jasmine Rice

This is our healthier take on the popular Japanese dish that we all know and love. The combination of the crispy crumbed chicken with the sweet and spicy curry sauce and the fragrant jasmine rice is a match made in heaven.

Meal Prep


  • Crumb the chicken.
  • Make the curry sauce. 
  • Cook the rice.
  • Cook the chicken.
  • Serve up and enjoy! 


  • When you cook the rice, make sure you cook an extra 3/4 cup for tomorrows Moroccan-Inspired Fried Rice with Roasted Vegetables and a Creamy Tahini Sauce.
  • When cooking the schnitzel you want to be pretty generous with the amount of coconut oil you use as this will help it get golden brown and crispy.
  • Make sure you don’t have the pan too hot so that the outside doesn’t burn before the chicken has cooked through. If it does get a little too crisp on the outside before cooking through you can finish it off in the oven. 

This recipe serves four, if you’re cooking for two simply halve the recipe. 


Curry sauce

  • 1 Tbsp coconut oil
  • 1 onion (diced)
  • 1 carrot (diced) 
  • 2 garlic cloves (crushed)
  • Thumb-sized piece of ginger (grated)
  • 1 Tbsp curry powder
  • 1 tsp garam masala 
  • ½ tsp ground turmeric
  • ½ tsp chilli flakes
  • ⅓ of half a pumpkin (diced)
  • 400ml coconut cream
  • Salt and pepper

Crumbed chicken

  • 500 chicken breast 
  • 1 ½ cups breadcrumbs (2 pieces sourdough) or panko crumbs 
  • 2 Tbsp sesame seeds 
  • ¼ cup flour
  • 1 egg (cracked and beaten)
  • Coconut oil for shallow frying
  • 1 ½ cups jasmine rice 
  • ½ cup fresh coriander (roughly torn) 
  1. Get started by preparing the chicken. Place one chicken breast at a time between baking paper, pound with a rolling pin (or heavy object) until approx. 0.5 cm thick. Set aside and repeat with the remaining chicken breasts.

  2. Moving onto breading your chicken. You'll need three separate bowls, one for the flour, one for the egg and the other for the breadcrumbs and sesame seeds.

  3. Working with one piece of chicken at a time. Firstly coat in the flour mixture, then the eggs, and finally the breadcrumb mixture -gently press the breadcrumbs into the chicken so they stick. Place on a large plate or baking sheet. Repeat with the remaining breasts and place to the side until you are ready to cook.

  4. Heat the coconut oil in a pot or saute pan over medium heat. Add the onion and carrot and let cook for 5 minutes or until they start to soften.

  5. Add the garlic, ginger and spices and cook for a few minutes until fragrant. Add the carrot and pumpkin and cook for a couple of minutes in the spices before adding the coconut cream.

  6. Bring to the boil, then pop on a lid and reduce to a gentle simmer for 15-20 minutes or until the pumpkin has cooked through.

  7. While the curry sauce is simmering, cook the rice as per the packet instructions (if you're cooking the Moroccan Inspired Rice tomorrow, make sure you cook an extra 3/4 cup of rice).

  8. To cook the chicken, add a generous amount of coconut oil to a large pan over medium-high heat.

  9. Once hot, add the chicken, make sure not to over-cram the pan to allow the chicken to go crispy.

  10. Cook until cooked through and lightly browned on both sides, 5 to 6 minutes per side. Once the chicken has cooked, slice it into pieces.

  11. Once everything is ready, you can assemble the curry. Add rice to each bowl, top with the chicken slices, pour over the curry sauce and top with some fresh coriander.  


  • Swap out the pumpkin for butternut or sweet potato.

  • Serve alongside some steamed broccoli

  • Serve alongside a Japanese - Inspired slaw


  • ¼ red or green cabbage (finely sliced) 
  • 3 Tbsp rice wine vinegar 
  • 1 Tbsp tahini 
  • 1 Tbsp tamari
  • 1 tsp sesame oil 


  1. Finely slice ¼ of a green or red cabbage and make our Japanese-inspired combine 3 Tbsp of rice wine vinegar with 1 Tbsp tahini, 1 tsp sesame oil and 1 Tbsp of tamari. 


  • Swap out the chicken for crumbed prawns or tofu. 


  • Swap out the jasmine rice for brown rice.

  • Swap out the coconut cream for coconut milk.

  • If you’re short on time this curry is also delicious with sliced chicken breast, brown the chicken when you add the spices and let it simmer away in the curry sauce.