CookingKids friendlyOne Yummy MummyRecipes

Katsu Curry

30 mins Cook
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January Kids in the Kitchen with One Yummy Mummy

We are teaming up with One Yummy Mummy for a series of Family Cooking Club ‘Kids in the Kitchen’ classes. We’re kicking off January with a mouth-watering Katsu Curry Recipe, using Gem Desiccated Coconut & Gem Plain Flour, also including a Homemade Curry Paste that is so easy to put together and tastes amazing.

Would you believe that this gorgeous Katsu Curry was made by a kid?

Katsu Curry

Katsu Curry

prep time
10 mins
cooking time
30 mins
total time
40 mins


  • Veg peeler

  • Small grater

  • Scissors

  • Scales

  • 3 bowls

  • Chopping board

  • Greaseproof paper

  • Rolling pin

  • 1 baking tray

  • 1 saucepan


  • For the chicken:

  • 4 chicken breasts

  • 2 free-range eggs, whisked

  • 200g Gem plain flour

  • Tablespoon curry powder

  • 150g panko/breadcrumbs

  • 150g Gem desiccated coconut

  • For the curry:

  • 2 garlic cloves

  • 1 medium onion

  • 1 red pepper

  • 2 tablespoons of mild/ medium curry powder

  • 3 tablespoons of tomato puree

  • 1 tablespoon of mango chutney

  • 1 teaspoon ground cumin

  • 1 teaspoon Garam Masala

  • 400g can of coconut milk

  • 1 vegetable stock pot

  • 150 ml water



First we are going to prepare our Vegetables

Peel the garlic and onion. We use a grater to grate the garlic. We have a clever way of peeling the onion.

Pearce it with a fort and peel it with a vegetable peeler. We use scissors to slice the pepper.

For the chicken

We are going to make a breading station.
Get your chicken breast, trim, and give it a little bash with a rolling pin to help flatten it.

You will need three shallow bowls, add the Gem plain flour to one, beaten egg in the other and in the final bowl add breadcrumbs, Gem desiccated coconut and curry powder.

Dip the chicken into the flour, egg, and breadcrumbs and repeat with the other 3 breasts.

Then add it to an ovenproof dish and oven bake to 180C fan for 30 minutes until the chicken is cooked through.

Meanwhile, make your curry sauce

We are going to make the curry paste by mixing the tomato puree, mango chutney, curry powder, cumin and Garam Masala.

Put your saucepan over low heat. And add a little rapeseed oil.

Add the Garlic, onion and pepper to the saucepan and saute for 4 minutes.

Add your homemade curry paste.

And let it simmer for a minute.

Pour in the coconut milk and vegetable stock, leave to simmer while you clean up your workspace by putting any waste in the bin and wiping down the countertop get your plates and cutlery ready for serving up.

When the chicken is cooked add it you a plate with the curry. Serve with boiled rice and poppadoms.


Well done guys you just made your very own restaurant-style curry!

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