Chicken Katsu Curry from Selkirk Arms, Kirkcudbright – serves 4 people.


Curry sauce:

  • 1/4 online, diced
  • 1 celery stick, chopped
  • 1 carrot stick, chopped
  • 20g fresh ginger, peeled and diced
  • 3 garlic cloves, peeled and diced
  • 2 tsp curry powder
  • 1.2 tsp fennel seeds
  • 1/2 tsp tumeric
  • 1/2 tsp cumin seeds
  • 500 ml chicken stock
  • 200 ml coconut milk or double cream
  • 40g mango chutney
  • 1 small bunch of fresh coriander
  • salt and pepper to taste
  • 1tbsp rapeseed or vegetable oil

For the chicken:

  • 4 chicken breasts, skinless
  • 120g plain flour
  • 2 eggs, beaten
  • 200g breadcrumbs
  • 4 tbsp rapeseed or vegetable oil


For the curry sauce:

  1. Soften the onion, celery and carrot in rapeseed oil.
  2. Add garlic, ginger and cumin seeds and fry gently for 5 minutes.
  3. Add curry powder, tumeric and fry gently for 2 minutes.
  4. Add chicken stock cream and mango chutney, bring to the boil and simmer for 30-40 minutes.
  5. Strain through a fine sieve.
  6. If desired thicken the sauce with cornflour that has been mixed with water.
  7. Stir in the chopped coriander and season to taste.

For the chicken:

  1. Butterfly cut the chicken breast and season to taste with salt and pepper.
  2. Set aside three bowls and add flour to one, egg to another and bread crumbs to the last one.
  3. Crumb the chicken by dusting with flour, then dip into the eggs and finally coats with breadcrumbs.
  4. Heat the oil in a frying pan and colour the chicken on both sides then place in a 180C oven for 10-15 minutes or until the chicken is cooked all the way through.
  5. Served with rice and vegetables of your choice.