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Chicken Katsu Curry with Cucumber & Chilli Pickle


2 Persons

Prep Time

10 Minutes

Cook Time

20 Minutes

Chicken Katsu Curry with Cucumber & Chilli Pickle


For the chicken:

For the cucumber and chilli pickle:

  • ¼ Cucumber, halved lengthways, deseeded and finely sliced
  • 1 Inch chunk of red chilli*
  • 2 Tbsp White wine vinegar
  • ½ Tsp Sugar
  • Sea salt and black pepper

To serve:

  • Rice
  • Salad


  • Kcal – 819
  • Fat – 43g
  • of which saturates – 11g
  • Carbohydrates – 64g
  • of which sugars – 12g
  • Fibre – 4g
  • Protein – 43g
  • Salt – 1.8g


  1. To make the pickle, toss all of the ingredients together in a bowl and set aside until ready to serve.

  2. To prepare the chicken, lay the seasoned flour, egg and breadcrumbs out on separate plates/containers/on a tray. Coat the chicken breasts in the flour, then dip into the egg and finally into the breadcrumbs, using your hands to encourage the breadcrumbs to stick. We want the chicken to be crispy!

  3. Heat the oil in a frying pan and carefully fry the breaded chicken breasts for 5 minutes on each side, or until golden and cooked through. Remove from the pan with a slotted spoon and leave to drain on kitchen paper.

  4. To heat the stir-in sauce, pour into a saucepan and cook gently for a couple of minutes until warmed through and bubbling.

  5. To serve, plate up the rice and salad and a few spoonfuls of the pickle. Slice the chicken in strips diagonally and place on top of the rice. Drizzle over your sauce.

*Whilst chillis are a low FODMAP ingredient, some people with IBS have higher numbers of chilli pepper pain receptors in the gut, which can cause symptoms. If you’re sensitive to chilli, you can leave it out of this recipe.

Recipe created by cook and author Emma Hatcher (

This recipe has been reviewed and approved as Low FODMAP by Registered Dietician Laura Tilt @nutritilty, on behalf of Bay’s Kitchen.

Copyright Bay’s Kitchen. Please do not reprint without permission.

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