This homemade plant based chicken katsu curry is so tasty and easy to make! It’s a very popular Japanese restaurant dish of crisp fried ‘chicken’ with a simple but punchy Japanese curry sauce. And it’s all ready in around 30 minutes!

This plant based chicken katsu curry blog post and recipe are sponsored but all opinions, as always, are completely my own.

Ok, gather round everyone.  Let me interrupt my extended one pan meal series to introduce you to THE EASIEST but totally delicious plant based chicken katsu curry.  Velvety vegetable curry and fluffy rice topped with a Tindle vegan chicken burger that comes pre-breadcrumbed and requires nothing more than a few minutes sizzle in a hot pan (or oven).  If you’re quick at the veg chopping I reckon you could actually get this all done in a lot less than 30 minutes!

What is katsu?

Traditionally, katsu is a Japanese dish consisting of a piece of meat (usually chicken) or vegetable, covered in breadcrumbs, fried, cut into strips and eaten with a sauce.  It’s the addition of the breaded cutlet that distinguishes katsu curry from a typical Japanese curry – which is generally thicker in texture and tastes sweeter but less spicy than its Indian counterpart.

How to make Japanese curry:

This is such a quick and simple curry recipe but with tonnes of delicious, sweet, lightly spiced flavour!

Srub the carrot and potatoes and cut into smallish pieces.  You want recognisable pieces of vegetable but small enough too cook in around 15 minutes.

Peel and roughly dice the onion and peel and crush the garlic.

In a wok or saucepan heat some oil then saute the prepared vegetables over a medium high heat for a few minutes until just starting to soften and caramelise.  Stir the vegetables from time to time while they’re sautéing.

Stir in the garlic and cook for 1 more minute.

Add the flour and curry powder and stir until the veggies are well coated then add the stock, agave syrup and soy sauce.

Bubble for 10-15 minutes until the veg is soft and the sauce velvety smooth and thick.  If the sauce is too thick before the vegetables have cooked add a little more stock or water and continue to cook until the veg is soft enough.

The katsu bit!

These Tindle burgers are honestly SO GOOD.  Such a crisp, crunchy coating and nice ‘meaty’ texture inside.  The company, a food tech startup, was founded in 2020 and are hard at work developing and commercialising delicious, innovative and sustainable plant based foods.  The chicken burgers are currently available in the UK in Morrisons in the chilled section along with their garlic and herb kyiv.  And in the frozen section you’ll find their burgers, wings, tenders and nuggets.  All of which I’m very keen to try now I know just how good these burgers are!

While the curry is happily bubbling away, fry the burgers in a little oil for 10 minutes over a medium heat, flipping them over once during cooking.

I also recommend some plain rice to go with this chicken katsu curry.  It’s a wonderful plain contrast of taste and texture to the crisp, lightly spiced burgers and velvety curry sauce.  I’ve a recipe for how to make perfect fluffy rice every.single.time right here.

Looking for even more easy vegan meals?  Try these:

Golden Rice Pilaf

Creamy One Pan Tomato Pasta

Sweetcorn Fritters

Pizza Stuffed Twice Baked Jacket Potatoes

Spicy Indian Cauliflower Curry

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