TM's chicken katsu curry for kids

Published Tuesday, 18 February 2014
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Fresh from Comfort Cottage, Lisa Faulkner is in the This Morning kitchen to impart her culinary wisdom and create a child-friendly chicken katsu curry that'll help to feed the family this half-term.

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  • 4 chicken breast fillets (about 200g each)
  • 80/100g (approx.) breadcrumbs
  • 2 eggs
  • Flour, seasoned
  • Veg oil for frying
  • Plain rice, to serve


  1. Wrap the chicken breast loosely in Clingfilm and flatten with a rolling pin or meat tenderiser. Dust with flour, dip in beaten egg then dip in breadcrumbs.
  2. Heat a frying pan with a little oil and cook the chicken breasts for about 6-7 minutes each side.

For the sauce:

  • ½ onion, chopped
  • 1 clove garlic, chopped
  • 2 small apples, grated
  • 1 tablespoons veg oil
  • 200ml chicken stock
  • 1 tablespoon turmeric
  • ½ tablespoon curry powder
  • 1 tablespoon ketchup
  • 200-300ml water
  • 1 teaspoon light soy sauce
  • 1 small apple, peeled and grated
  • 1 teaspoon cornflour into 1 tablespoon cold water
  • Salt and pepper


  1. Roughly chop the onion and the garlic and soften and slightly brown. Add all the spices, the ketchup and apple.
  2. Add the stock and the water and soy and simmer for about 20 minutes.
  3. Add the cornflour in the tablespoon of water and cook for a further 2 minutes until sauce is thickened.
  4. Blend with a hand blender or put in a liquidiser.
  5. Serve with the chicken and some rice.
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