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Japanese Maple Katsu Curry with Butter Rice

The Kitchen

At a Glance





Prep Time:

15 minutes

Cooking Time:

35 minutes

What you'll need:

  • 4 Chicken fillets
  • 20gms Vegetable oil
  • 200gms Diced onion
  • 200gm Diced carrot
  • 50gms Grated garlic
  • 50gms Finely diced root ginger
  • 50gms Curry powder
  • 25gms Turmeric
  • 400ml Chicken stock/water
  • 1ltr Coconut milk
  • 180gms Maple syrup (agave)
  • 75mls Fresh lime juice
  • Cornflour as required
  • 100gms Fresh coriander
  • 1kg Cooked rice
  • 75gms Butter


  1. In a hot pan, fry the seasoned chicken fillets in a little of the oil until golden brown. Roast in the oven for 20 mins at 180°c. Leave to rest.
  2. Warm the remaining oil in a pan and add all the vegetables. Cook for 5 mins on a medium heat and then add the spices. Fry for a further 2 mins making sure the spices are cooked.
  3. Add the stock and the coconut milk and simmer for 10-15mins.
  4. Add the syrup and the lime juice and bring back to simmer.
  5. Mix a little cornflour with water and add as required to the sauce to get the correct thickness.
  6. Slice the cooked chicken and add to the sauce along with the fresh coriander.
  7. Warm the rice and stir in the butter.
  8. Season to taste, serve and enjoy!