Air-Fryer Chicken Katsu Curry

with brown rice & broccoli

air-fryer chicken katsu curry
goal Mass Gain
Total time 60 mins
Schwierigkeit Easy
Nutritional value (per portion)
Kcal 761
Protein 82 g
Fat 13 g
KH 81 g
Ingredients …

2 Persons

Deine Einkaufsliste

0.5 white onion, sliced
1 medium carrot, diced
0.5 tbsp Coconut oil
Coconut oil
Coconut oil
The best choice for cooking and general health
6.99 €
320g jar
(21.84 €/1000g)
2 cloves garlic, crushed
1 tbsp Instant Oats
Instant Oats
Instant Oats
The most natural weight gainer ever
9.99 €
(9.99 €/1 kg )
400 g high-quality chicken stock
1 tsp soy sauce
1.5 tsp curry powder
1 tsp honey

2 x 200g boneless, skinless chicken breasts
30 g Instant Oats
Instant Oats
Instant Oats
The most natural weight gainer ever
9.99 €
(9.99 €/1 kg )
1 medium egg, beaten
50 g dry breadcrumbs
a few sprays spray oil

80 g dry brown basmati rice
0.5 head broccoli, steamed

Air-Fryer Chicken Katsu Curry

with brown rice & broccoli

By: Izy Hossack
Breadcrumbed chicken breast cooked in the air-fryer for the crispiest coating, served with a sweet Japanese curry sauce. This air-fryer chicken katsu curry is easy and delicious – perfect for a cosy weeknight meal.


  • Add the onion, carrot and coconut oil to a medium, non-stick frying pan over a medium heat on the stove. Cook, stirring occasionally, until the onion has softened (around 5 minutes). Stir in the garlic and instant oats then pour in the chicken stock, soy sauce, curry powder and honey. Let simmer for 10-15 minutes until the carrot has fully softened. Remove from the heat and blend until smooth.
  • Take 3 wide, shallow dishes - place the instant oats into one of them, the egg into a second, and the breadcrumbs into the third dish. Dip each chicken breast into the instant oats, then the egg, then the breadcrumbs so they’re fully coated.
  • Spray the basket of the Air Fryer with the spray oil then place the coated chicken breast inside. Spray with more oil on top and then air fry for 18-20 minutes at 180˚C, flipping the chicken over halfway through. The coating should be crispy and the chicken should be cooked through (internal temperature of 74˚C (164˚F).
  • Cook the rice according to the directions on the packet.
  • Slice the crispy chicken breasts and serve with the rice, broccoli and sauce.
  • Enjoy!
If you don't have our instant oats, use chickpea flour for thickening the curry and coating the chicken breasts.
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