Chicken Katsu Curry Burgers Recipe with Pickled Asian Slaw by Nicola Millbank

Burgers Recipe

This burgers recipe is a no-brainer for me: two of my favourite things – katsu curry and chicken burger – combined.

Add as much heat to the katsu sauce as you want in the shape of the garam masala. I like the contrast of the heat and the tangy pickled slaw. Alternatively, make double the slaw and serve on the side.

Serves 2


Katsu Sauce
1 tbsp vegetable oil
1 onion, roughly chopped
5 garlic cloves, roughly chopped
2 carrots, peeled and grated
2 tbsp plain flour
1 tbsp medium curry powder
1 tsp garam masala
600ml chicken stock
1 tbsp honey
1 tbsp soy sauce

Chicken Burgers
2 free-range chicken breasts
2 tbsp plain flour
1 egg, beaten
4 tbsp panko breadcrumbs
200ml vegetable oil, for frying
small handful coriander and shredded spring onions, to serve
2 brioche burger buns, cut in half lengthways

Pickled Asian Slaw
1 carrot, peeled into ribbons or julienned
1/2 red cabbage, shredded
1 pak choi, shredded
2 spring onions, finely sliced
2 tbsp rice wine vinegar or malt vinegar
2 tbsp soy sauce
1 tsp soft brown sugar
1 tsp salt
2 brioche burger buns, cut in half lengthways


Katsu Sauce
1. Heat the vegetable oil in a pan placed over a medium–high heat.
2. Add the onion, garlic and grated carrot and cook for a few minutes until soft.
3. Add the flour, curry powder and garam masala and stir until fully coated. Slowly pour in the chicken stock, whisking continuously to prevent any lumps forming.
4. Add the honey and soy sauce and simmer for 15–20 minutes until thick but still pourable. Set aside on a low heat.

Chicken Burgers
1. Coat the chicken breasts with flour, then the egg and then the panko breadcrumbs.
2. Heat the vegetable oil in a pan over a medium–high heat and cook the chicken breasts for 5–8 minutes on each side until cooked through.

Pickled Asian Slaw
1. Combine all the prepped vegetables in a bowl with the vinegar, soy sauce, sugar and salt. Stir well.

To serve:
To assemble the burgers, place a heap of the Asian pickled slaw on the bottom half of the brioche bun, top with the chicken breast, spoon over the sauce and top with coriander and shredded spring onions.

Burgers Recipe, text


Millys Real Food Milly’s Real Food contains 100+ recipes all about going back to basics and creating tasty classics from scratch with a modern twist. These recipes embrace sustainable and accessible ingredients, easy methods and a refreshingly fad-free approach to home cooking.

Recipes including Saffron and Prosecco baked mussels, Rioja and Jerk Lamb shanks and Death by Chocolate Peanut Butter Cake, Milly is an advocate of using fresh produce, eating a varied diet and having fun with food.

Milly’s Real Food by Nicola ‘Milly’ Millbank is published by HQ, HarperCollins, 4th May, £20.

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