topBanner
Chicken Katsu Curry

Chicken Katsu Curry

with Jasmine Rice and Carrots

Read more

Weirdly, the Japanese consider curry to be a Western dish. It was introduced to them in the 19th century by the British who had, of course, adapted it from India. No doubt that the Japanese have made it their own. Katsu curry is practically a national dish and we can see why. Sweet-spicy sauce over golden breadcrumbed meat hits the spot every time.

Allergens:GlutenEggCelery

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Carrot

½ clove

Garlic Clove

25 grams

Panko Breadcrumbs

(ContainsGluten)

2 unit(s)

Chicken Breast

1 sachet

Mayonnaise

(ContainsEgg)

150 grams

Jasmine Rice

1 pot(s)

Curry Powder

½ pot(s)

Cornflour

200 milliliter(s)

Water for Curry

½ sachet

Chicken Stock Powder

(ContainsCelery)

Not included in your delivery

300 milliliter(s)

Water for the Rice

½ tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2853 kJ
Energy (kcal)682 kcal
Fat20.0 g
of which saturates3.0 g
Carbohydrate78 g
of which sugars5.0 g
Protein47 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Cutting board
Grater
Knife
Saucepan
Spoon
Baking Tray
Lid
Measuring Cups
Fork
Plate
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat your oven to 200°C. Trim the carrot, then halve lengthways (no need to peel). Thinly slice widthways. Peel and grate the garlic (or use a garlic press). Pop the panko breadcrumbs in a bowl and add the olive oil (see ingredients for amount). Mix well to coat the crumbs and keep to one side. Line a baking tray with baking paper.

2

Place the chicken breasts onto a lined baking tray and season with salt and pepper. Smear a thin layer of mayonnaise on the top side of each chicken breast. Carefully sprinkle the panko breadcrumbs over the mayo and press gently to ensure they stay on. Bake on the top shelf of your oven until the crumbs are golden and the chicken is cooked, 18-20 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

3

Pour the water (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, stir in the jasmine rice, lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.

4

Meanwhile, heat a splash of oil in another large saucepan over medium heat. Add the carrot and cook, stirring frequently until so ened, 6-7 mins. Add the garlic and curry powder and cook for 1 minute more. Meanwhile, in a measuring jug, mix the cornflour with the water (see ingredients for amount) until smooth. Pour the mixture into the pan and bring to the boil, stirring continuously.

5

Lower the heat to medium and stir in the stock powder to dissolve. Simmer until the carrot is soft and the sauce is nice and thick, 7-8 mins, stirring frequently.

6

Once the chicken is ready, transfer to a chopping board and allow to rest for 2 mins, then thinly slice. Fluff the rice up with a fork and share between your plates. Taste the curry sauce and add salt and pepper to your liking. Place the chicken alongside the rice and pour the curry sauce over the rice, katsu style. Enjoy!