Chicken Katsu Curry
with Soy Cucumber Pickle and Jasmine Rice
- Wheat
- Cereals containing gluten
- Soya
- Mustard
- Sesame
- May contain traces of allergens
- Celery
- Hazelnuts
- Pecan Nuts
- Brazil nuts
- Nuts
- Almonds
- Macadamia Nuts
- Peanut
- Pistachio nuts
- Cashew nuts
Ingredients
1 unit(s)
Onion
2 unit(s)
Garlic Clove
1 unit(s)
Cucumber
(Contains: May contain traces of allergens, Celery)
15 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
15 milliliter(s)
Rice Vinegar
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
150 grams
Jasmine Rice
50 grams
Korma Curry Paste
(Contains: Mustard)
15 grams
Chicken Stock Paste
5 grams
Black Sesame Seeds
(Contains: Sesame, May contain traces of allergens, Hazelnuts, Pecan Nuts, Brazil nuts, Nuts, Almonds, Macadamia Nuts, Peanut, Pistachio nuts, Cashew nuts)
Not included in your delivery
½ tsp
Sugar for the Pickle
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
300 milliliter(s)
Water for the Rice
10 grams
Butter
10 grams
Plain Flour
200 milliliter(s)
Water for the Sauce
¼ tsp
Sugar for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
Trim the cucumber and thinly slice widthways.
In a medium bowl, combine the soy, rice vinegar and sugar for pickling (see pantry for amount). Season with salt and pepper, then add the cucumber.
Mix together well, then set aside to pickle.
Sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper.
Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl, season with salt (see pantry for amount) and pepper, sprinkle in half the sesame seeds.
Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated.
Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.
Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Discard the oil from the chicken pan and wipe it out with some kitchen roll.
Pop your (now empty) frying pan back on medium high heat with a drizzle of oil. Add the onion to the pan and stir-fry until softened, 4-5 mins.
Add the garlic and korma paste and fry until fragrant, 1-2 mins more.
Next, melt in the butter (see pantry for amount). Once melted, stir in the flour (see pantry for amount).
Cook until it forms a thick chunky paste, 1-2 mins - you've made a roux base!
Pour the water for the sauce (see pantry for amount) into the roux a little at a time, followed by the chicken stock paste and sugar (see pantry for amount).
Bring to the boil, stir and simmer until thickened, 3-5 mins. Remove from the heat.
Once everything's ready, thinly slice the chicken.
Share the rice between bowls. Spoon the pickling juices from the cucumber all over the rice.
Top half the rice with your katsu style curry sauce and the other half with the pickled cucumber. Serve the sliced chicken on top of the curry sauce.
Sprinkle over the remaining sesame seeds to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish, but some found it bland or unlike traditional katsu curry; consider adjusting spices for more authentic taste.
- Ease of prep: Recipe takes longer than expected and involves many steps; plan for extra time and be prepared for multiple components.
- Suggestions: Try adding spices to the breadcrumbs for extra flavour; consider reducing the amount of cucumber if it seems excessive.
- Next-day meals: The meal is filling and satisfying, with some finding it quite dense due to the rice and sauce combination.
- Sauce: Some found the sauce disappointing or unlike katsu; experiment with different curry pastes for a more authentic flavour.
