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Chicken Katsu Curry

Chicken Katsu Curry

with Jasmine Rice
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
228 kcal
Protein
: 
32g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Jasmine Rice

2 unit(s)

British Chicken Breasts

1 pot(s)

Mild Curry Powder

(Contains: Mustard)

½ sachet(s)

Chicken Stock Powder

½ unit(s)

Garlic Clove

10 grams

Cornflour

1 unit(s)

Carrot

25 grams

Panko Breadcrumbs

1 sachet(s)

Mayonnaise

Not included in your delivery

½ tbsp

Olive Oil for the Crumb

200 milliliter(s)

Water for the Curry

300 milliliter(s)

Water for the Rice

Energy (kJ)954 kJ
Energy (kcal)228 kcal
Fat7.6 g
of which saturates1.9 g
Carbohydrate9.2 g
of which sugars3.2 g
Dietary Fibre1.6 g
Protein32 g
Salt0.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Pre-heat your oven to 200 degrees. 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 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 the prepared baking tray and season with salt and pepper. Smear a thin layer of mayonnaise onto the top side of each chicken breast. Carefully sprinkle the panko breadcrumbs on top of the mayo and press gently to make sure they stick. Bake on the top shelf of your oven until the  crumbs are golden and the chicken is cooked, 18-20mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

3

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, stir in the jasmince rice, lower the heat to medium and pop a lid on the pan. 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).

4

Meanwhile, heat a splash of oil in a saucepan over medium heat. Add the carrots and cook, stirring frequently until softened, 6-7 mins. Add the garlic and curry powder  and cook for a minute more. Meanwhile, in a measuring jug, mix the cornflour with the water for the curry (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 carrots are soft and the sauce is nice and thick, 7-8 mins, stirring frequently.

6

When 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!

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