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Chicken Katsu Curry, Jasmine Rice and Spring Rolls

Chicken Katsu Curry, Jasmine Rice and Spring Rolls

with Shimeji Mushrooms in XO Sauce, Edamame and Pea Pod Stir-Fry
Anushka Magan
Anushka MaganUpdated on June 25, 2026
Get 50% off your first box & free treats for 2 months!
Get 50% off your first box & free treats for 2 months!
Calories
: 
1056 kcal
Protein
: 
62g protein
Total
: 
45 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Soya
  • Barley
  • Sesame
  • Almonds
  • Cashew nuts
  • Nuts
  • Sesame
  • May contain traces of allergens
  • Pecan Nuts
  • Walnuts
  • Peanut
  • Pistachio nuts
  • Brazil nuts
  • Hazelnuts
  • Macadamia Nuts
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

50 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

4 unit(s)

Vegetable Spring Rolls

(Contains: Cereals containing gluten, Soya, Wheat, Barley May contain traces of: Almonds, Cashew nuts, Nuts, Sesame)

160 grams

Young Pea Pods

80 grams

Fresh Edamame Beans

(Contains: Soya)

125 grams

White Shimeji

50 grams

Vegan XO Sauce

(Contains: Soya)

65 grams

Katsu Paste

(Contains: Cereals containing gluten, Soya, Wheat)

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Pecan Nuts, Almonds, Walnuts, Peanut, Pistachio nuts, Brazil nuts, Hazelnuts, Macadamia Nuts, Cashew nuts, Nuts)

32 grams

Sweet Chilli Sauce

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 unit(s)

Egg

¼ tsp

Salt for the Breadcrumbs

1 tbsp

Honey

85 milliliter(s)

Water for the Sauce

Energy (kJ)4417 kJ
Energy (kcal)1056 kcal
Fat31.6 g
of which saturates3.1 g
Carbohydrate141.2 g
of which sugars22.1 g
Dietary Fibre9.3 g
Protein62 g
Salt4.9 g
Potassium395 mg
Calcium43.2 mg
Iron1.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Lidded saucepan
•Rolling Pin
•Baking Paper
•Baking Tray
•Large Frying Pan
•Small sauce pan

Cooking Steps

Cook the Rice
1

Preheat your oven to 220°C/200°C fan/gas mark 7. 

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ 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).

Bash and Crumb the Chicken
2

Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm 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.

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.

Fry and Bake
3

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.

Meanwhile, remove the spring rolls from the packaging and pop onto a baking tray. Bake on the top shelf of your oven until golden and piping hot, 10-12 mins.

Stir-Fry the Veg
4

Once golden, 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.

Meanwhile, trim off the base of the cluster on your shimeji mushrooms. Discard the base. Separate the mushroom stems with your fingers.

Carefully discard the oil and clean out the (now empty) chicken frying pan. Pop back on medium-high heat with a drizzle of oil. 

Once hot, add the pea pods, edamame and shimeji mushrooms. Stir-fry until tender, 2-3 mins. 

Once tender, stir in the vegan XO sauce and honey (see pantry for amount) and remove from the heat. Cover to keep warm. 

Now for the Curry Sauce
5

Pour the water for the sauce (see pantry for amount) into a small saucepan, bring to the boil on medium-high heat. Stir in the katsu paste.

Allow the sauce to bubble and thicken, stirring regularly, 2-3 mins. Remove from the heat and cover to keep warm. 

Finish and Serve
6

When everything's ready, reheat the katsu curry sauce if needed. 

Share the rice between your bowls. Thinly slice the chicken and lay it onto one side the rice. Spoon over the katsu curry sauce.

Spoon the stir-fried veg onto the other side of the rice and sprinkle over the sesame seeds. 

Serve the spring rolls and sweet chilli sauce alongside for dipping. 

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