Chicken katsu curry

Chicken katsu curry

Our oven-baked take on the Japanese classic - crispy breaded chicken with a tangy curry sauce.

By , 21 September 2015

(4 votes)

Chicken katsu curry
  • 40 Mins

  • Serves: 4

  • Price: £1.60 per serving

Nutritional Info
Each 468g serving contains
  • Energy

    2391KJ

    571KCAL

    29%
  • Fat

    7.5g

    low

    11%
  • Saturates

    1.4g

    low

    7%
  • Sugars

    7.5g

    low

    8%
  • Salt

    1.4g

    low

    23%
of your reference intake.
Typical energy values per 100g: 511kJ/122kcal.
Ingredients
  • 500g Butcher's Selection Chicken Breast Fillet Portions
  • 1 egg, beaten
  • 75g Chosen by you Breadcrumbs
  • 300g long-grain rice
  • 1 tbsp olive oil
  • 1 leek, trimmed and sliced
  • 155g pack mangetout, halved lengthways
  • 2 tbsp tomato ketchup
  • 2 tbsp brown sauce
  • 1 tbsp light soy sauce
  • 2 tbsp Chosen by you Chip Shop Curry Sauce Mix
Method
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Line a baking tray with sheets of baking paper.

  • Dip each chicken breast in the egg, then roll in the breadcrumbs to coat. Bake on the tray for 25-30 minutes, until cooked through.

  • Meanwhile, cook the rice according to the pack instructions. Drain and fluff up with a fork.

  • Heat the oil in a pan and fry the leek for 3 minutes. Add the mangetout and cook for a further minute. Add to the rice and stir through.

  • Put the tomato ketchup, brown sauce and soy sauce in a pan. Add 50ml water and bring to a simmer. Stir in the curry sauce mix and simmer for 1 minute.

  • Slice the chicken, divide between 4 plates and drizzle over the sauce. Serve with the rice.