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
Chicken katsu curry
  • Ready in: 40 mins
  • Serves: 4
  • Price: £1.60 per serving
Nutritional Info
Each 468g serving contains
  • Fat 7.5
  • Sat Fat 1.4
  • Sugar 7.5
  • Salt 1.4
  • Cals 571
of your reference intake.
Typical energy values per 100g: 511kJ/122kcal.
  • 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
  • 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.