Katsu-chicken-curry

Quick chicken katsu curry with salad

Japanese-style crispy chicken in a rich, fruity mild curry sauce

By , 19 September 2017

(22 votes)

Quick chicken katsu curry with salad

  • 25 Mins

  • Serves: 6

Nutritional Info
Each 432g serving contains

  • Energy

    1807KJ

    432KCAL

    22%

  • Fat

    11.7g

    low

    17%

  • Saturates

    1.7g

    low

    9%

  • Sugars

    9.5g

    low

    11%

  • Salt

    0.82g

    low

    14%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 418kJ/100kcal.
Ingredients
  • 305g Asda British Chicken Breaded Mini Breast Fillets
  • 300g Asda Thai Jasmine Rice (uncooked weight)
  • 2tbsp Asda Rice Vinegar
  • 1tsp rapeseed oil
  • 2cm piece ginger, chopped
  • 360g pack Grower’s Selection Beansprouts
  • 350g Asda Taste of Japan Katsu Spice & Simmer Sauce
  • 1 cucumber
  • 2 carrots
  • 1 iceberg lettuce, shredded
  • 2tbsp sweet chilli sauce
  • Juice 1 lime
  • 2tbsp chopped coriander
Method

  • Preheat the oven to 220C/200C Fan/Gas 7.

  • Place the chicken on a baking tray lined with baking paper and cook for 15-20 mins until hot and crispy. Slice.

  • Cook the rice according to the pack instructions. When it is done, drain and stir through the rice vinegar.

  • Meanwhile, heat the oil in a pan, on medium. Add the ginger and fry for 1 min. Add the beansprouts and the dry spice cap from the Spice & Simmer kit. Fry for 2 mins, add the katsu sauce and simmer for 3-4 mins to heat through.

  • For the salad, pull a veg peeler down the length of the cucumber and carrot to create ribbons. Mix with the lettuce, chilli sauce, lime juice and coriander.

  • Divide the rice between 6 plates and top with chicken slices. Spoon over the katsu sauce and beansprouts. Serve with the salad.