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Chicken Katsu Curry

Chicken Katsu Curry

4.5rating out of 5

(19743 reviews from our customers)

Prep Time

40 min



Take a walk on the mild side with a crispy chicken katsu curry. You'll serve this Japanese-style supper with an umami-rich curry sauce, wholesome brown rice and colourful salad to the side. Katsu-perb!

Prep Time

40 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 shallot
1 British free-range egg †
15g fresh root ginger
1 soy sauce sachet (8ml) †
50g baby leaf salad
mango chutney
1 mango chutney pot (20g)
1 tbsp curry powder
1 carrot
1 rice vinegar sachet (15ml)
Panko breadcrumbs edit
30g panko breadcrumbs †
130g brown rice
2 x 125g British chicken breast fillets
2 x 125g British chicken breast fillets
You Will Need
Flour, olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 1 British free-range egg<span class="strong">†</span>
  • 15g fresh root ginger
  • 1 soy sauce sachet (8ml)<span class="strong">†</span>
  • 50g baby leaf salad
  • 1 mango chutney pot (20g)
  • 1 tbsp curry powder
  • 1 carrot
  • 1 rice vinegar sachet (15ml)
  • 30g panko breadcrumbs<span class="strong">†</span>
  • 130g brown rice
  • 2 x 125g British chicken breast fillets
Typical Values per 100g per serving
Energy 625 kJ
148 kcal
2202 kJ
521 kcal
of which saturates
2 g
0.5 g
7 g
1.6 g
of which sugars
20.8 g
3.1 g
73.3 g
11 g
Fibre 1.3 g 4.5 g
Protein 11.6 g 40.8 g
Salt 0.49 g 1.74 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 shallot
1 British free-range egg
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
1 soy sauce sachet (8ml)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
50g baby leaf salad
mixed salad
1 mango chutney pot (20g)
sugar, mango 48%, sugar cane vinegar, salt, chillies, ginger, garlic
1 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
1 carrot
1 rice vinegar sachet (15ml)
rice vinegar, salt
30g panko breadcrumbs
Wheat flour (gluten), yeast, Salt
130g brown rice
Basmati brown rice
2 x 125g British chicken breast fillets
Chicken breast
  • Allergens highlighted by † (egg, gluten, soya)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Chicken Katsu Curry

Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 15-20 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

2 Chicken Katsu Curry

Top, tail and peel half the carrot[s] into a pile of ribbons

Grate the remaining carrot

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Peel and chop the shallot[s]


Crack the egg[s] into a shallow bowl and beat lightly with a fork

Add 2 tbsp [4 tbsp] flour to a plate and season with salt and pepper, then add the panko breadcrumbs to another plate

4 Chicken Katsu Curry

Coat the chicken breasts in the flour, tap off the excess, then add to the beaten egg and finally press into the breadcrumbs firmly to evenly coat all over

Boil half a kettle

5 Chicken Katsu Curry

Heat a large, wide-based pan (preferably non-stick with a matching lid) with 2-3 tbsp vegetable oil over a medium heat

Once hot, add the grated carrot, ginger and shallot and cook for 3 min

Add the curry powder and cook for a further 2 min

Add 1 tbsp [2 tbsp] flour and cook for 1 min, stirring to coat the vegetables evenly

6 Chicken Katsu Curry

Add 300ml [600ml] boiled water and reduce the heat to low

Add the soy sauce and stir through the mango chutney

Cook for 5-7 min or until the sauce has thickened to a curry-like consistency

Season with a generous pinch of salt, cover with a lid and set aside for later – this is your katsu sauce

7 Chicken Katsu Curry

Heat a separate, large, wide-based pan with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a medium-high heat

Once hot, add the coated chicken and cook for 7-8 min on each side, pressing down firmly with a spatula until the outside is golden and the chicken is cooked through (no pink meat!)

In a large bowl combine the rice vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt – this is your dressing


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Wash the baby leaf salad, then add to a bowl with the carrot ribbons and dressing and give it a good mix up – this is your salad

Slice the cooked chicken into strips

Spoon the katsu sauce onto the plate and serve the sliced chicken over the sauce with the cooked brown rice and salad to the side


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