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Chicken Katsu Curry

Chicken Katsu Curry

Rating
4.5rating out of 5

(13660 reviews from our customers)

Prep Time

40 min

Cuisine

Japanese

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

Cuisine

Japanese

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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!

Ingredients
For 2 people (double for 4)
Shallot
1 shallot
brown-rice
130g brown rice
Egg
1 British free-range egg †
fresh-ginger
15g fresh root ginger
Soy-sauce-sachet
1 soy sauce sachet (8g) †
mixed-leaf-salad
50g baby leaf salad
mango chutney
1 mango chutney pot (20g)
mild-curry-powder
1 tbsp curry powder
Carrot
1 carrot
rice-vinegar
1 rice vinegar sachet (15ml)
Panko breadcrumbs edit
30g panko breadcrumbs †
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
  • 130g brown rice
  • 1 British free-range egg<span class="strong">†</span>
  • 15g fresh root ginger
  • 1 soy sauce sachet (8g)<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>
  • 2 x 125g British chicken breast fillets
Typical Values per 100g per serving
Energy 630 kJ
149 kcal
2218 kJ
524 kcal
Fat
of which saturates
2.1 g
0.5 g
7.4 g
1.7 g
Carbohydrate
of which sugars
21.3 g
3.2 g
74.9 g
11.1 g
Fibre 1.2 g 4.3 g
Protein 11.7 g 41.2 g
Salt 0.49 g 1.73 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
shallot
130g brown rice
brown basmati rice (100%)
1 British free-range egg
egg
15g fresh root ginger
ginger
1 soy sauce sachet (8g)
water, soy 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
carrot
1 rice vinegar sachet (15ml)
rice vinegar, salt
30g panko breadcrumbs
Wheat flour (gluten), yeast, Salt
2 x 125g British chicken breast fillets
Chicken breast
Allergens
  • 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]

3

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 it into the beaten egg and finally press it into the breadcrumbs firmly to evenly coat all over

Boil 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 (preferably non-stick) 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 6-7 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

8

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

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

Enjoy!

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