Chicken Katsu Curry
570 CALORIES PER SERVING
With a gorgeous katsu curry sauce, made with our Chinese-style Curry Kit, and crispy breaded chicken breasts, made with our award-winning Chicken Rub, this is a fakeaway the whole family will love.
- 1 x Pot of JD Seasonings Chinese Chicken Curry
- 1 x Pot of JD Seasonings Chicken Rub
- 4 x Chicken breasts
- 1 x Onion, diced
- 2 x Large carrots, diced
- 500ml Vegetable stock
- 2 x Spring onion, sliced
- 2 x Boil-in-the-bag basmati rice
- 100g Cucumber, thinly sliced
- 60g Breadcrumbs
- 1 x Lime (juice)
- 2 x Tbsp maple syrup
- Handful of fresh coriander (optional)
- 1 x Medium egg, beaten
- 3 x Garlic cloves, crushed
- 1 x Tsp minced ginger
- Low calorie cooking spray
Fry the onion and carrot for around 8 minutes.
Add in the ginger and garlic and fry for another 2 minutes before stirring in the Chinese-style curry kit until the veg is completely coated.
Add the stock, lime juice and maple syrup. Remove from the heat and blitz with a hand-blender until smooth.
For the chicken, first mix the breadcrumbs and Chicken Rub together.
Dip the chicken breasts in the beaten egg then coat in the breadcrumb mixture.
Bake at 200° for 25 minutes, or air-fry for 20 minutes, until the chicken is cooked through. Meanwhile, boil your rice.
Pour the curry sauce into your dish, top with the chicken, rice, and sprinkle over the coriander and spring onion.