The protein cooking time listed in this recipe has been updated.
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Chicken Katsu Curry with Roast Potatoes & Spinach
A classic Japanese katsu curry – done the 'mindful' way. We sizzle free-range British chicken in almond crumbs, till crispy and tender. Ladle over your creamy katsu sauce. Then pack in some veggies with carrots, green spinach and roasted potatoes. Delish!
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 80g baby spinach
- 25g honey
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 40g creamed coconut
- 2 British Free Range chicken breasts
- 1 tbsp cornflour
- 2 tbsp ground almonds (Nuts)
- 2 spring onion
- 2 carrot
- 2 large potatoes
Nutritional Information
Calories: 716
Protein: 52g
Carbs: 75g
Fat: 24g
Ingredients
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 tbsp cornflour (use half)
- 1 tbsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 carrot
- 2 spring onion
- 2 large potatoes
- 80g baby spinach (use half)
- 1 British Free Range chicken breast
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tbsp ground almonds (use half) (Nuts)
- 25g honey (use half)
- 40g creamed coconut (use half)
Nutritional Information
Calories: 964
Protein: 57g
Carbs: 127g
Fat: 26g
Chicken Katsu Curry with Roast Potatoes & Spinach
A classic Japanese katsu curry – done the 'mindful' way. We sizzle free-range British chicken in almond crumbs, till crispy and tender. Ladle over your creamy katsu sauce. Then pack in some veggies with carrots, green spinach and roasted potatoes. Delish!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Boil a half-full kettle
- Pull out a large frying pan, a medium bowl, a peeler, a sieve & a measuring jug
Get the potatoes on
- Dice the potatoes into 2cm chunks
- Place the potatoes onto one side of the lined baking tray and toss with 1/2 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Prep & sizzle
- Meanwhile, slice the carrots into 1/2cm half-moons (peel optional). Thinly slice the spring onions
- In the medium bowl, mix together the ground almonds, half the cornflour and a pinch of salt. Add the chicken and press into the almond mixture to evenly coat
- Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the chicken and cook for 4 mins each side, until golden
Roast the chicken
- Transfer the chicken to the other side of the baking tray and roast for 14 mins / air fryer 13 mins, until cooked through
- Dissolve the remaining cornflour in the jug with 50ml cold water (25ml for 1 person), then add the creamed coconut, stock and 300ml boiling water (150ml for 1 person)
Build the curry
- Reheat the frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the carrot and cook for 3-4 mins
- Add the ginger & garlic paste and curry powder and cook for 1 min
- Add the stock mixture, tamari and honey and simmer for 4 mins
- Rinse the spinach, then stir into the curry along with the roast potatoes. Cook for 1-2 mins, until the spinach has wilted. Add a splash of water if it gets too dry. Season with salt and pepper
Finish & plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Once cooked, thinly slice the chicken against the grain
- Share the katsu curry between bowls, topped with the chicken. Garnish with the spring onion
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