The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chicken Katsu Curry with Brown Rice & Broccoli
This Japanese crowd-pleaser will even get fussy eaters excited. Simmer a sauce rice with creamy coconut, fragrant ginger and garlic and curry powder, then top with juicy chicken breast. Brown rice soaks up the flavour. Broccoli brings the green.
High protein
1/3 daily fibre
5 plants
Serving size
Ingredients
- 1 tsp black sesame seeds (Sesame)
- 1 head of broccoli
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 25g honey
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 2 carrot
- 4 British Free Range chicken breasts
- 4 tbsp cornflour
- 80g creamed coconut
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 673
Protein: 51g
Carbs: 74g
Fat: 22g
Chicken Katsu Curry with Brown Rice & Broccoli
This Japanese crowd-pleaser will even get fussy eaters excited. Simmer a sauce rice with creamy coconut, fragrant ginger and garlic and curry powder, then top with juicy chicken breast. Brown rice soaks up the flavour. Broccoli brings the green.
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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
- Bring a large saucepan with salted water to a boil
- Boil a half-full kettle
- Pull out a large frying pan, a medium saucepan, a large bowl, a sieve & a measuring jug
Get the rice on
- Add the rice to the saucepan of boiling water and boil for 25-30 mins, until cooked, then drain
- Dissolve the creamed coconut in the jug with 450ml boiling water
Chicken time
- In the large bowl, combine the cornflour with a good pinch of salt. Add the chicken and toss to coat
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the chicken and cook for 4 mins per side, until golden
- Transfer to the lined baking tray and bake for 14 mins / air fryer 13 mins, until cooked through
Build the katsu curry sauce
- Slice the carrots into 1/2cm half-moons (peel optional)
- Reheat the frying pan with 1 tsp oil on medium heat. Once hot, add the carrot and cook for 4-5 mins
- Add the curry powder and ginger & garlic paste and cook for 1 min
- Stir in the coconut mixture, tamari, honey and stock powder. Bring to the boil and simmer for 4-5 mins, until reduced slightly. Season to taste. Add a splash of water if the sauce becomes too thick
Cook the broccoli
- Bring the medium saucepan filled with salted water to a boil. Cut the broccoli into florets
- Once boiling, add the broccoli to the saucepan. Boil for 3-4 mins, until cooked, then drain
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
- Thinly slice the chicken, against the grain
- Serve the katsu sauce into bowls, with the rice and broccoli alongside. Place the chicken on top of the curry sauce. Sprinkle over the sesame seeds
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