Chicken Katsu Curry with Brown Rice & Broccoli

Serving size

1 person 2 people 4 people

Ingredients

240g Tenderstem broccoli
1 tsp black sesame seeds (Sesame)
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)

Allergens

Contains: Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	161Kcal	661Kcal
	675kJ	2767kJ
Fat	5.3g	22g
of which saturates	3.6g	15g
Carbohydrates	17g	70g
of which sugars	3.4g	14g
Protein	12g	51g
Salt	0.34g	1.4g
Fibre	3.2g	13g

Back

High protein 1/3 daily fibre 5 plants

Chicken Katsu Curry with Brown Rice & Broccoli

Prep time: 15 mins

Total time: 35 mins

Cuisine: Japanese

Food group: Poultry

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.

Cooking Instructions

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.

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. Trim and halve the broccoli
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