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 Breast Katsu Curry with Brown Rice & Broccoli
This Japanese crowd-pleaser is the perfect weeknight dinner. Free-range chicken breast gets baked until golden and crispy, then simmered in a silky katsu curry sauce. Brown rice soaks up flavour. Broccoli brings the green. Finish with a sprinkle of sesame seeds.
High protein
1/3 daily fibre
5 plants
Serving size
Ingredients
- 80g brown rice (100% Brown Rice)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tsp black sesame seeds (Sesame)
- 1 head of broccoli
- 40g creamed coconut
- 2 tbsp katsu curry paste (Creamed Coconut, Rapeseed Oil, Onion, Tomato Paste, Coconut Palm Sugar, Turmeric, Ginger Puree, Garlic Puree, Cider Vinegar, Coriander, Sea Salt, Cumin, Citric Acid, Cinnamon, Cardamom, Ground Ginger, Ground Black Pepper, Fennel Seed, Chilli Powder, Cloves)
- 1 carrot
- 2 British Free Range chicken breasts
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 tbsp cornflour
Nutritional Information
Calories: 706
Protein: 54g
Carbs: 66g
Fat: 28g
Ingredients
- 80g brown rice (use half) (100% Brown Rice)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tsp black sesame seeds (use half) (Sesame)
- 40g creamed coconut (use half)
- 1 tbsp cornflour (use half)
- 1 carrot (use half)
- 1 British Free Range chicken breast
- 1 head of broccoli (use half)
- 2 tbsp katsu curry paste (use half) (Creamed Coconut, Rapeseed Oil, Onion, Tomato Paste, Coconut Palm Sugar, Turmeric, Ginger Puree, Garlic Puree, Cider Vinegar, Coriander, Sea Salt, Cumin, Citric Acid, Cinnamon, Cardamom, Ground Ginger, Ground Black Pepper, Fennel Seed, Chilli Powder, Cloves)
- 2 tsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
Nutritional Information
Calories: 706
Protein: 54g
Carbs: 66g
Fat: 28g
Chicken Breast Katsu Curry with Brown Rice & Broccoli
This Japanese crowd-pleaser is the perfect weeknight dinner. Free-range chicken breast gets baked until golden and crispy, then simmered in a silky katsu curry sauce. Brown rice soaks up flavour. Broccoli brings the green. Finish with a sprinkle of sesame seeds.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, another medium saucepan, a medium bowl, a measuring jug & a sieve
Get the rice on
- Add the rice to the saucepan of boiling water and boil for 25-30 mins, until cooked, then drain
Chicken time
- In the medium bowl, combine the cornflour, curry powder and a pinch of salt. Add the chicken and toss to coat
- Heat the large frying pan with 1 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 roast for 14 mins, until cooked through
Cook the carrot
- Meanwhile, thinly slice the carrot into 1/2cm thick half-moons (peel optional)
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the carrot and cook for 4-5 mins, until golden. Season with salt and pepper
Make the sauce & cook the broccoli
- Add the katsu paste to the pan and cook for 1 min, then stir in the creamed coconut, tamari and 150ml water (75ml for 1 person), until dissolved
- Simmer for 4-6 mins, until thickened. Add a splash of water if it gets too dry. Season well with salt and pepper
- Meanwhile, bring the other medium saucepan filled with salted water to a boil
- Cut the broccoli into florets, then add to the saucepan. Boil for 3-4 mins, until cooked, then drain
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
- Share the rice between bowls, with the katsu sauce and broccoli alongside. Top the curry sauce with the sliced chicken. Garnish with the sesame seeds
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