Chicken Breast Katsu Curry with Brown Rice & Broccoli

Serving size

1 person 2 people 4 people

Ingredients

1 onion
90g Tenderstem broccoli
1 tbsp cornflour
2 tsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
2 British Free Range chicken breasts
1 carrot
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)
40g creamed coconut
1 tsp black sesame seeds (Sesame)
1 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
100g rice (brown)

(100% Brown Rice)

Allergens

Contains: Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	130Kcal	712Kcal
	543kJ	2978kJ
Fat	5.1g	28g
of which saturates	3.1g	17g
Carbohydrates	12g	68g
of which sugars	2.5g	14g
Protein	9.4g	51g
Salt	0.33g	1.8g
Fibre	2.5g	14g

Ingredients

90g Tenderstem broccoli (use half)
1 onion (use half)
100g rice (brown) (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
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 Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)

Allergens

Contains: Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	110Kcal	712Kcal
	459kJ	2978kJ
Fat	4.3g	28g
of which saturates	2.6g	17g
Carbohydrates	10g	68g
of which sugars	2.1g	14g
Protein	7.9g	51g
Salt	0.28g	1.8g
Fibre	2.1g	14g

Back

High protein 1/3 daily fibre 5 plants

Chicken Breast Katsu Curry with Brown Rice & Broccoli

Prep time: 20 mins

Total time: 30 mins

Cuisine: Japanese

Food group: Poultry

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.

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 medium saucepan filled with salted water to a boil
Pull out a medium frying pan, 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
Trim the tenderstem
In the final 3-4 mins, add the tenderstem to the saucepan and boil for the remaining time, until tender. Remove with tongs, then drain the rice

Chicken time

In the medium bowl, combine the cornflour, curry powder and a generous pinch of salt. Add the chicken and toss to coat
Heat the medium 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 / air fry 14 mins, until cooked through

Cook the carrot

Meanwhile, thinly slice the carrot into 1/2cm thick half-moons (peel optional). Finely dice the onion
Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the carrot and onion 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 2 mins, then stir in the creamed coconut, tamari and 200ml water (100ml 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

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