Free recipe · Japanese dinner · Recipe of the Week 2027-W02

Chicken Katsu Curry

Name: Chicken Katsu Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 120 g breadcrumbs; 50 g flour (plain); 100 g eggs; 280 g basmati rice (dry); 150 g onions; 200 g carrots; 50 g curry paste; 200 g coconut milk (canned); 40 g rapeseed oil; 200 g stock cube (made up); 550 g chicken breast

A Japanese dinner for 4.

dairy-freenut-free

45 minprep + cook

4servings

852 kcalper serving

47.2 gprotein

~€2.13per serving*

Ingredients (serves 4)

120 g breadcrumbs
50 g flour (plain)
100 g eggs
280 g basmati rice (dry)
150 g onions
200 g carrots
50 g curry paste
200 g coconut milk (canned)
40 g rapeseed oil
200 g stock cube (made up)
550 g chicken breast

Method

Coat chicken in flour, egg and breadcrumbs; bake or shallow-fry until golden.
Soften onion and carrot, add curry paste, coconut milk and stock; simmer and blend into a smooth sauce.
Cook the rice.
Slice the crispy chicken over rice and pour over the katsu sauce.

Allergens: celery, egg, gluten. Spice: 1/3.

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*Nutrition values and costs are planning estimates from typical food-composition data and EU supermarket prices — not medical advice. Allergen notes are a first pass, not a guarantee: always check product labels yourself, and never rely on Tova for a severe allergy.