Japanese-style chicken katsu curry

10 INGREDIENTS • 5 STEPS • 25MIN

Japanese-style chicken katsu curry

Recipe

3.5

4 ratings
Japanese-style curries are great. In this one, M&S katsu curry paste provides the perfect blend of spices and works brilliantly well with succulent British Oakham Gold chicken.
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Japanese-style curries are great. In this one, M&S katsu curry paste provides the perfect blend of spices and works brilliantly well with succulent British Oakham Gold chicken.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

25MIN

Total time

Ingredients

Servings
4
2
onions, finely sliced
1 pack
(570 g)
M&S Oakham Gold skinless chicken breast
cut into bite-sized pieces
4
M&S Remarksable Value carrots
2 peeled and grated, 2 peeled and sliced into 2cm pieces
4 tbsp
M&S katsu curry paste
1 tin
(400 ml)
reduced fat coconut milk
350 g
M&S extra fine beans
2 packs
(250 g)
microwave basmati rice
1 tbsp
M&S pure honey
1
lime, juiced
25 g
coriander, roughly chopped

Nutrition per serving

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Calories
1003kcal
Fat
10.1 g
Saturates
5.7 g
Sugars
11.2 g
Salt
240.5 mg
Love This Recipe?
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Japanese-style chicken katsu curry
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Heat 1 tbsp olive oil in a frying pan over a medium-high heat. Add the onions (2) and chicken (1 pack), season and fry for 3-5 minutes until lightly golden.
step 2
Add the carrots (4) and cook for another 3 minutes, then add the katsu curry paste (4 tbsp) along with 100ml water and cook for another minute.
step 3
Stir in the coconut milk (1 tin) and bring to the boil, then simmer for 15 minutes, adding the French beans (350 g) after around 12 minutes. Meanwhile, cook the rice (2 packs) according to the pack instructions.
step 4
Add the honey (1 tbsp), lime juice (1) and most of the coriander (25 g) and cook for another minute.
step 5
Divide the curry between serving dishes. Serve with the rice and finish with the remaining coriander scattered on top.
step 5 Divide the curry between serving dishes. Serve with the rice and finish with the remaining coriander scattered on top.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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