Chicken Katsu Curry

Crispy panko-coated chicken served with an easy make-ahead katsu curry sauce, basmati rice and fresh veg. Great for meal prep—stores up to 4 days in the fridge.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C (160°C fan/350°F/Gas 4). Line a baking tray with baking paper.

Step 2

Lay the chicken breasts flat on a board and butterfly-slice each one through the middle to create thin pieces. Put the egg whites into a bowl and put the flour and breadcrumbs onto two separate plates. Lightly season with salt and pepper. Coat the chicken in the flour, then the beaten egg whites, and finally coat in the breadcrumbs, pressing them in to ensure an even coating.

Step 3

Heat the oil in a large frying pan over a medium heat and cook the chicken for 3–4 minutes on each side until golden. Transfer to the prepared baking tray and bake for 15–20 minutes until crispy. Alternatively, cook in an air fryer at 200°C for 12–15 minutes.

Step 4

Meanwhile, bring a large saucepan of water to the boil and cook the rice according to the packet instructions.

Step 5

In a large bowl or jug, whisk together the katsu curry sauce ingredients until combined, then transfer to four sauce containers (or small pots).

Step 6

Divide the rice and chicken among airtight containers and top with the cucumber, carrots, spring onions and sesame seeds. Store in the refrigerator for up to 4 days.