Chicken Katsu Curry

with Salad & Sticky Rice

Complex | 30 min

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This fragrant Japanese curry is loaded with carrot, onion and potato and delicately seasoned with robust spices like ginger, clove and star anise. Crispy slices of panko-breaded chicken, fresh spring greens and decadent sticky rice make this bowl one to look forward to!
Contains: Egg, Mustard, Soy, Sulphites, Wheat

May Contain: Fish, Milk, Peanuts, Sesame, Shellfish, Tree Nuts, other sources of Gluten

What We'll Send

Panko Breadcrumbs
Egg Whites
Sticky Rice
Spring Mix
Yukon Gold Potatoes
Onion Diced 3/8"
Carrot Diced 3/8"
Kecap Manis
Organic Chicken Stock Cube
Seasoned Rice Vinegar
Unsweetened Applesauce
Chicken Breast
Spice Blend
Ground Cloves, Porcini Mushroom Powder, Curry Powder, Ground Ginger, Ground Star Anise, Garam Masala
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 1148
Fat 46g
Protein 47g
Carbohydrates 145g

Cooking Directions


Cook Rice

  • Rinse and drain sticky rice in a fine mesh sieve.
  • Add sticky rice to a small pot with 1 ½ cups salted water and bring to a boil.
  • Reduce heat to low and cover with a lid.
  • Cook for 12–15 minutes or until grains are tender.

Prepare Chicken

  • Meanwhile, drain chicken breast and place on a bed of paper towel.
  • Cover chicken with a couple sheets of additional paper towel, and press down firmly with the palm of your hand to flatten each piece to be no more than 1 inch high.
  • Add chicken to a large bowl, season to taste with salt and pepper, and toss with half of the cornstarch ensuring it is fully coated.
  • Add egg whites and coat chicken.
  • Add panko breadcrumbs and coat chicken leaving no bare areas.

Cook Chicken

  • Heat 3 tbsp. oil in a large non-stick skillet over medium-high heat.
  • Once hot, add breaded chicken and cook for 7–9 minutes, flipping halfway through, until cooked to an internal temperature of 165° F.
  • Remove from skillet and let rest on a bed of paper towels.

Prepare Curry

  • Wash and cut the potato into 1/2 inch cubes.
  • Carefully wipe skillet used in previous step with paper towel to remove any excess breadcrumbs.
  • Heat 2 tbsp. oil and set over medium-high heat.
  • Add onion, carrot, and potato, and cook until onions soften, 3–4 minutes.
  • Meanwhile, in a medium bowl, whisk together chicken stock cube, 2 tbsp. kecap manis, and 2 cups hot water.
  • Add garlic and spice blend to skillet and cook for 1 minute until fragrant.
  • Slowly pour in chicken stock mixture and use a wooden spoon to scrape any stuck browned bits from the skillet.
  • Bring to a simmer and reduce heat to medium, and cook for 6–8 minutes, sitrring occasionally, until potatoes are cooked.

Prepare Salad

  • Meanwhile, rinse and dry the medium bowl from Step 4, and whisk in 2 tsp. oil, seasoned rice vinegar, remaining kecap manis, and salt and pepper to taste.
  • Add spring mix to bowl and toss to coat.

Finish Curry + Serve

  • In a small bowl, whisk together applesauce and remaining cornstarch, ensuring no clumps.
  • Stir into the curry and simmer for 1-2 minutes, until the mixture thickens.
  • Place rice on one half of each serving plate.
  • Spoon the curry on the other side of plate.
  • Slice the chicken into 1 inch strips, and place over curry.
  • Serve with salad on side.
  • Enjoy!

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