CHICKEN KATSU CURRY with Jasmine rice & quinoa
CHICKEN KATSU CURRY with Jasmine rice & quinoa

CHICKEN KATSU CURRY with Jasmine rice & quinoa

Chicken katsu curry with edamame, shredded vegetables, sticky jasmine rice & quinoa

How to Cook

This recipe is made with some raw ingredients and isn’t suitable for microwaving.

1. Preheat your oven to 220°C/180°C fan/gas mark 8. (Be careful not to grill by mistake!)
2. Remove the film but leave the rice in its wooden tray*. Unfold the foil we’ve provided and tightly wrap over the top of the rice.
3. Place the rice tray on a baking tray in the centre of the oven. After 15 minutes, remove the four chicken fillets and the sauce pot from the wooden tray and place them directly on the baking tray next to the rice. Do not pierce the film of the sauce pot.
4. Cook for a further 15 minutes. **If using a gas oven, add 5 minutes extra to each cooking stage.
5. Take care when removing the trays from the oven. Make sure they’re piping hot throughout and leave to stand for 2 minutes.

*Our wooden trays are designed for the oven. Just make sure they aren’t placed close to any element or flame.
**Don’t worry, 15 minutes is long enough as the chicken isn’t raw.

  • Ingredients

    Water, chicken (21%), jasmine rice (14%), coconut milk (coconut, water), onions, carrot (5%), courgette (5%), edamame beans (soya), mirin (fermented rice, water, maltose, alcohol), fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamine), shiragiku (spirit vinegar, salt), rapeseed oil, breadcrumbs (wheat flour, sugar, yeast), desiccated coconut, parsley, red quinoa, mango chutney (mangoes, sugar, salt, acidity regulator: acetic acid*, garlic, cumin seeds, mixed spices, fenugreek seeds, nigella seeds, herbs), tamarind chutney (jaggery, tamarind pulp, salt, cumin, chilli, dried ginger, acidity regulator: acetic acid*, black pepper, cardamom, cinnamon, cloves), salt, chicken stock (chicken extract, salt, cornflour, carrot purée, leek purée), black sesame seeds, ginger purée, tomato purée, garlic purée, cornflour, soy sauce (water, soya bean, roasted wheat, sea salt), ground coriander, lime juice, roasted sesame seed oil, ground cumin, ground turmeric, ground fenugreek, ground cardamom, ground black pepper, ground chilli powder, ground cinnamon, ground dill seeds, ground fennel, ground ginger, ground cloves, chillies.

    *Don’t worry, this is commonly found in chutney.


    per 100g

    per ½ pack







    (of which saturates)






    (of which sugars)









    Allergy Information

    WARNING: Although we do our very best to take out all the bones from the chicken, some may remain.
    ALLERGENS: For allergens, including cereals containing gluten, see ingredients in bold. May also contain nuts, peanuts and sesame.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website.
    Please always check the sleeve found on your dish for the most up to date information.

A little bit
on the side

(Serves 2)

1 tbsp clear honey
1 tbsp rice vinegar
1/2 tbsp sesame oil
a pinch of chilli flakes
1 tbsp vegetable oil
225g green beans, cut into 1-inch pieces
1 cloves garlic, finely sliced
1-inch piece ginger, finely chopped
Salt and freshly ground black pepper, to taste

1. Mix the honey, rice vinegar, sesame oil and chilli flakes in a small bowl and set aside.

2. Heat the oil in a wok or large frying pan and add the green beans.

3. Cook for 2 to 3 mins on a high-ish heat, then add the garlic and ginger. Keep cooking until the garlic is golden brown – it should only take a minute.

4. Add the sauce and stir-fry for another minute. Add salt and pepper to taste, then transfer to a serving dish and serve.

to drink?

Delicious with ice-cold sparkling water, a wedge of lemon and ice.

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