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Chicken katsu curry casserole with crispy breadcrumbs

Chicken katsu curry casserole with crispy breadcrumbs


All the sweet spiciness of katsu, plus the irresistible crunch factor!

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    2089kj 495kcal
  • Fat
    Med 19%
  • Saturates
    Low 29%
  • Sugar
    Low 9%
  • Salt
    Low 11%

% of adult’s reference intake | Carbohydrates per serving : 57g


  • 1 tbsp Co-op vegetable oil
  • 1 onion, finely chopped
  • 2 large garlic cloves, crushed
  • 5cm ginger, grated
  • 2 tbsp mild curry powder
  • ½ tsp turmeric
  • 4 Co-op chicken breast fillets, cut into
  • 3cm chunks
  • 2 x 200ml cans Co-op light coconut milk
  • 200ml vegetable stock, made with
  • 1 reduced-salt stock cube
  • 50g kale, shredded
  • 2 Co-op British carrots, peeled into ribbons with a vegetable peeler
  • 200g Co-op basmati rice
  • 10 radishes, chopped into batons

For the breadcrumbs - 1 tbsp Co-op vegetable oil - 30g panko breadcrumbs - 1 tsp mild curry powder


  1. Heat the oil in a large heatproof casserole dish over a medium heat, and fry the onion, garlic and ginger for 5 mins, until softened
  2. Add the curry powder, turmeric and chicken, and cook for 2 mins, until the spices are fragrant
  3. Add the coconut milk and stock, bring to the boil, cover with a lid and simmer for 15 mins
  4. Stir in the kale and carrot, then cook for a further 5 mins, until the chicken is cooked through
  5. While the sauce is simmering, cook the rice according to the pack instructions
  6. For the breadcrumbs, heat the oil in a large frying pan over a high heat
  7. Fry the breadcrumbs and curry powder for 2-3 mins, until golden
  8. Serve the casserole topped with the radishes and breadcrumbs, with the rice on the side

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