Katsu Curry-Inspired Chicken & Stir Fry Veg Rice Bowl
Try your go-to katsu curry with a refreshing twist. You'll top stir-fried vegetable rice with crispy chicken breast before smothering it in a rich curry sauce. Finish with pickled cucumbers and crispy onions for extra crunch. High in protein. Protein contributes to a growth in muscle mass.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Water, Salt, Sugar, Vegetable oil, Pepper (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Take your chicken out of the fridge, open the packet and let it air
Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked
Once done, transfer the cooked rice to a plate and set aside, reserve the pot
Boil half a kettle
Slice your cucumber into discs on the diagonal
Slice each individual cucumber disc into matchsticks
Add your cucumber matchsticks to a bowl with your rice vinegar, a splash of boiled water and a pinch of sugar and salt, then set aside to pickle – this is your quick-pickled cucumber
Add your chicken breast portion[s] to a chopping board, cover with cling film and bash with a rolling pin until flattened to approx. 1cm thickness
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the flattened chicken to the pan with a pinch of salt and pepper and cook for 5-6 min on each side or until golden and cooked through (no pink meat!)
Tip: Cooking for 5? Use two pans!
Chop your creamed coconut roughly (if required!)
Combine your ginger & garlic paste, curry powder and cornflour in a measuring jug
Gradually stir in 150ml [195ml] [255ml] boiled water, chopped creamed coconut, 2 tsp [3 tsp] [4 tsp] sugar and your soy sauce – this is your katsu curry sauce base
Return the reserved pot to a medium-heat with a drizzle of vegetable oil
Once hot, add your shredded veg mix to the pot with a pinch of salt and cook for 3-4 min or until the vegetables begin to soften
Once softened, add the cooked rice to the pot and give everything a good mix up
Cook for 2-3 min or until the rice is piping hot – this is your stir fry veg rice
Put the jug with the katsu curry sauce base in the microwave for 2 min, stirring halfway, or until the sauce has thickened – this is your katsu curry sauce
Serve the cooked chicken on top of the stir fry veg rice with the quick-pickled cucumber to the side
Pour the katsu curry sauce over the chicken and sprinkle with your crispy onions
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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