Recipes
Katsu chicken curry with pickled cabbage
Try this easy Katsu chicken curry recipe with pickled cabbage for a quick midweek meal ready in minutes.
Try this easy Katsu chicken curry recipe with pickled cabbage for a quick midweek meal ready in minutes.
Cook: 15 Mins
Serves: 2
Price: £2.08 per serving
Nutritional Information
Each 449g serving contains
Energy
9869kj
525kcal
9869kj
525kcal
26%
Fat
17.5g
17.5g
Med
25%
25%
Saturates
3.1g
3.1g
Low
16%
16%
Sugars
2.2g
2.2g
Low
2%
2%
Salt
1.48g
1.48g
Med
25%
25%
of your reference intake.
Typical energy values per 100g:
2198kj/525kcal
Typical energy values per 100g:
2198kj/525kcal
Ingredients
1 x 205g pack Asda Tempura Chicken Mini Fillets
1 x 250g pack Asda Basmati Micro Rice
40g Asda Katsu Curry Sauce Mix
2 tbsp Pickled Cabbage
Method
1
Heat the oven to 200°C/180°C fan/gas 6 and cook 1 pack tempura chicken according to packet instructions (around 15 mins).
2
Meanwhile, heat 1 pack micro basmati rice following packet instructions and set aside.
3
Place 40g katsu curry sauce mix in a jug, pour over 250ml boiling water and stir to combine. Slice the chicken, then divide it up between 2 plates with the basmati rice.
4
Pour over the sauce and top each with 2 tbsp pickled red cabbage.