Mellow chicken katsu curry

picture of Mellow chicken katsu curry

Serves 4

600 kcal per serving


Dietary Supplement

Our hand-picked formula is low in stimulants, instead we've included a range of some of the most important vitamins, minerals and antioxidants out there. Some of which have been shown to:
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2 teaspoons curry powder

2 teaspoons garlic granules

75g 0% fat greek yoghurt

600g chicken mini fillets

2 slices wholemeal bread

6-8 sprays of vegetable oil

500g wholegrain rice

2 tablespoons olive oil

1 garlic clove, minced

2cm fresh ginger, finely chopped

2 teaspoon curry powder

1 bunch of coriander stalks, chopped and leaves reserved

1 (150g) medium onion chopped

2-3 (240g) large carrots, finely diced

2 (320g) sweet potatoes, finely diced

1 chicken stock cube, dissolved

1 tablespoon cornflour

2 tablespoons cold water

30g mango chutney

1/2 cucumber sliced into ribbons with a vegetable peeler

1/2 red chilli (optional)

mint leaves

2 spring onions, sliced

squeeze of lime


Step 1:

Mix 2 tbsp. curry powder and the garlic granules with the Greek yogurt.

Step 2:

Add the chicken to the yogurt and mix well. Leave to marinate in the fridge for at least 30 minutes or longer

Step 3:

To make the sauce, add 2 tbsp. olive oil, garlic, ginger, curry powder and coriander stalks to a non-stick pan, and cook on a gentle heat for a few minutes. Add the onions, carrot, sweet potato and gently fry for a further 10 minutes.

Step 4:

Add 850ml boiling water with the stock cube dissolved in it. Let the sauce simmer for approx. 15-20 minutes or until the sauce thickens.

Step 5:

Meanwhile, place the wholemeal bread in a food processor and whizz until bread crumbs form.

Step 6:

Preheat the oven to 220°C (200°C Fan)

Step 7:

Remove the chicken from the fridge. take each mini fillet and coat in the breadcrumbs. Place on a non-stick baking sheet. Repeat using all the mini fillets, spreading them out well.

Step 8:

Once coated, spray the mini fillets with a few sprays of oil and put in the oven for 20 minutes.

Step 9:

To make the pickled cucumber, add the chili, mint, spring onions and squeeze of lime juice to a small bowl. Stir in the cucumber ribbons and season well.

Step 10:

Cook the rice according to the pack instructions.

Step 11:

Serve the rice, cucumber, chicken and sauce, and sprinkle with the remaining coriander leaves.