The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Naked chicken katsu curry
If you’ve fallen for Japan’s iconic curry dish you’ll love our fresh and light fakeaway! Chunks of chicken breast are stir-fried with pak choi, tomatoes, spring onions and edamame beans, and in a magic touch we’ve used mashed sweet potato to add body and flavour to the mild curry sauce. It’s served with rice.
SWK: Source of fibre
SWK: High protein
Plants 6
highly rated
Serving size
Ingredients
- 1 small sweet potato
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 140g basmati rice
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 50g edamame beans (Soya)
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 300g diced chicken breast
- 110g baby tomatoes
- 2 pak choi
- 4 spring onion
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
Nutritional Information
Calories: 614
Protein: 52g
Carbs: 97g
Fat: 4.8g
Ingredients
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 3 pak choi
- 8 spring onion
- 200g baby tomatoes
- 1 sweet potato
- 280g basmati rice
- 600g diced chicken breast
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 100g edamame beans (Soya)
Nutritional Information
Calories: 585
Protein: 51g
Carbs: 91g
Fat: 4.6g
Naked chicken katsu curry
If you’ve fallen for Japan’s iconic curry dish you’ll love our fresh and light fakeaway! Chunks of chicken breast are stir-fried with pak choi, tomatoes, spring onions and edamame beans, and in a magic touch we’ve used mashed sweet potato to add body and flavour to the mild curry sauce. It’s served with rice.
Cook time:
30 mins
Cuisine:
Japanese
Food group:
Poultry
Allergens: Soya, Milk
Cooking Instructions
Simmer the sweet potato
- Peel the sweet potato and cut it into 2cm cubes, then cook in boiling water for 15-18 mins. Drain, return to the pan and mash.
Trim & slice
- Meanwhile, trim the pak choi and cut into bite-size pieces. Thinly slice the spring onions, and halve the tomatoes.
Sort the rice
- Cook the rice in boiling water for 10-12 mins, then drain.
Spice things up!
- At the same time, spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Tip in the pak choi, three-quarters of the spring onions, the tomatoes and chicken and cook for 4-5 mins.
- Add the ginger & garlic paste and curry powder and cook for 1-2 mins.
- Sprinkle in the tamari, add the stock powder and pour in 200ml water (250ml for 4 portions). Stir well and simmer for 5-6 mins (6-8 mins for 4 portions), until the chicken is cooked through and the sauce reduces to coat the veg and chicken.
Finish & serve
- Stir the mashed sweet potato and edamame into the curry and simmer for 2 mins.
- Remove from the heat and leave to cool a little, then stir in the yogurt.
- Serve the katsu curry with the rice and scatter the remaining spring onions on top.