Chicken Katsu Curry Bao
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Chicken Katsu Curry Bao

with Asian greens and roast baby potatoes

Soft and fluffy bao buns are beautifully contrasted with crunchy crumbed chicken and crispy roast baby potatoes in this Asian-fusion delight. Steam-fried veg and crunchy peanuts also make an appearance, along with chopped fresh chilli for a bit of bite.

Egg(s) not included
Total Time40 minutes
Cooking Time30 minutes


Serving amount

260 grams

Diced Chicken Breast

1 pack(s)


(Contains Wheat)

1 sachet(s)


(Contains Egg, Mustard)

1 sachet(s)

Korma Curry Paste

2 sachet(s)


75 grams

Green Beans

20 grams


(Contains Peanut May be present Nuts, Sesame, Cereals containing gluten)

1 sachet(s)

Sweet Asian Sauce

(Contains Soya, Wheat)

1 unit(s)


500 grams

Baby Potatoes

1 unit(s)


1 pack(s)

Bao Buns

(Contains Wheat May be present Milk)

Not included in your delivery

to taste


to taste


to taste




to taste



Nutrition Values

Energy (kJ)4788 kJ
Energy (kcal)1144 kcal
Fat30.5 g
of which saturates5.1 g
Carbohydrate164.5 g
of which sugars31.9 g
Dietary Fiber3.6 g
Protein54.3 g
Cholesterol0 mg
Salt3.73 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Parchment Paper
Baking Tray
Pan with Lid
Pot with Lid


Cook the Potatoes
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Halve the potatoes lengthways, quartering any larger pieces. Pop onto a lined baking tray.
  • Drizzle with oil and season with salt and pepper.
  • Rub the oil over the potatoes then lay them cut-side down on the baking tray.
  • Roast on the top shelf of the oven until fork tender, 25-35 mins.
Get Prepped
  • Meanwhile, in a small bowl, mix together the honey, aioli and korma paste.
  • Trim the green beans.
  • Trim the carrot and halve lengthways (no need to peel). Chop into 1cm wide, 5cm long batons.
  • Halve the chilli and discard the core and seeds. Finely chop.
  • Bash the unopened sachet of peanuts with a pot or rolling pin.
Pan-fry the Veg
  • Place a pan over medium-high heat with a drizzle of oil.
  • Once hot, add the green beans and carrots and fry until starting to char, 3-4 mins.
  • Add a splash of water and cover with a lid or some foil. Cook until tender, 4-5 mins.
  • Transfer the veg to a bowl. Toss with sweet Asian sauce and half the chopped chilli (use less if you don't like spice).
  • Season to taste with salt and pepper. Set aside and cover to keep warm.
Crumb the Chicken
  • Beat one egg (double for 4p) in a bowl.
  • In another bowl, season the breadcrumbs with salt and pepper.
  • Wipe and return the pan to high heat with 2cm oil.
  • Season the chicken with salt and pepper.
  • Toss the chicken first in egg then breadcrumbs. Ensure it's well coated. IMPORTANT: Wash hands and equipment after handling raw chicken.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

Cook the Chicken
  • Fry the chicken until golden and cooked through, 6-8 mins. Turn every 2-3 mins.
  • Transfer to a plate lined with kitchen paper. IMPORTANT: Chicken is cooked when no longer pink in the middle.
  • Place the bao on a plate (3 at a time). Microwave covered for 1 min.

TIP: Don't have a microwave? Boil 2cm of water in a pot. Pop a colander lined with a baking sheet on top. Place 3 bao at a time on the baking sheet. Cover and steam, 3-4 mins.

  • Fill each bao with crispy chicken.
  • Drizzle the katsu curry sauce over the top.
  • Serve the warm Asian veg and roast potatoes on the side.
  • Finish with a scattering of crushed peanuts and remaining chopped chilli.
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