Air-Fryer Katsu Curry with Quick Pickles

A Doctor’s Kitchen twist on the classic katsu curry. The ingredients list may look long but don’t let that put you off. Many components can be pre...pped ahead - the pickled carrots keep well in the fridge for up to 1 month, the chicken can be coated in breadcrumbs ahead of time or even frozen, and the sauce is freezer friendly. (See note for more details). This would be a good party meal for having friends over, it’s colourful, impressive, indulgent and very nourishing. Read more A Doctor’s Kitchen twist on the classic katsu curry. The ingredients list may look long but don’t let that put you off. Many components can be prepped ahead - the pickled carrots keep well in the fridge for up to 1 month, the chicken can be coated in breadcrumbs ahead of time or even frozen, and the sauce is freezer friendly. (See note for more details). This would be a good party meal for having friends over, it’s colourful, impressive, indulgent and very nourishing.

Prep time
60 mins
Cook time
30 mins
FREEZER FRIENDLY
Yes
SHELF LIFE
3 days
Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
Herbs &
spices
Contains
Eggs, Grains, Sesame, Soy, Gluten
Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
Herbs &
spices

NUTRITION PER SERVING (Read more)

786kcal
Calories
16g
Total Fat
129g
Carbs
21g
Sugars
38g
Protein
12g
Fibre
6mg
Iron
33%
 
114mg
Magnesium
27%
 
484mg
Phosporus
39%
 
1068mg
Potassium
23%
 
997mg
Sodium
43%
 
1mg
Vitamin B1
83%
 
0.4mcg
Vitamin B12
17%
 
1.1mcg
Vitamin D
6%
 
3.5mg
Vitamin E
23%
 
138mcg
Vitamin B9
35%
 
1630mcg
Vitamin A
181%
 
68mg
Vitamin C
76%
 
3.2mg
Zinc
29%
 
87mcg
Vitamin K
73%
 
0.5mg
Copper
56%
 
0.5mg
Vitamin B2
38%
 
14.3mg
Vitamin B3
89%
 
1.2mg
Vitamin B6
71%
 
181mg
Calcium
14%
 
Calories: 786kcal; Total Fat: 16g; Carbs: 129g; Sugars: 21g; Protein: 38g; Fibre: 12g; Iron: 6mg (33%); Magnesium: 114mg (27%); Phosporus: 484mg (39%); Potassium: 1068mg (23%); Sodium: 997mg (43%); Vitamin B1: 1mg (83%); Vitamin B12: 0.4mcg (17%); Vitamin D: 1.1mcg (6%); Vitamin E: 3.5mg (23%); Vitamin B9: 138mcg (35%); Vitamin A: 1630mcg (181%); Vitamin C: 68mg (76%); Zinc: 3.2mg (29%); Vitamin K: 87mcg (73%); Copper: 0.5mg (56%); Vitamin B2: 0.5mg (38%); Vitamin B3: 14.3mg (89%); Vitamin B6: 1.2mg (71%); Calcium: 181mg (14%)
Show more

Notes

You can use any rice or grain instead of sushi rice.

Freezing Instructions: Freeze chicken, before cooking, on a baking tray. Once hard, remove into a labelled, airtight bag. Allow to defrost, in a single layer, overnight in the refrigerator. Let sit out for 20 minutes to lose fridge chill before cooking as usual.
Freeze sauce in a labelled, airtight container for up to 3 months. Defrost overnight in the refrigerator before reheating.
Rice and pickles cannot be frozen.
To achieve an extra-crispy result spray the chicken with oil before air-frying.

An average chicken breast weighs 175g. In this recipe, 1 breast serves 2 people.

If you don’t have an air-fryer the chicken can be baked at 220°C/200°C fan for 10-12 minutes.

Use a pre-cooked pouch of grains instead of cooking your own rice to save time.

Once breaded, raw chicken can be frozen for up to 3 months. Allow to defrost overnight in the refrigerator, then cook as per the instructions.

The sauce can be kept frozen for up to 3 months. Allow to defrost overnight in the refrigerator before reheating.

Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
Herbs &
spices
Contains
Eggs, Grains, Sesame, Soy, Gluten
Sign up today to unlock this recipe and 1000+ others
Join 1000s of others who are already learning how to achieve their health goals

Related recipes for you

© 2025 The Doctor's Kitchen