- Dairy free
- Egg free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- High in dietary fibre
- High in protein
Enjoy a taste of Japan with these 5-ingredient chicken katsu curry burgers. You won’t regret it.
- Serves4
- Cook time25 minutes
- Prep time10 minutes
Ingredients
- 750g pkt Coles Australian Frozen Sweet Potato Chips
- 400g pkt Coles Frozen Classic Chicken Schnitzel
- 1/2 x 92g pkt S&B Golden Curry Mild Curry Sauce Mix
- 4 Coles Bakery Super Soft Bread Rolls
- 1/2 x 300g pkt Coles Kitchen Fine Cut Coleslaw
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 220°C. Line 2 large baking trays with baking paper. Arrange the sweet potato chips on 1 tray and chicken on remaining tray. Bake for 15-20 mins or until chicken is golden. Bake chips for a further 5 mins or until crisp and golden.
Step 2
Meanwhile, place a saucepan over medium heat. Add the curry sauce mix and 1 cup (250ml) water and bring to a simmer. Cook, stirring, for 1-2 mins or until the sauce thickens.
Step 3
Preheat grill on high. Place the rolls, cut-sides up, on a baking tray and cook under the grill for 2-3 mins or until the rolls are toasted.
Step 4
Divide the roll bases among serving plates. Top with the chicken. Drizzle with the curry sauce and top with the coleslaw and roll tops. Serve the burgers with sweet potato chips.
Recipe tip
COOK. STORE. SAVE.
Store the leftover curry sauce mix in an airtight container. Use it to add a hit of flavour to cooked rice or noodles.
COOK IT RIGHT
Buy it right
To save money at the checkout, pick up a bag of premade coleslaw mix for these burgers.
Store it right
Any leftover coleslaw can be stored in its original packaging, with the air removed, in the fridge for up to 3 days.
Cook it right
Enjoy its crispness by eating coleslaw fresh the day you buy it. Or, lightly cook it a few days later.
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Brent Draper's chicken katsu curry burgers
- Serves4
- Cook time25 minutes
- Prep time10 minutes
Ingredients
- 750g pkt Coles Australian Frozen Sweet Potato Chips
- 400g pkt Coles Frozen Classic Chicken Schnitzel
- 1/2 x 92g pkt S&B Golden Curry Mild Curry Sauce Mix
- 4 Coles Bakery Super Soft Bread Rolls
- 1/2 x 300g pkt Coles Kitchen Fine Cut Coleslaw
Description
Enjoy a taste of Japan with these 5-ingredient chicken katsu curry burgers. You won’t regret it.
Method
Step 1
Preheat oven to 220°C. Line 2 large baking trays with baking paper. Arrange the sweet potato chips on 1 tray and chicken on remaining tray. Bake for 15-20 mins or until chicken is golden. Bake chips for a further 5 mins or until crisp and golden.
Step 2
Meanwhile, place a saucepan over medium heat. Add the curry sauce mix and 1 cup (250ml) water and bring to a simmer. Cook, stirring, for 1-2 mins or until the sauce thickens.
Step 3
Preheat grill on high. Place the rolls, cut-sides up, on a baking tray and cook under the grill for 2-3 mins or until the rolls are toasted.
Step 4
Divide the roll bases among serving plates. Top with the chicken. Drizzle with the curry sauce and top with the coleslaw and roll tops. Serve the burgers with sweet potato chips.