Enjoy a taste of Japan with these 5-ingredient chicken katsu curry burgers. You won’t regret it.
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
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.
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.
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.
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.