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Chicken Katsu Curry

Freezable
6
£1.18 Per Portion
35M

For the chicken

  • 650g chicken breasts (£3.09)
  • 70g panko breadcrumbs (£1.25)
  • 1 egg (£1.39/12)=(£0.12)

For the sauce

  • 50g ginger, grated (£0.55)
  • 2 onions (£0.70/3)=(£0.23)
  • 1 carrot (£0.29 bag)
  • 3 cloves of garlic (£0.62/4)=(£0.15)
  • 400ml chicken stock
  • 1 tbsp brown sugar/honey
  • 1.5 tbsp curry powder
  • ½ tsp turmeric
  • 1 tbsp coconut oil
  • 1.5 tbsp soy sauce
  • 1 tbsp flour

Other Ingredients

  • Other 250g brown rice (£1.77/2)=(£0.88)
  • Spring onions to garnish (£0.49)
  • Chilli flakes

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Method

Preheat oven to 200°Cc

1. Start by rinsing the rice in a sieve to remove the excess starches. Add to a medium saucepan with a 1:2 ratio of rice to water. Set timer according to the packet time, mine was 18M.

2. Roughly dice the onion and add it to a non-stick frying pan with a tbsp of coconut oil on a low/medium heat. Also throw in the roughly chopped carrot at this stage as well. Season with a pinch of salt and gently fry for around 7 minutes.

3. After this time, add the minced garlic, curry powder, grated ginger, turmeric, honey, soy sauce and flour with a splash of the chicken stock. Gently fry for another minute before gradually adding all of the chicken stock. Reduce to a simmer and set the timer for 20M.

4. Meanwhile, prepare the chicken by slicing the 3 breasts along the width to create 6 thin chicken pieces. Start the crispy chicken conveyor belt by rolling it in flour, then the beaten egg and finally in the breadcrumbs.

5. Add the chicken breasts to a large baking tray & drizzle 1 tbsp of olive oil over them. Pop in the oven, timer set to 12M to rotate and cook for a further 12M on the other side.

6. The katsu sauce should have thickened at this stage so you can either serve it with the chunky bits in it, or use a sieve to remove the chunky bits for a smooth sauce (that’s what I went for). Slice the chicken diagonally for that wagamama look & serve up with a portion of rice, a ladle of the sauce and the optional garnishes, cucumber, spring onion & chilli flake

Step By Step

1

Start by rinsing the rice in a sieve to remove the excess starches. Add to a medium saucepan with a 1:2 ratio of rice to water. Set timer according to the packet time, mine was 18M.

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