Chicken Katsu Curry recipe
This mild curry is perfect if you want to introduce kids to new flavours. The simple dish can be made in just over 20 minutes with Birds Eye Crispy Chicken, and it's packed with nutritious veg too.
4 x Birds Eye Crispy Chicken
1 cup (approx. 200g) rice
1 tbsp. sesame oil
1 x red pepper (thinly sliced)
½ x green pepper (thinly sliced)
1 x carrot (thinly sliced)
3 x spring onions (finely chopped)
8-10 x mangetout (cut into inch sized bites)
3-4 x baby corns (cut into small round slices)
2 x cloves of garlic (minced)
For the sauce
1 tbsp. tikka masala paste
2 tbsp. low salt soy sauce (reduced to low salt)
100ml half fat coconut milk (reduced to half fat)
100ml vegetable or chicken stock
1-2 tbsp. honey
Fresh coriander to garnish (optional)
- Pre-heat the oven as per the instructions on the packet of Bird’s Eye Crispy Chicken and place them in the oven to cook for the specified time.
- Cook the rice in a rice cooker or saucepan according to the instructions on the pack.
- Chop and prepare the veg.
- While the rice and chicken are cooking, make the sauce: Mix the tikka masala paste (or your preferred curry paste), soy sauce, stock, coconut milk and honey in a saucepan and bring to the boil. Leave to simmer and reduce.
- Preheat the sesame oil in a wok or frying pan. Once hot, add in the vegetables and garlic. Stir fry until softened and then set aside.
- Place a portion of rice and vegetables in a bowl and drizzle the katsu sauce across.
- Take the chicken out of the oven, slice and place on top of the rice.
- To finish, drizzle on a touch more sauce and garnish with coriander.
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