Cheats Katsu Curry Food

CHEAT'S KATSU CURRY

Steps:

• Heat oven to 200C/180C fan/gas 6. Cook the chicken following pack instructions.
• Meanwhile, to make the katsu sauce, heat the oil in a medium saucepan and fry the onion and carrots for around 8-10 mins or until soft, but not golden. Transfer the onion and carrot to a blender. Add the gravy, curry powder, peanut butter and soy sauce, then whizz until very smooth. Pour the sauce mixture back into the pan and heat until simmering hot, stirring frequently.
• Slice the chicken into strips, divide between 4 plates, then pour the katsu sauce over. Add a spoonful of pickled red cabbage to each portion and serve with cooked rice and salad leaves.

KATSU CURRY

Steps:

• First, make the curry sauce. Heat 1 tbsp oil in a pan, cook the onions and chopped carrots until the onions are soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup or honey and 100ml water. Season well, cover and simmer over a low heat for 20 mins.
• Now make the katsu. In a wide bowl, mix the cornflour with 4 tbsp water and some seasoning. Dip the chicken or tofu into the flour mixture (if cooking for both vegans and meat eaters, make sure you dip the tofu first to avoid mixing it with meat). Place the breadcrumbs in another bowl and dip the chicken or tofu in it, turning until well coated.
• When the onions and carrots in the curry sauce are soft, blitz using a hand or table-top blender. If the sauce is too thick, add a little more water, check the seasoning, adding more salt, maple syrup or some lime juice, if you like. Keep warm.
• Heat the oil in a frying pan and cook the chicken or tofu for 4-5 mins on each side until golden and cooked through. Warm the rice and divide between bowls. Top with the curry sauce, katsu chicken or tofu, and serve with the cucumber, carrot ribbons, herbs and lime wedges.

CHICKEN KATSU CURRY

Steps:

• Combine the radish, rice vinegar, and black pepper in a small bowl and let pickle while preparing the rest of the dish.
• In a large pot, melt the butter, and then add the potatoes, carrots, onion, and garlic. Cook, stirring often, until slightly garlic is fragrant and vegetables are softened, about 5 minutes. Add the water and bring to a boil.
• Add the curry brick and stir until dissolved. Add the apple and then reduce to a simmer and cover. Cook for 20-30 minutes, until potatoes are easily pierced with a fork.
• Meanwhile, arrange the flour, eggs, and breadcrumbs in three separate dishes. Heat 1⁄2 inch of vegetable oil in a cast iron pan over medium high heat. Test heat with chop stick - when a chopstick inserted into oil bubbles, it is hot enough. Dredge the chicken cutlets in flour, then egg, then breadcrumb.
• Fry for 2-3 minutes per side, until golden brown. Remove to a paper towel lined plate and season with salt. Keep warm.
• To serve, plate curry over rice and top with a chicken katsu. Garnish with scallions and pickled radish.