Name: Cheat’s katsu curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Japanese
Ingredients: 4 breaded chicken steaks; 1 tbsp vegetable oil; 1 onion chopped; 2 carrots chopped into chunks; 500ml chicken gravy; 2 tsp mild curry powder; 1 tbsp smooth peanut butter; 2 tbsp soy sauce; pickled red cabbage; cooked rice; 100g bag crunchy salad

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Cheat’s katsu curry

Cheat’s katsu curry

Miriam Nice

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.8 out of 5.29 ratingsRate

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Transform ready-made breaded chicken steaks into a speedy Japanese-style supper with a spicy, nutty curry sauce

Freezable (sauce only)

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Ingredients

Nutrition

Units:

MetricUS

4 breaded chicken

steaks
1 tbsp vegetable oil
1 onion

chopped
2 carrots

chopped into chunks
500ml chicken gravy
2 tsp mild curry powder
1 tbsp smooth peanut butter
2 tbsp soy sauce

To serve

pickled red cabbage
cooked rice
100g bag crunchy salad

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Nutrition: per serving

kcal499
fat31g
saturates6g
carbs33g
sugars9g
fibre4g
protein21g
salt3.4g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Cook the chicken following pack instructions.
step 2

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.
step 3

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.

Recipe from Good Food magazine, September 2015

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A star rating of 4.8 out of 5.29 ratings

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