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Chicken Katsu Curry

Name: Chicken Katsu Curry
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 Onion; 500 g Carrot & swede; 400 g Carrot & swede; 2 Chicken breasts; 500 g Basmati rice; 1 Broccoli; 1 tsp Garlic powder; 1 tsp Ginger powder; 2 tbsp Curry powder; 2 tbsp Plain flour; 600 ml Chicken stock; Oil; 150 ml Water; 1/2 tsp Salt; 1/2 tsp Pepper; 1/2 tsp Garlic granules; 1/2 tsp Onion granules; 1/2 tsp Turmeric; 3 tbsp Flour; Breadcrumbs; 1 tbsp Honey; 1/2–1 tsp Flaky OR normal salt

Serves 4 | Ready in under 30 minutes

Cook

30m

Ingredients

Method

Turn cooking mode on

Step 1

Dice the onion and sauté in a little oil. Add diced carrot and swede (about 400 g) and cook until softened.

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For

4

M

I

1

Onion

500

g

Carrot & swede, bag of

400

g

Carrot & swede, used

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Notes

Curry powder: 80g tall cylindrical tub, mild, from any supermarket.
Breadcrumbs: Tear leftover bread, bake 30 mins at 150°C, then bash into crumbs. Freeze leftovers until ready.

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Chicken Katsu Curry

Serves 4 | Ready in under 30 minutes

Cook

30m

Ingredients

Method

Turn cooking mode on

Step 1

Dice the onion and sauté in a little oil. Add diced carrot and swede (about 400 g) and cook until softened.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

4

M

I

1

Onion

500

g

Carrot & swede, bag of

400

g

Carrot & swede, used

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.