- Recipes
Katsu Curry
Katsu Curry
By Morrisons
Published on 22 December 2020
Tuck in to Lucy Mecklenburgh’s delicious recipe for Chicken Katsu Curry as part of our Making It Tasty campaign.Time and servings
1 hrTotal time
2Servings
1 hrCooking time
Ingredients
- 1 tsp of curry powder
- 1 tsp of garam masala
- 0.5 tsp of turmeric
- 1 tbsp of light soy sauce
- 300 ml of chicken stock
- 1 pack of 250g basmati microwave rice
- 1 white onion, diced
- 160 g of carrot, diced
- 70 g of sweet potato, cubed
- 2 chicken thighs
- 1 medium egg
- 60 g of porridge oats
- 1 tsp of olive oil
- 3 garlic cloves, crushed
Method
Step 1
Preheat oven to gas 7 / 220*C / fan 200*C. Line a baking tray with greaseproof paper.Step 2
Heat oil in saucepan, medium to high heat. Add onion and garlic to the pan and sauté for 5 minutes until soft. Add the carrot, sweet potato to the pan and cook for 1 minute.Step 3
Next add the spices of curry powder, garam masala, turmeric and soy sauce to the mix. Pour in the chicken stock and simmer.Step 4
Whilst the sauce is simmering, place chicken thighs into freezer bags and use a rolling pin to flatten the breasts to about 2-3cm thickness.Step 5
In a bow, crack and whisk the egg and place the oats in a separate bowl. Remove the chicken thighs from the bag and one by one, dip in the egg mixture and then into the oats until covered.Step 6
Place both thighs on to the lined baking tray and season with salt and pepper. Cook in the oven for 20-25 minutes until chicken is cooked and breading is crispy.Step 7
Once the carrot and sweet potatoes are soft, remove from the heat and use a stick blender to blend until you have a smooth sauce.Step 8
Cook the rice as per packet instructions and divide between the two plates. Place the curry sauce on the place and top with sliced chicken thighs.