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.