65 minutes
Dive into the comforting flavors of our Crispy Katsu with Velvety Curry Sauce, perfect for satisfying diverse dietary needs. Choose from succulent chicken or firm tofu to cater to meat-lovers, vegetarians, and vegans alike, with a gluten-free option available. Delight in this wholesome and adaptable meal that promises to bring a touch of Japanese-inspired cuisine to your table.
tablespoons
Brown Basmati Rice, cooked
0 pouches
Cucumber, ribboned
each
handful
Lime Wedges
to serve
Onions, chopped
each
Carrots, chopped and ribboned
each
Garlic Clove, crushed
each
Ginger, grated or finely chopped
pieces
tablespoons
Turmeric Powder
teaspoons
0 cans
teaspoons
tablespoons
Chicken Mini Fillets
each
0 oz
Breadcrumbs, gluten-free if needed
0 oz
1. Prepare Curry Sauce
Begin with the curry sauce. In a saucepan, warm 1 tbsp of oil over medium heat. Sauté the onions and chopped carrots for about 8 minutes until the onions are soft and golden.
2. Infuse Aromatics
Introduce the garlic and ginger, cooking for an additional 30 seconds.
3. Spice It Up
Stir in the curry powder and turmeric and let them heat through.
4. Liquids & Seasoning
Pour in the coconut milk and add maple syrup (or honey) along with 100ml of water. Season generously, cover, and simmer on low heat for 20 minutes.
5. Create the Batter
In a broad bowl, blend the cornflour with 4 tbsp water and a pinch of salt and pepper. Coat the chicken or tofu in this mixture, starting with the tofu if preparing both types.
6. Breadcrumb Coating
Place breadcrumbs in a separate bowl. Dredge the chicken or tofu in the breadcrumbs until fully coated.
7. Finishing the Sauce
Once the onions and carrots are tender, blend until smooth using a hand or countertop blender. If necessary, thin the sauce with a bit more water. Adjust the seasoning to taste with additional salt, maple syrup, or a splash of lime juice. Keep it warm.
8. Cooking the Katsu
In a frying pan, heat the remaining oil. Cook the chicken or tofu for 4-5 minutes on each side until they achieve a golden brown crispness and are cooked through.
9. To Serve
Heat the rice and distribute it among four bowls. Ladle the curry sauce over the rice, followed by the crispy katsu. Garnish with cucumber ribbons, carrot ribbons, fresh herbs, and lime wedges.
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