Cheap Meals: Create Your Own Katsu

We followed the BBC’s recipe to scratch cook the all-important curry sauce, which is close to our King of Katsu ready meal, but we’re not giving away all the secrets of that one 🤓

Making the Sauce…

Ingredients:

• 1 tbsp rapeseed oil or vegetable oil
• 2 onions, chopped
• 2 large carrots, chopped, plus 1 peeled into ribbons
• 2 garlic cloves, crushed
• a thumb-sized piece of ginger, peeled and grated or finely chopped
• 1 tbsp curry powder, mild or medium depending on your spice tolerance
• ½ tsp ground turmeric
• 400ml can of coconut milk
• 2 tsp maple syrup (or use honey if not cooking for vegans)

Directions:

Step one to create your own Katsu… The curry sauce: Heat 1 tbsp oil in a pan, and cook the onions and chopped carrots until the onions are soft and starting to caramelise (about 8 mins). Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup or honey and 100ml water. Season well, cover and simmer over low heat for 20 mins.

To Bread the Chicken:

Defrost your GSN Steam Cooked Chicken Breasts. In a small dish lightly beat two eggs and on a large tray lay out your Panko breadcrumbs and mix with 4 tablespoons of cornflour (this will help the crumbs stick to the chicken and crisp up).

Dip your chicken breast in the egg, ensure it is evenly coated, and then into the Panko tray – again, ensure the breasts get a good coating.

Shallow fry the breaded breast, rotating until evenly golden brown all around, this process will be enough to heat the chicken through, as we’ve already cooked them for you, so there are no concerns of the meat being undercooked.

Now you’ve crafted the core of your meal, serve it your way! We opted for a lunchtime baguette special with kimchi, lettuce and sweet potato wedges.

Classic pairings would be rice, new potatoes or steamed vegetables!

Make a batch

Katsu curry makes beautiful, batch cook cheap meals. Double the quantities for the curry sauce and Katsu chicken and freeze separately for up to two months. Defrost the protein overnight in the fridge before cooking, and either defrost the sauce in the microwave or fridge before warming through.

Easy Way to 5 a day

Add slices of aubergine to increase your veg intake and stir 1 tbsp of peanut butter into the sauce for added protein.

Find our Steam Cooked Chicken Breasts here and create your own Katsu:

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