- 4 breaded chicken steaks
- 1 tbsp vegetable oil
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 carrots, chopped into chunks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 500ml chicken gravy
A thickened sauce made from the juices that ooze from meat and/or vegetables as they cook. Most…
- 2 tsp mild curry powder
- 1 tbsp smooth peanut butter
Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…
- 2 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
Heat oven to 200C/180C fan/gas 6. Cook the chicken following pack instructions.
Meanwhile, to make the katsu sauce, heat the oil in a medium saucepan and fry the onion and carrots for around 8–10 mins or until soft, but not golden. Transfer the onion and carrot to a blender. Add the gravy, curry powder, peanut butter and soy sauce, then whizz until very smooth. Pour the sauce mixture back into the pan and heat until simmering hot, stirring frequently.
Slice the chicken into strips, divide between 4 plates, then pour the katsu sauce over. Add a spoonful of pickled red cabbage to each portion and serve with cooked rice and salad leaves.