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Cheat’s katsu curry

Cheat’s katsu curry

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A star rating of 4.8 out of 5.22 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Transform ready-made breaded chicken steaks into a speedy Japanese-style supper with a spicy, nutty curry sauce

  • Freezable (sauce only)
Nutrition: per serving
NutrientUnit
kcal499
fat31g
saturates6g
carbs33g
sugars9g
fibre4g
protein21g
salt3.4g
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Ingredients

  • 4 breaded chicken steaks
  • 1 tbsp vegetable oil
  • 1 onion , chopped
  • 2 carrots , chopped into chunks
  • 500ml chicken gravy
  • 2 tsp mild curry powder
  • 1 tbsp smooth peanut butter
  • 2 tbsp soy sauce

To serve

  • pickled red cabbage
  • cooked rice
  • 100g bag crunchy salad

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Cook the chicken following pack instructions.

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

Recipe from Good Food magazine, September 2015

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Overall rating

A star rating of 4.8 out of 5.22 ratings
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