Katsu curry

1 onion
1 carrot
1 garlic clove
5cm piece of ginger
1 reduced-salt chicken stock cube
1x15ml spoon or spray oil
¼ x 5ml spoon turmeric
½ x 5ml spoon curry powder
1 x 15ml spoon plain flour
2 x 15ml spoons reduced-salt soy sauce
1 x 5ml spoon honey
1 x 5ml spoon rice vinegar
½ x 5ml spoon garam masala
2 x 15ml spoon cornflour
Black pepper
100g breadcrumbs
2 chicken fillets

To serve (optional)
½ cucumber or 1 carrot
½ lime

Baking tray, greaseproof paper, chopping board x2 , vegetable peeler, sharp knife, garlic press, grater, measuring jug, kettle, heat-resistant spoon, frying pan, measuring spoons, 3 bowls or deep plates, hand blender.

1. Line a baking tray with greaseproof paper.

2. Preheat the oven to 220° or Gas mark 7.

3. Prepare the ingredients for the curry sauce:

• peel and finely chop the onion;
• peel and chop the carrot;
• peel and crush the garlic clove;
• peel and grate the fresh ginger;
• crumble the stock cube into a measuring jug, add 300ml boiling water and stir until dissolved. 

4. Add oil to the frying pan, place over a medium heat and add the onion, garlic, carrot and ginger. Sauté for 3-4 minutes until soft and the onions begin to caramelise.

5. Stir in the turmeric and curry powder and cook for one minute.

6. Stir in the flour and cook for 1-2 minutes.

7. Gradually stir in the stock. Add the soy sauce and honey and simmer stirring occasionally for about 10 minutes.

8. Stir in the rice vinegar and garam masala. 

9. Place the cornflour in a bowl and add 1-2 x 15ml spoons water. Season with black pepper and stir well.

10. Prepare the chicken on a clean chopping board:

• remove any fat or gristle on the chicken fillet; 
• slice into smaller fillets;
• place the breadcrumbs, flour and milk in separate bowls;
• dip the chicken into the flour mixture;
• then dip the chicken into the milk;
• lastly, dip the chicken in the breadcrumbs, turn each fillet over to make sure it is evenly coated. 

11. Place the coated chicken fillets on the lined baking tray. Cook for 10-15 minutes until golden brown and cooked through.

12. Blitz the curry sauce using hand blender. Add a little extra water if needed. Taste to check seasoning.

13. Serve the chicken with rice, topped with the curry sauce.

14. Garnish with cucumber or carrot ribbons and lime wedges.

• Focus on fibre: Serve with brown rice to boost the fibre content of the dish. 
• Serving suggestion: Serve with cucumber or carrot ribbons. 
• Turn up the flavour: Ready-made curry powder can be substituted with 2 x 15ml spoons ground coriander, 1 x 15ml spoon ground cumin, 2 x 5ml spoons ground turmeric and 1 x 5ml spoon of ground ginger. Use ½ x 5ml spoon of the home-made curry powder in this recipe.
• For a vegetarian alternative: Replace the chicken with tofu for a vegetarian alternative to this dish. 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat alternative. For those with an allergy to gluten, use a gluten free flour and breadcrumbs. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves two portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?