Chicken Katsu Curry - Whitworths

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15% off your first order - use code FIRST15
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15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15

Chicken Katsu Curry

45 minutes
MAKES 2
SAVE ME
PRINT RECIPE
  • For the Katsu Curry Sauce:
  • 100g Whitworths Sunshine Sultanas
  • 600g tub of Japanese Rainbow Miso Glorious SkinnyLicious Soup
  • 1 tbsp. Vegetable Oil
  • 1 Onion
  • 3 Cloves of Garlic
  • 1 Thumb-Sized Piece of Ginger
  • 1 Medium Carrot
  • 1 tsp. Garam Masala Powder
  • 3 tsp. Medium Curry Powder
  • 1 tsp. Turmeric
  • 1 tbsp. Tamari Sauce
  • 1 tbsp. Corn Flour
  • For Chicken:
  • 70g Whitworths Cashews
  • 30g Sesame Seeds
  • 2 Chicken Breasts
  • Soy Based Yogurt
  • 2 Crushed Garlic Cloves
  • 1 tsp rice wine vinegar
  • 1 tsp Sesame Oil
  1. For the Katsu Curry Sauce:
  2. Roughly chop the onion, garlic, ginger and carrot and add to a large saucepan with the vegetable oil over a medium heat and sweat until soft but not brown.
  3. Add the Garam Masala, Medium Curry Powder and Turmeric. Cook for 2-3 minutes stirring constantly. To ensure the spices do not burn scrap the bottom of the pan with a wooden spoon as you go.
  4. Add the Whitworth’s sultanas, corn flour, tamari sauce and Japanese Rainbow Miso Glorious SkinnyLicious soup. Turn the heat down to low and simmer for 30 minutes, stirring occasionally.
  5. Once all the carrot is soft enough to squash with the back of a spoon, blitz to a puree with a stick blender or liquidiser and season to taste.
  6. For the Chicken:
  7. Preheat the oven to 180ºC/350ºF/gas 4.
  8. Add the cashews to a food processor and pulse to a fine bread crumb consistency.
  9. Trim the chicken breast of any excess fat or skin.
  10. In a bowl add the soy yogurt, crushed garlic, rice wine vinegar and sesame oil. Then add the chicken and toss to coat. Cover and marinate in the fridge for at least 2 hours, but preferably overnight.
  11. Remove from the fridge and press the chicken down firmly with the palm of your hand to slightly flatten each chicken breast.
  12. Add the Whitworths cashew crumbs on to a tray. Remove the chicken from the marinade, shake off the excess, then flip in the cashew crumbs to coat evenly.
  13. Pressing down one more time to make them flatten a little more, place the chicken breasts on a lined baking tray and cook for 25 minutes or until cooked through.
  14. Serving Suggestion:
    • Serve with steamed jasmine rice and cucumber
    • As a vegan option, serve the sauce with breaded vegan chicken-style pieces.