Quick chicken katsu
- olivemagazine
Published: September 24, 2015 at 9:43 AM
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Serves 4
Easy
Total time: 30 mins
0 reviews
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Katsu is a firm favourite for anyone who loves Japanese food. This version cuts out bread crumbing process and uses a ready-made paste, meaning that this can be on the table in 30 minutes - perfect for midweek
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Ingredients
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7cm piece ginger
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1 tsp golden caster sugar
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3 tbsp rice wine vinegar
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170g green beans
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6 tbsp katsu curry paste
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400ml coconut milk
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300g breaded cooked chicken
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250g cooked rice
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1 red chilli
to serve (optional)
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Method
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step 1
Heat the oven to 180C/fan 160C/gas 4. Peel and chop the ginger into matchsticks. Tip into a small bowl with the caster sugar and rice wine vinegar and leave to pickle.
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step 2
Fry 4 tbsp of katsu paste in a frying pan until fragrant, then tip in the coconut milk. Simmer for 10 minutes until thickened.
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step 3
Put the breaded chicken onto a baking sheet and put in the oven for 10-15 minutes until crisp. Blanch a pack of fine beans in boiling salted water for 2 minutes and drain.
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step 4
Tip into the sauce and pour over the crispy chicken. Serve rice, the ginger and red chilli.
Want to know how to make chicken curry? Check out our best chicken curry recipes here…
Indian Chicken Curry Recipe With Garlic and Black Pepper
Authors
olivemagazine
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