Japanese katsu chicken Curry
Katsu Curry is something that a lot of people never think of making at home but it is really easy to make! It’s the perfect fake-away style meal.
Nutrition (per serving)
M&S Katsu curry paste1 jar
Breaded Chicken escalope's4 breasts
Coconut cream0.75 cups (180 g)
Slice the breaded escalope’s and add to a freezer bag. These do not need cooked yet.
Take the can of coconut cream and add it to a small pan.
Add your Katsu paste and heat gently stirring occasionally.
Take off heat and allow to cool.
Ready for the Freezer
Put your cooled sauce in a sealed freezer bag.
Add it to the larger bag that the escalope’s are in.
Label and put in freezer.
Make sure you write on the bag that your escalope’s are uncooked.
Ready to Eat
Take out bag from freezer and defrost. When ready to eat, put chicken escalope’s on a baking tray for 10-12 minutes at 180ºc. While the chicken is cooking, cook your rice.
When you have 2 minutes to go of cooking time left for the rice, add your sauce to a dish and microwave for 1-2 minutes.
Assemble rice on plate, pile chicken escalope’s on top and pour over sauce.