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Chicken katsu curry with pickled cucumber

Chicken katsu curry with pickled cucumber

https://www.coop.co.uk/recipes/chicken-katsu-curry-with-pickled-cucumber

Using ready made chicken goujons is a great shortcut, meaning you can get this Japanese favourite on the table in no time

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    22%
    1869kj 446kcal
  • Fat
    Med 29%
    20.5g
  • Saturates
    Low 13%
    2.5g
  • Sugar
    Med 16%
    14.3g
  • Salt
    Med 29%
    1.74g

% of adult’s reference intake | Carbohydrates per serving : 46g

Ingredients

  • For the pickle:
  • ¼ cucumber, halved lengthways, deseeded and sliced 
  • 1 red chilli, finely sliced (optional)
  • 2 tbsp white wine vinegar
  • 1 tbsp Fairtrade caster sugar
  • 2 x 230g packs Co-op breaded chicken goujons
  • 2 tbsp Co-op rapeseed oil 
  • 1 large onion, finely chopped
  • 1 large carrot, diced 
  • 2 garlic cloves, crushed 
  • 3cm ginger, finely grated 
  • 3 tbsp Co-op mild curry powder
  • 3 tbsp Co-op plain flour
  • 500ml chicken stock, made with 1 stock cube
  • 1 tbsp Co-op Fairtrade clear honey
  • 1 tbsp Co-op light soy sauce
  • ½ tsp dried chilli flakes (optional)
  • Steamed rice, lime wedges and coriander, to serve (optional)

Method

  1. To make the pickle, toss the ingredients together in a non-metallic bowl and set aside until ready to serve (you could make this the day before — just store, chilled, in an airtight container, then remove from the fridge 1 hour before serving)
  2. Cook the chicken according to the pack instructions
  3. While it’s cooking, heat the oil in a pan over a medium heat and fry the onion and carrot for 5-6 mins, until soft
  4. Add the garlic, ginger and curry powder then cook for 2 mins
  5. Sprinkle in the flour before gradually adding the chicken stock, stirring constantly
  6. Stir in the honey and soy sauce, plus chilli flakes, if using
  7. Bring the sauce to the boil, reduce the heat and simmer for 15 mins
  8. Blitz with a stick blender until smooth, then keep warm until ready to serve
  9. When the chicken is ready, spoon over the sauce and serve with steamed rice, lime wedges for squeezing over and coriander — along with the pickled cucumber — if you like

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