Katsu Curry Bowl
Introduction
- Prep time
- 15 mins
- Cooking time
- 30 mins
- Serves
- Serves 4
- Summary
- Ingredients:
- 7cm ginger piece
- 1 tsp golden caster sugar
- 3 tbsp rice wine vinegar
- 170g green beans
- 400ml coconut milk
- 300g breaded cooked chicken
- 250g cooked rice
- 1 red chilli, to serve (optional)
- 6 tbsp Katsu Curry Paste
Cooking Method
Heat the oven to 180°C /fan 160°C /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
Fry four tablespoons of Katsu Curry Paste in a frying pan until fragrant, then tip in the coconut milk. Simmer for 10 minutes until thickened
Put the breaded chicken onto a baking sheet and put in the oven for 20 minutes until crisp. Blanch a pack of fine beans in boiling salted water for 2 minutes and drain.
Tip into the sauce and pour over the crispy chicken. Serve rice, the ginger and red chilli.
