Chicken Katsu Curry | Kerry Villers and Birds Eye
- 5 years ago
In this sponsored collaboration with Birds Eye, Mumsnet influencer Kerry from Kerry Villers whips up a 20 minute dinner: Chicken Katsu Curry. A great curry dish to introduce kids to new flavours. Full recipe below.
Subscribe to Kerry Villers at: https://www.youtube.com/channel/UCBD7zuk9RcYPIXY6RJRlyYg
Ingredients:
Sauce
1 tbsp. tikka masala paste
2 tbsp. low salt soy sauce (reduced to low salt)
100ml half fat coconut milk (reduced to half fat)
100ml vegetable or chicken stock
1-2 tbsp. honey
The rest
4 x Birds Eye Crispy Chicken (sliced)
1 cup (approx. 200g) rice
1 tbsp. sesame oil
1 x red pepper (thinly sliced)
½ x green pepper (thinly sliced)
1 x carrot (thinly sliced)
3 x spring onions (finely chopped)
8-10 x mangetout (cut into inch sized bites)
3-4 x baby corns (cut into small round slices)
2 x cloves of garlic (minced)
Fresh coriander to garnish (optional)
Method:
1. Pre heat the oven as per the instructions on the packet of Bird’s Eye Crispy Chicken and place in the oven to cook for the specified time.
2. Chop and prepare the veg.
3. Cook the rice in a rice cooker or saucepan according to the instructions on the pack.
4. While the rice and chicken are cooking, make the sauce. Mix the tikka masala paste (or your preferred curry paste), soy sauce, stock, coconut milk and honey in a saucepan and bring to the boil. Leave to simmer and reduce.
5. Preheat the sesame oil in a wok or frying pan adding the vegetables and garlic once hot. Stir fry until softened and set aside.
6. Place a portion of rice and vegetables in a bowl and drizzle the katsu sauce across.
7. Take the chicken out of the oven, slice and place on top of the rice.
8. To finish, drizzle on a touch more sauce and garnish with coriander.
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Subscribe to Kerry Villers at: https://www.youtube.com/channel/UCBD7zuk9RcYPIXY6RJRlyYg
Ingredients:
Sauce
1 tbsp. tikka masala paste
2 tbsp. low salt soy sauce (reduced to low salt)
100ml half fat coconut milk (reduced to half fat)
100ml vegetable or chicken stock
1-2 tbsp. honey
The rest
4 x Birds Eye Crispy Chicken (sliced)
1 cup (approx. 200g) rice
1 tbsp. sesame oil
1 x red pepper (thinly sliced)
½ x green pepper (thinly sliced)
1 x carrot (thinly sliced)
3 x spring onions (finely chopped)
8-10 x mangetout (cut into inch sized bites)
3-4 x baby corns (cut into small round slices)
2 x cloves of garlic (minced)
Fresh coriander to garnish (optional)
Method:
1. Pre heat the oven as per the instructions on the packet of Bird’s Eye Crispy Chicken and place in the oven to cook for the specified time.
2. Chop and prepare the veg.
3. Cook the rice in a rice cooker or saucepan according to the instructions on the pack.
4. While the rice and chicken are cooking, make the sauce. Mix the tikka masala paste (or your preferred curry paste), soy sauce, stock, coconut milk and honey in a saucepan and bring to the boil. Leave to simmer and reduce.
5. Preheat the sesame oil in a wok or frying pan adding the vegetables and garlic once hot. Stir fry until softened and set aside.
6. Place a portion of rice and vegetables in a bowl and drizzle the katsu sauce across.
7. Take the chicken out of the oven, slice and place on top of the rice.
8. To finish, drizzle on a touch more sauce and garnish with coriander.
Like this? Subscribe to the YouTube channel for more Mumsnet content. New videos every week: http://tiny.mn/1k47ooT
Want to get involved? Join the Mumsnet vloggers' network - just email us at influencers@mumsnet.com
Like Mumsnet on Facebook: https://www.facebook.com/mumsnet
Follow Mumsnet on Twitter: @mumsnettowers
Follow Mumsnet on Instagram: @mumsnettowers