Water, wheat flour (gluten), tomato paste, honey, rapeseed oil, garam masala, carrots, soy sauce [water, soybeans, wheat, salt], butter, (milk), vegetable bouillon [potato, salt, sugar, leek extracts, tomato powder, spices, herbs, laurel, white pepper, carrot powder and parsley extracts], sugar, spirit vinegar, salt, spice, black pepper

Allergens: see ingredients in bold. Made in a factory using nuts.

✓ Suitable for vegetarians
✓ No nuts

No artificial preservatives.

Thanks to Somerset Foodie for allowing us to feature this recipe. Please click here to see the original.

Courses: Main
Serves: 4

Ingredients

• 120g Karimix Katsu Curry Paste
• 2tbsps Fussels Chilli Oil
• 1x White Onion, finely diced
• 250ml Chicken Stock
• 1x 400ml Can Coconut Milk
• 1tbsp Dark Soy Sauce
• 4 Medium Chicken Breasts, sliced horizontally to make 8 thinner breasts
• Sea Salt & Pepper
• 150kg Panko Breadcrumbs
• 2 Eggs, beaten
• 100g Plain Flour
• 150ml Fussels Rapeseed Oil
• 200g Basmati Rice, washed and soaked in cold water for 20 minutes
• 2x Spring Onions, finely sliced
• Mixed Salad leaves to garnish

Instructions

1. Wash rice and leave soaking for about 20 minutes, and pre-heat the oven to 180 C.
2. Heat up the chilli oil in a saucepan or deep frying pan and gently fry the onions for 2 or 3 minutes. Add in the Katsu Curry Paste, stir through and continue cooking for 3 or 4 minutes.
3. Whilst the onions are cooking, horizontally slice your chicken breasts through to make thinner breasts and season them well with salt and pepper. Let them sit for a few minutes to absorb the salt and pepper.
4. Boil a kettle and mix up the chicken stock. Now add this to the onions and curry paste. Bring this up to a simmer and add in the can of coconut milk. You can now leave that to gently simmer for 15-20 minutes so that the liquid reduces and the sauce thickens up.
5. Time to get the rice on, bring two cups of water to the boil (twice the volume of rice), add a couple of pinches of salt and cook, with the lid on, for 10 minutes.
6. To breadcrumb the chicken, dust each breast in flour, drench in the beaten egg and finally roll in the panko breadcrumbs. Heat the rapeseed oil in a frying pan and fry the chicken for about a minute on each side, until the breadcrumbs are nice and golden. You can cook them in batches, removing them to a tray to finish for 5 minutes in the oven. Once cooked through, leave them to rest for a few minutes on the side.
7. Check on the rice, it should have absorbed all the water, be nice and tender and fluffy. Turn the heat off and you can leave in the pan for a few minutes whilst you finish the last few bits.
8. The sauce should have thickened up now and reduced down. Pour it through a sieve to remove the onion pieces and you’ll have a beautifully silky smooth curry sauce.
9. In the centre of each plate, pile on a generous spoonful of rice and top with the breaded chicken. Garnish with the salad leaves and pour over the sauce. Finally top with a few spring onions.