Name: Japanese-style chicken katsu curry
Total time: 1500 s
Yield: 4
Ingredients: 2 onion; 1 pack skinless, boneless chicken breast; 4 carrot; 4 tablespoon katsu curry paste; 1 tin reduced fat coconut milk; 350 gram fine French beans; 2 pack microwave basmati rice; 1 tablespoon honey; 1 lime; 25 gram coriander

Step 1

Heat 1 tbsp olive oil in a frying pan over a medium-high heat. Add the onions (2) and chicken (1 pack) , season and fry for 3-5 minutes until lightly golden.

Step 2

Add the carrots (4) and cook for another 3 minutes, then add the katsu curry paste (65 g) along with 100ml water and cook for another minute.

Step 3

Stir in the coconut milk (1 tin) and bring to the boil, then simmer for 15 minutes, adding the French beans (350 g) after around 12 minutes. Meanwhile, cook the rice (2 packs) according to the pack instructions.

Step 4

Add the honey (20 g) , lime juice (1) and most of the coriander (25 g) and cook for another minute.

Step 5

Divide the curry between serving dishes. Serve with the rice and finish with the remaining coriander scattered on top.

Japanese-style chicken katsu curry

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