Quick katsu curry

• breaded chicken4

  steaks

• vegetable oil↗1 tbsp tbsp
• onion↗1

  chopped

• carrot↗2

  cut into pieces

• chicken gravy500ml ml
• soft curry powder↗2 tsp tsp
• smooth peanut butter↗1 tbsp tbsp
• soy sauce↗2 tbsp tbsp
• pickled red cabbage↗
• boiled rice
• crunchy salad packet100g g

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Prepare the chicken according to the package instructions.

2. 2

   Meanwhile, to make the katsu sauce, heat the oil in a medium saucepan and sauté the onion and carrot for about 8–10 minutes until they become soft but not golden. Transfer the onion and carrot to a blender. Add the gravy, curry powder, peanut butter and soy sauce, then blend until very smooth. Return the sauce mixture to the pot and heat until it boils, stirring frequently.

3. 3

   Slice the chicken into strips, divide it among 4 plates, then drizzle with katsu sauce. Add a spoonful of pickled red cabbage to each serving and serve with boiled rice and salad leaves.