Turkey Katsu curry
- 1tbsp vegetable oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1tbsp mild curry powder
- 1tbsp cornflour
- 1tbsp tomato ketchup
- 1tbsp soy sauce
- 1 chicken stock cube, dissolved in 400ml boiling water
- 1tsp garam masala
- 1kg turkey steaks
- 2tbsp plain flour
- 1 egg, beaten
- 50g breadcrumbs
- wholemeal rice, to serve (optional)
- 20g coriander, roughly chopped
Preheat the oven to 200C/180C fan/gas 6.
Heat the oil in a saucepan, add the onion and garlic and sweat over a medium heat for 8mins until soft.
Add the curry powder, cornflour, ketchup and soy sauce and slowly add the hot stock, stirring continuously.
Simmer for 20mins until the sauce resembles the thickness of single cream. Stir through the garam masala.
Meanwhile, sprinkle the turkey with the plain flour, dip in the egg then coat with the breadcrumbs.
Place on a baking tray lined with baking parchment and roast in the oven for 20-25mins until the turkey is cooked through and the breadcrumbs are golden. Cut into strips.
Cook the rice according to packet instructions and serve with the turkey strips drizzled with the katsu sauce and a sprinkle of coriander.