Turkey katsu curry

Turkey Katsu curry

Katsu is an amazing Japanese dish that is so easy to rustle up at home

By , 03 January 2017

(2 votes)

Turkey Katsu curry
  • 40 Mins

  • Serves: 4

Nutritional Info
Each 399g serving contains
  • Energy

    1803KJ

    431KCAL

    22%
  • Fat

    7.6g

    low

    11%
  • Saturates

    1.2g

    low

    6%
  • Sugars

    4.4g

    low

    5%
  • Salt

    1.60g

    med

    27%
of your reference intake.
Typical energy values per 100g: 452kJ/108kcal.
Ingredients
  • 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
Method
  • 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.