Chicken & turkey· DF

Chicken Katsu Curry

Name: Chicken Katsu Curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 650g chicken breast, 2cm pieces; 2 (300g) onions, chopped; 300g carrots, diced; 1 (150g) apple, grated; 3 cloves (15g) garlic; 15g fresh ginger; 20g (2 tbsp) mild curry powder; 2g turmeric; 30g plain flour; 15g (1 tbsp) honey; 20ml soy sauce; 15ml rapeseed oil; 1 cube chicken stock cube; 600ml water, to make up the stock

A mild, slightly sweet Japanese-style curry sauce with chicken, carrot and apple. A favourite with children.

makes 20 blocks, about 33p each

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BatchJoy

batchjoy.com/recipes/chicken-katsu-curry/

Illustration of a bowl of Chicken Katsu Curry

Time: 45 min10 min prep · 35 min cook
Makes: 20 blocks
Cost per blockPer block: 33p
Calories per blockCalories: 72 kcal
Spice: 1 of 5

You’ll need

Batch size

blocks

650gchicken breast, 2cm pieces
2 (300g)onions, chopped
300gcarrots, diced
1 (150g)apple, grated
3 cloves (15g)garlic
15gfresh ginger
20g (2 tbsp)mild curry powder
2gturmeric
30gplain flour
15g (1 tbsp)honey
20mlsoy sauce
15mlrapeseed oil
1 cubechicken stock cube
600mlwater, to make up the stock

Allergens: Gluten, Soya. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Sticky rice with a breaded chicken or tofu cutlet · Over noodles with spring onion · Chips and a spoon of sauce

Method

Step 1: Heat the oil in a large saucepan over a medium heat and soften the onions and carrots for 10 minutes.
Step 2: Add the garlic, ginger, curry powder and turmeric for 1 minute, then stir in the flour for 1 minute.
Step 3: Gradually stir in the stock, then add the apple, honey and soy. Simmer for 15 minutes, then blend smooth with a stick blender.
Step 4: Add the chicken and simmer gently until cooked through and the sauce coats the back of a spoon. (12 min)
Step 5: Season, cool and freeze in 70g blocks.

Hotter: use a hot curry powder, or add shichimi pepper at serving.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	72	8.6g	6.5g	1.4g	1.2g	0.42g
Per 3 blocks	216	25.8g	19.5g	4.2g	3.6g	1.26g

Cook’s notes

For proper katsu, serve the sauce over a breaded cutlet; the blocks cover the sauce and a little extra chicken.
Blend it fully for fussy eaters.
Add a pinch of chilli flakes for a little heat.

Serve it

Sticky rice with a breaded chicken or tofu cutlet · Over noodles with spring onion · Chips and a spoon of sauce.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 216 kcal and 25.8g protein before rice, bread or potatoes.

Chicken Katsu Curry questions

Can I make it gluten-free?

Use cornflour instead of plain flour, mixed with a little cold water and stirred in with the stock, and swap the soy sauce for tamari. Check the curry powder and stock cube labels too.

Can I use tofu instead of chicken?

Cubes of firm tofu work. Add them after blending and simmer for about 5 minutes just to heat through, and use a vegetable stock cube.

What kind of apple should I use?

Any eating apple works. A sweet one such as Gala or Braeburn gives the classic mild, fruity flavour; a sharper one makes the sauce a little tangier.