1 onion, cut into small chunks
2 carrots, peeled and cut into wedges
400g floury potatoes, peeled and cut into bite-size chunks
½ cauliflower, broken into bite- size florets
For the curry sauce
4 tbsp oil
1 large onion, roughly chopped
2cm piece of fresh ginger, peeled and finely sliced
1 green chilli, chopped
2 garlic cloves, peeled
½ green apple, peeled and chopped
30g mild Madras curry powder
2 tbsp garam masala
750ml vegetable stock (or chicken or beef stock if preferred)
6 tbsp plain (all-purpose) flour
2 tbsp ketchup
2 tbsp soy sauce
For the chicken katsu (optional)
2 skinless, boneless chicken breasts, cut in half horizontally into 2 thin escalopes
Salt and freshly ground black pepper
Plain (all-purpose) flour, for dredging
1 egg, beaten with a splash of milk or water
200g panko breadcrumbs
Oil, for shallow frying
1 For the sauce, combine the oil, onion, ginger, chilli, garlic, tomatoes, apple, banana, curry powder and garam masala in a food processor and blitz to a paste. Pour this into a saucepan and cook on a medium-high heat, stirring often, until the mixture begins to caramelise and the spices become aromatic. Add the stock and bring to the boil.
2 Meanwhile, melt the butter in a separate saucepan and whisk in the flour. Cook on a low heat for about 8 minutes, stirring constantly, until the roux thickens and turns a golden brown colour. Ladle the curry mixture from the other pan into the roux, a little at a time, whisking constantly to incorporate. Add the ketchup and soy sauce. Cook the mixture until it’s quite thick, then transfer to a blender or use an immersion blender to puree until very smooth. Taste and adjust the seasoning with salt.
3 Put the onion, carrots and potatoes in a saucepan and cover with water. Bring to the boil, add the cauliflower and reduce to a simmer.
4 Cook for about 10 minutes, or until everything is tender. Drain and return to the pan, and pour in the curry sauce. Bring everything back to a simmer.
5 To make the chicken katsu, season the chicken breasts well with salt and pepper, then dredge in flour. Soak them in the beaten egg, then coat them thoroughly with the panko. Heat a little oil (about 2mm in depth) in a large frying pan (skillet) over a medium heat. Lay the breaded chicken in the oil and cook for 5–6 minutes on each side. Remove and drain on kitchen paper or a wire rack. Leave to rest briefly before slicing.
6 Serve the sliced chicken katsu with a helping of rice, and of curry – on top, or on the side, as you prefer.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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