REN
Fake it Till
You Make it!
Air Fryer Katsu Curry
Serves: 4 | Prep: 10 mins | Cook: 30 mins
This Japanese-style curry is full of flavour and crunch,
yet not as spicy as Indian or Thai curries.
Ingredients:
For the katsu curry sauce
1 tbsp rapeseed oil
1 onion, chopped
2 garlic cloves, crushed
1 carrot, thinly sliced
3cm ginger, peeled and grated
2 tbsp mild curry powder
2 tsp ground turmeric
400ml coconut milk
1 tsp honey
Method:
1. First, make the curry sauce. Heat 1 tbsp of rapeseed oil in a
saucepan, sauté the onions, garlic, ginger, and carrots until
soft (about 8 minutes).
2. Add the ginger and cook for another 30 seconds. Remove
from the heat, then stir in the curry powder and turmeric.
Fold in the coconut milk and honey and season well.
For the chicken
4 small skinless chicken breasts
50g plain flour
2 tbsp SuperValu Signature Tastes
Soy & Ginger Sauce
2 egg yolks, lightly beaten
100g panko breadcrumbs
Oil spray
3. Cover and simmer over low heat for 5-8 minutes. Then,
flatten the chicken fillets evenly.
4. In the meantime, mix the flour with the soy sauce and
enough water in a large bowl to create a light coating batter.
5. Place the breadcrumbs in a second bowl. Dip the chicken
pieces in the flour mixture, then the egg mixture, and finish
in the breadcrumbs, turning until well coated. Place in the
air fryer. Spray with oil and cook for 15-20 minutes until
cooked through (depending on the thickness and sizes of
the chicken pieces).
6. Place some boiled rice in serving bowls, add some curry
sauce and top with the katsu chicken.
7. Serve with spring onion, herbs and lime wedges.
14
GINGER
SAUCE
€2.49
SuperValu Signature Tastes Soy &
Ginger Sauce 255g - €9.76/kg
Prices correct at time of print.
To serve
200g basmati rice, boiled
1 bunch of spring onions, sliced
4 tbsp coriander leaves
1 lime, cut into wedges
uperValu Brand Ambassador
Kevin Dundon
NINJA
2000 SOC
COMPETITION
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