20 mins
preparation
Intermediate
4
Servings
Quick, nutritious and delicious. The whole family will love this delicious 20 minute Chicken Katsu Curry from Toby & Roo.
All Birds Eye Frozen Chicken products are made with 100% chicken breast. Our products contain no hidden sugars or artificial colours or flavours, and are a good source of protein when eaten as part of a balanced diet. So go on and try this tasty chicken katsu curry recipe today!
Our method
Pre heat the oven as per the instructions on the Birds Eye Crispy Chicken Breasts packet and place in the oven to cook for the recommended time.- Prepare the veg – chop the veggies really small if you’re catering for little ones!
- Cook the rice as per instructions (boil in a bag is great for ease!).
- While the rice and chicken are cooking, make the sauce.
- Mix the tikka masala paste, soy sauce, stock, coconut milk and honey in saucepan and bring to the boil. Leave to simmer and reduce.
- Preheat the sesame oil (or vegetable oil if you prefer) in a wok or large frying pan, and then add the veggies and garlic once hot. Fry until softened (keep stirring!) and set aside.
- Plate up! First add a layer of fluffy rice, then a good portion of veg, the sliced Birds Eye Crispy Chicken, and finally a drizzle of your katsu sauce. Finally, add a handful of coriander on top for a bit of colour.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
1
Carrot
1
Red pepper
1
tablespoon
Sesame oil
3 - 4
Baby corn
4 Crispy Chicken in Tempura Batter
8-10
Mange tout cut into inch sized bites
2
clove
Garlic, minced
100
ml
Light coconut milk
3
finely chopped Spring onions
1-2
tablespoons
Honey
2
tablespoons
Low salt soy sauce
200
g
Rice
1
tablespoon
Tikka masala paste
100
ml
Vegetable stock
