Turkey Katsu Curry

Ingredients (Serves 2):

For the Curry Sauce:

• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 medium carrots, peeled and roughly chopped
• 2 garlic cloves, minced
• 1 tsp ground ginger 
• 1 ½ tbsp curry powder
• 1 tbsp plain flour
• 400 ml chicken stock
• 1 tbsp soy sauce
• 1 tbsp brown sugar 
• Salt 

For the Turkey Katsu:

• 2 turkey steaks 
• 2 tbsp plain flour
• 1 egg, beaten
• 150g panko breadcrumbs
• vegetable oil, for frying

To Serve: 

• 160g Nice Rice white basmati dry rice (or 1 Nice Rice white basmati ready-to-heat pouch)
• pickled radish, coriander, or spring onions (optional)

Instructions:

Curry Sauce:

1. Heat the oil in a saucepan over medium heat.
   
   
2. Sauté the onion and carrot until softened and fragrant. 
   
   
3. Add the garlic and cook for another 3-4 minutes.
   
   
4. Add the curry powder and ground ginger.  Stir well and cook for 2 minutes to toast the spices. Next add the flour and cook out for a further minute.
   
   
5. Gradually pour in the stock, stirring to avoid lumps, then add soy sauce and brown sugar. 
   
   
6. Simmer the mixture for 10-15 minutes until the carrots are soft.
   
   
7. Blend the sauce until completely smooth. Keep warm.

 Chicken Katsu:

1. Season the turkey steaks with salt. 
   
   
2. Coat each steak in flour, then dip into the beaten egg, and finally coat in panko breadcrumbs. Press gently to ensure the breadcrumbs stick.
   
   
3. Heat about 1/2 inch of vegetable oil in a frying pan over medium heat. Fry the chicken until golden brown and cooked through, about 3-4 minutes per side. Drain on a paper towel. 
   
   
4. Slice the turkey into strips and plate up with Nice Rice white basmati rice. Generously pour over the smooth curry sauce and garnish with pickled radish, coriander, or spring onions.