Creamy Katsu Curry | Better Naked

Suitable for vegetarian

Creamy Katsu Curry
SERVES 4 | PREP 25 | COOK 35

Ingredients

    Sauce

  • 2 tbsp plain flour
  • 2 tbsp curry powder
  • 2 tbsp vegetable oil
  • 2 tsp each of honey and soy sauce
  • 1 onion, finely chopped
  • 1 thumb ginger, roughly chopped
  • ½ tsp turmeric
  • 1 carrot, grated
  • 6 cloves garlic, roughly chopped
  • 250ml each of chicken or vegetable stock, and coconut milk
  • Salt to season

    Coating

  • 1 pack Better Naked Without the Cluck Nuggets or Tikka Pieces
  • 280g plain flour
  • 280g panko breadcrumbs
  • 2 tsp black pepper
  • 2 tsp salt
  • 3 beaten eggs (for vegan – mix coconut milk/plain yogurt)
  • Coriander, chopped

Method

  • Inspired by Wagamama, this creamy katsu curry is meatfree and combines curry powder, turmeric, stock, coconut milk and soy sauce with Naked Without the Cluck nuggets.

     

    Next stir in flour, curry powder and turmeric so lumps are smoothed out.

     

    Gradually stir in your stock, coconut milk, soy sauce and honey.

     

    Then put the mixture into a blender and pulse it until a creamy smooth katsu sauce forms.

     

    Next return the katsu sauce to the wok and stir in a large squeeze of lime juice.

     

    Separately, coat the Better Naked Without the Cluck Nuggets  or Tikka pieces – firstly in the seasoned flour then dipped in egg wash (or vegan alternative) and finally coat in breadcrumbs.

     

    Fry the coated nuggets in hot oil until crispy and browned on each side, then remove and place on greaseproof paper.

     

    Serve the katsu curry with rice, topped with the meatfree chicken Nuggets. Garnish with coriander. Perfect dinner for meatfree days adn suitable for vegetarian.

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