HelloFresh Turkey Katsu Curry

Add 2 tbsp of oil to a saucepan on medium heat and throw in the onions. Cook for 6 mins before adding in the chopped garlic, carrots, ½ tsp of salt and a good grind of pepper. Cook for a further 5 mins.

Bring 700ml of water to the boil in a pot with ½ tsp of salt for the rice.

When your carrots have been cooking for 5 mins, add in the curry powder and flour and cook for 1 minute before adding 700ml of water and the chicken stock pot along with the honey and soy sauce. Stir continuously and bring to a simmer. Leave to cook for 10-15 mins, then take off the heat, put a lid on, and leave to the side until everything else is ready.

In the meantime, add the rice to your boiling water, put the lid on and cook for 10 mins before taking the pot off the heat and leaving for a further 10 mins. Tip: Don’t take the lid off the pot until the whole 20 mins are up!

While your sauce and rice are cooking, prepare your turkey steaks. Put the turkey steaks in between two sheets of clingfilm and bash them with a rolling pin, until they are 1cm thick.

LH: Put the crème fraîche in one bowl and give it a quick stir to loosen it up. Put the panko breadcrumbs in another bowl with ½ tsp of salt and a good grind of pepper. Spread 1½ tsp of crème fraîche onto each side of the turkey steaks. Sprinkle over the panko breadcrumbs and press them into the crème fraîche on the steaks, making sure they are well attached.

When all of your turkey steaks are coated, add 4 tbsp of oil to a frying pan on medium heat. When the pan is hot, place your turkey steaks in the pan. Cook for 5 mins on one side (or until golden) before turning over and cooking for 4-5 mins on the other side. Tip: You want your breadcrumbs to be golden brown, so adjust the heat up or down as necessary. Pop your cooked turkey steaks on some kitchen paper to absorb any excess oil. Tip: The turkey is cooked when no longer pink in the middle.