HelloFresh Turkey Katsu Curry

Add 1 tbsp of oil to a saucepan on medium heat and throw in your onion. Cook for 6 mins before adding in your chopped garlic, carrots, ¼ tsp of salt and a good grind of pepper. Cook for a further 5 mins.

Bring 350ml of water to the boil in a pot with ¼ tsp of salt in preparation for your rice.

When your carrots have been cooking for 5 mins, add in your curry powder and flour and cook for 1 minute before adding 300ml of water and half your stock pot along with your honey and soy sauce. Stir continuously and bring to a simmer, then 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 your 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 is up!

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

Put your crème fraîche in one bowl and give it a quick stir to loosen it up. Put your breadcrumbs in another bowl with ¼ tsp of salt and a good grind of pepper. Coat your bashed turkey steaks first in the crème fraîche then in the breadcrumbs. Add 2 tbsp of oil to a frying pan on medium heat and when the pan is hot, place your turkey steaks in the pan. Cook for 6 mins on one side before turning over and cooking for 5 mins on the other side. Then remove the pan from the heat. Tip: The turkey is cooked when no longer pink in the middle.