Thai Style Spiced Katsu Curry Chicken Noodles

Name: Thai Style Spiced Katsu Curry Chicken Noodles with Bell Pepper and Carrot
Total time: 35 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 unit(s) Bell Pepper; 1 unit(s) Carrot; 2 unit(s) British Chicken Breasts; 50 grams Breadcrumbs; 1 sachet(s) Curry Powder Mix; 125 grams Egg Noodle Nest; 45 grams Yellow Thai Style Paste; 180 milliliter(s) Coconut Milk; 10 milliliter(s) Soy Sauce; 15 grams Ginger, Garlic & Lemongrass Puree; 1 unit(s) Egg for Binding; ¼ tsp Salt for the Breadcrumbs; 1 tsp Sugar; 200 milliliter(s) Water for the Sauce

with Bell Pepper and Carrot

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Bringing together Japanese katsu chicken and Thai curried noodles, this dish is a showcase of fusion flavours. Fried until golden and crispy, chicken katsu (also known as 'tori katsu') is a Japanese comfort food loved around the world. The crispy chicken pairs perfectly with the rich, spiced noodles, creating a satisfying and balanced fusion of textures and tastes.

Tags:

Egg(s) not included

•New

•High Protein

Allergens:

Wheat

•Cereals containing gluten

•Egg

•Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 35 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

1 unit(s)

Carrot

2 unit(s)

British Chicken Breasts

50 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

1 sachet(s)

Curry Powder Mix

125 grams

Egg Noodle Nest

(Contains: Wheat, Cereals containing gluten, Egg)

45 grams

Yellow Thai Style Paste

(Contains: Soya)

180 milliliter(s)

Coconut Milk

10 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

15 grams

Ginger, Garlic & Lemongrass Puree

Not included in your delivery

1 unit(s)

Egg for Binding

(Contains: Egg)

¼ tsp

Salt for the Breadcrumbs

1 tsp

Sugar

200 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3244 kJ

Energy (kcal)775 kcal

Fat30.1 g

of which saturates16.3 g

Carbohydrate83.7 g

of which sugars12.7 g

Dietary Fibre9.6 g

Protein45.7 g

Salt5.37 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Rolling Pin

•Baking Paper

•Baking Tray

•Pan

•Sieve

•Medium Saucepan

•Kettle

Instructions

PDF

Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Trim and halve the carrot lengthways (no need to peel). Slice widthways into ½cm thick half moons.

Sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. Season with salt and pepper.

Crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs and half the curry powder into another bowl, season with the salt (see pantry for amount) and pepper.

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.

Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Wipe out the chicken pan. Pop the (now empty) pan back on medium-high heat with a drizzle of oil.

Add the bell pepper and carrots and stir-fry until starting to soften, 5-6 mins.

Meanwhile, boil a full kettle. Pour the boiled water into a medium saucepan with ½ tsp salt and bring to the boil.

Add the noodles and cook until tender, 4 mins. Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Once the veg has softened, add the yellow Thai style paste and remaining curry powder. Fry until fragrant, 1 min more.

Stir in the coconut milk, soy sauce, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat and simmer until thickened slightly, 2-3 mins.

Once thickened, remove from the heat and stir in the ginger, garlic & lemongrass puree. Taste and season with salt and pepper if needed.

Add the cooked noodles to the curry sauce and stir until coated. Add a splash of water if it's looking a little thick.