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Turkey Katsu

Turkey Katsu

with Star Anise Rice

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Weirdly, the Japanese consider curry to be a Western dish. It was introduced to them in the 19th century by the British who had, of course, adapted it from India. No doubt that the Japanese have made it their own. Katsu curry is practically a national dish and we can see why. Sweet-spicy sauce over golden breadcrumbed meat hits the spot every time.

Tags:Spicy
Allergens:MilkGlutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Onion

2 unit(s)

Garlic Clove

2 unit(s)

Carrot

2 unit(s)

Turkey Steak

1 pot(s)

Creme Fraiche

(ContainsMilk)

50 grams

Panko Breadcrumbs

(ContainsGluten)

1 unit(s)

Star Anise

1 unit(s)

Chicken Stock Pot

150 grams

Basmati Rice

1.5 tsp

Curry Powder

24 grams

Plain Flour

(ContainsGluten)

1 tbsp

Honey

1.5 tbsp

Soy Sauce

(ContainsGluten, Soya)

1 bag(s)

Baby Spinach

Not included in your delivery

300 milliliter(s)

Water for the Rice

300 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3364 kJ
Energy (kcal)804 kcal
Fat19.0 g
of which saturates12.0 g
Carbohydrate116 g
of which sugars27.0 g
Protein45 g
Salt5.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Grater
Large Pan
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Halve, peel and thinly slice the onion into half moons. Peel and grate the garlic (or use a garlic press). Peel the carrot and remove the top and bottom, then cut in half lengthways and slice into thin half moons. Put the turkey steaks between two sheets of clingfilm and bash with a rolling pin until 1cm thick. Tip the crème fraîche in one shallow bowl with a pinch of salt and black pepper and the panko breadcrumbs in another.

2

Pour the water for the rice (amount specified in the ingredient list) into a large saucepan on high heat with the star anise and half the chicken stock pot. Once the water is boiling, add the basmati rice and stir. Bring back to the boil, pop a lid on the pan, turn the heat to medium-low and cook for 10 mins. Remove the pan from the heat and leave for another 10 mins with the lid on. TIP: The rice will finish cooking in its own steam.

3

Put a splash of oil in another large saucepan on medium heat and add the onion. Cook until soft, 5 mins. Then add the carrot, a pinch of salt and a good grind of black pepper. Stir and cook for a further 5 mins. Add in the garlic, curry powder and flour. Stir and cook for 1 minute more.

4

Add the water to the pan (amount specified in the ingredient list) along with the remaining chicken stock pot, the honey and soy sauce. Stir continuously and bring to a simmer. Cook until the sauce is thick and the carrots are tender, 10 mins. Take off the heat, stir in the baby spinach and allow it to wilt. Pop a lid on and set aside.

5

Meanwhile, spread each turkey steak with a spoonful of the seasoned crème fraîche. You want a thin layer on each side, just enough so the breadcrumbs can stick. Transfer the turkey to the bowl of breadcrumbs and coat both sides. Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, lay in the turkey and cook until golden brown on one side, 3-4 mins. Turn carefully and cook the other side, another 3-4 mins.

6

Once the turkey is ready, carefully transfer it to a chopping board. TIP: The turkey is cooked when it is no longer pink in the middle. Leave for a couple of mins then slice into 1cm wide strips. Remove the star anise from the rice and fluff it up with a fork. Serve in bowls with the curry sauce spooned over and the turkey slices on top. Enjoy!