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.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Chicken Stock Pot
Soy Sauce(ContainsGluten, Soya)
Water for the Rice
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.
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.
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.
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.
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.
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!