CURRY IN A HURRY

READY IN 25 MINUTES, THIS QUICK AND EASY CHICKEN DISH WILL BE YOUR NEW FAMILY FAVOURITE

EASY JAPANESE CHICKEN KATSU CURRY

Serves: 4

INGREDIENTS

Vegetable oil, to shallow-fry 4 crumbed chicken schnitzels 500ml (2 cups) salt-reduced chicken stock

75g (1 ⁄4 cup) miso paste

1 brown onion, cut into thin rings 2 tsp mild curry powder

80g (1 ⁄3 cup) Kewpie Mayonnaise 1 tbsp wasabi paste

450g pkt microwave jasmine rice 2 carrots, peeled, cut into thin strips 2 cucumbers, peeled into ribbons 4 red radishes, thinly sliced

1 tbsp black sesame seeds

60g (1 ⁄3 cup) pickled ginger

METHOD

Pour the oil into a large heavy-based frying pan to a depth of 3cm. Heat over medium-high heat (when the oil is ready, a cube of bread will turn golden in 15 seconds). Add the chicken. Cook for 2 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain, reserving the oil. Heat the stock in a small saucepan over medium-high heat for 3 minutes or until warm. Remove from heat and whisk in miso. Meanwhile, heat 1 tbsp reserved oil in a small frying pan over medium heat. Add the onion and cook, stirring, for 3 minutes or until soft. Add the curry powder and stir for 30 seconds or until aromatic. Stir miso mixture into the onion mixture. Bring to boil then reduce heat. Simmer for 3-5 minutes or until sauce thickens slightly. Combine mayo and wasabi in a small bowl. Thickly slice the chicken. Warm rice following packet directions and divide among serving bowls. Top with chicken, curry sauce, carrot, cucumber, radish and sesame seeds. Serve with ginger and wasabi mayo.