Katsu Turkey Curry
with broccoli, coriander and chilli
A recipe conveniently customised just to your liking.
Tags:
Egg(s) not included
•Family Friendly
Allergens:
Cereals containing gluten
•Wheat
•Mustard
•Egg
The quantities provided above are averages only.
Total
Cooking Time
DifficultyEasy
Ingredients
Serving amount
320 grams
Irish Turkey Breast
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
1 sachet(s)
Korma Curry Paste
(Contains: Mustard)
2 sachet(s)
Honey
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 unit(s)
Chilli
5 grams
Coriander
1 unit(s)
Broccoli
150 grams
Rice
1 unit(s)
Garlic
Not included in your delivery
1 unit(s)
Egg
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3570 kJ
Energy (kcal)853 kcal
Fat25 g
of which saturates3.3 g
Carbohydrate99.4 g
of which sugars12.5 g
Dietary Fiber6.8 g
Protein57.1 g
Salt2.1 g
Potassium316.8 mg
Calcium48.7 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pan with Lid
•Pot with Lid
Cooking steps
1
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Once cooked, remove the pot from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the coriander (stalks and all).
- Halve the chilli and discard the core and seeds. Finely chop.
- In a small bowl, create the katsu sauce by mixing the honey, korma paste and aioli.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the broccoli and fry for 2-3 mins.
- Stir in the garlic, lower heat to medium and cook for 1 min.
- Add a splash of water and cover with a lid or some foil. Cook until tender, 4-5 mins.
- Remove from the pan, set aside and cover to keep warm.
TIP: Reserve pan for later use.
4
- Beat one egg (per 2P) in a medium bowl.
- Add the breadcrumbs to another bowl. Season with salt and pepper.
- Season the turkey with salt and pepper.
- Dip the turkey in the egg, then the breadcrumbs. IMPORTANT: Wash hands and equipment after handling raw turkey.
5
- Return the pan to high heat with just enough oil to cover the bottom.
- Once hot, carefully lay the turkey into the pan.
- Fry the turkey until browned, 5-8 mins each side. Season with salt and pepper. IMPORTANT: Turkey is cooked when no longer pink in the middle.
6
- Remove the turkey from the pan and thinly slice.
- Fluff up the rice with a fork and divide between plates.
- Top with the crumbed turkey and pan-fried broccoli.
- Drizzle the katsu sauce over the turkey and rice.
- Finish with a scattering of chopped coriander and chilli (use less if you don't like spice).
