Chicken Katsu Curry

INGREDIENTS

• 6 chicken thighs
• 2 brown onions
• 4 carrots
• 250g green beans
• 1 tin coconut milk
• 1 lime – juiced
• 1 handful coriander
• 1 tbsp soy sauce
• 1 heaped tbsp white miso
• 1 tbsp hot curry powder

METHOD

1. Cut chicken into bit-sized pieces, roughly chop green beans, thinly slice onions, grate 1 carrot and cut the other 3 into bite-sized pieces
2. On high heat in a large pan cook onions & chicken for approx. 5mins
3. Add carrot and cook for a further 5mins
4. Add miso, soy and curry powder, cook for 2mins, stirring regularly
5. Add coconut milk and simmer for 8mins
6. Add green beans and cook for a further 3mins
7. Finish with coriander and lime juice
8. Serve with rice

TIPS / TRICKS

• Always prepare and measure out all your ingredients to start with. Especially when it’s the first time making a dish. This may take a few mins longer but it will eliminate any mistakes first time round!
• Substitute chicken breast or tenderloins for thighs if you like
• Use coconut milk NOT cream as the cream will be too thick
• Can be made in advance and reheated to order