How to make the ultimate Plant-Based Chicken Katsu Curry

Are you craving takeaway this weekend?🌱✨ We've got your back with a healthy vegan version of Chicken Katsu Curry that's as tasty as it is guilt-free! 🍛🔥

Ingredients: 🌱🧄 Our Rosemary & Garlic Chicken Style Fillets 🥕 Carrot 🧅 Spring Onion 🍛 Katsu Curry Paste 🥥 Coconut Milk 💧 Water 🌱🥚 Chickpea brine/water (as an egg replacement) 🍞 Breadcrumbs 🌾 Flour 🍚 Rice

Cooking Steps:

1️⃣ Chop the carrots and spring onions. 🔪🥕🧅

2️⃣ Sauté the carrots in a hot pan with some oil. Add Katsu Curry Paste and water, stirring until combined. Cook for a few minutes. 🥘

3️⃣ Pour in the coconut milk, stirring until melted and well combined. Allow the sauce to thicken. 🥄

4️⃣ Coat your Sgaia Rosemary & Garlic Chicken Style Fillets with flour, chickpea brine, and breadcrumbs. 🌿

5️⃣ Deep fry the breaded fillets in hot oil until golden. 🍗

6️⃣ Serve by placing a sliced fillet over a bed of rice, drizzle with sauce, and garnish with spring onions. Add pickled red cabbage for extra flair if you like. 🍚🍛🥢

7️⃣ Dive into a burst of flavours and enjoy your homemade, healthier Chicken Katsu Curry! 🎉