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! 🍛🔥 

What you’ll need:

🌱 1 pack of Sgaia Rosemary & Garlic Chicken Style Fillets
🥕 2 carrots, chopped
🧅 3 spring onions, sliced
🥥 200ml coconut milk
🍛 2 tbsp Katsu curry paste (Wagamama and blue dragon have vegan ones)
💧 100ml water
🥚 60ml chickpea brine or plant milk (for your egg replacement when coating the chicken)
🍞 50g breadcrumbs
🌾 40g flour

🍚 Serve with rice & pickled red cabbage/ whatever you fancy

Method:

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 water / plant milk, 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 if you like
7️⃣ ENJOY your homemade, healthier Chicken Katsu Curry!

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! 🎉