HelloFresh Turkey Katsu Curry
As you can imagine, down at the Fresh Farm, lunch is a pretty big deal. We all sit around our long table and discuss our lunch decisions; the hands-down HelloFresh favourite lunch is undeniably the Katsu Curry (Elliot once managed to eat two and a half portions in one sitting!). In light of this HelloFresh obsession, Mimi decided to recreate a version for our lovely customers. Enjoy!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Onion
4
Garlic Clove
4
Carrot
1.5
Curry Powder Mix
2
Flour
(Contains Cereals containing gluten)
1
Chicken Stock Pot
2
Honey
3
Soy Sauce
(Contains Cereals containing gluten, Soya)
2
Basmati Rice
4
British Turkey Steaks
1
Creme Fraiche
(Contains Milk)
7
Panko Breadcrumbs
(Contains Cereals containing gluten)
Nutritional information
Utensils
Instructions
Cut the onions in half through the root, peel and slice into thin half moon shapes. Peel and finely chop the garlic. Peel the carrots, cut them in half lengthways and then chop into half moon shapes about 1cm wide.
Add 2 tbsp of oil to a saucepan on medium heat and throw in the onions. Cook for 6 mins before adding in the chopped garlic, carrots, ½ tsp of salt and a good grind of pepper. Cook for a further 5 mins.
Bring 700ml of water to the boil in a pot with ½ tsp of salt for the rice.
When your carrots have been cooking for 5 mins, add in the curry powder and flour and cook for 1 minute before adding 700ml of water and the chicken stock pot along with the honey and soy sauce. Stir continuously and bring to a simmer. Leave to cook for 10-15 mins, then take off the heat, put a lid on, and leave to the side until everything else is ready.
In the meantime, add the rice to your boiling water, put the lid on and cook for 10 mins before taking the pot off the heat and leaving for a further 10 mins. Tip: Don’t take the lid off the pot until the whole 20 mins are up!
While your sauce and rice are cooking, prepare your turkey steaks. Put the turkey steaks in between two sheets of clingfilm and bash them with a rolling pin, until they are 1cm thick.
LH: Put the crème fraîche in one bowl and give it a quick stir to loosen it up. Put the panko breadcrumbs in another bowl with ½ tsp of salt and a good grind of pepper. Spread 1½ tsp of crème fraîche onto each side of the turkey steaks. Sprinkle over the panko breadcrumbs and press them into the crème fraîche on the steaks, making sure they are well attached.
When all of your turkey steaks are coated, add 4 tbsp of oil to a frying pan on medium heat. When the pan is hot, place your turkey steaks in the pan. Cook for 5 mins on one side (or until golden) before turning over and cooking for 4-5 mins on the other side. Tip: You want your breadcrumbs to be golden brown, so adjust the heat up or down as necessary. Pop your cooked turkey steaks on some kitchen paper to absorb any excess oil. Tip: The turkey is cooked when no longer pink in the middle.
Serve your rice in bowls with a spoonful of curry sauce on top. Cut your turkey steaks into slices about 2cm wide and pop them on top. Voilà!
