Transform ready-made breaded chicken steaks into a speedy Japanese-style supper with a spicy, nutty curry sauce
Prep:15 mins
Serves 4
4 breaded chicken steaks1 tbsp vegetable oil1 onion, chopped2 carrots, chopped into chunks500ml chicken gravy2 tsp mild curry powder1 tbsp smooth peanut butter2 tbsp soy sauce
STEP 1Heat oven to 200C/180C fan/gas 6. Cook the chicken following pack instructions.STEP 2Meanwhile, to make the katsu sauce, heat the oil in a medium saucepan and fry the onion and carrots for around 8–10 mins or until soft, but not golden. Transfer the onion and carrot to a blender. Add the gravy, curry powder, peanut butter and soy sauce, then whizz until very smooth. Pour the sauce mixture back into the pan and heat until simmering hot, stirring frequently.STEP 3Slice the chicken into strips, divide between 4 plates, then pour the katsu sauce over. Add a spoonful of pickled red cabbage to each portion and serve with cooked rice and salad leaves.
