Easy Chicken Nugget Katsu Curry

I had decided life is too short to breadcrumb chicken to try a proper Katsu curry on my kids, but then I saw an ad on Facebook for a blog post about a Katsu curry made with chicken nuggets.

I fine tuned my Katsu sauce recipe and this was declared the best dinner ever.  Well the nuggets were, and could we have this again soon, possibly without the sauce?

Serves 4
1 pack frozen chicken nuggets (42 nuggets)
1 mug of basmati rice

1 tbsp sunflower oil
1 onion, peeled and roughly chopped
5 garlic cloves, peeled & chopped
2 carrots, peeled and chopped
1 tbsp medium curry powder
500ml boiling water
1 chicken stock cube
1 tbsp garam masala
2 tbsp plain flour
1 tbsp honey
2 tbsp soy sauce

Start with the sauce.

Fry the onion over a gently heat until soft.  Add the carrot and garlic and soften for a few more minutes.  Stir in the curry powder then add the water and stock cube when the smell of the cooking curry powder hits you.  Cover and simmer for 20 minutes to soften the vegetables.  Take off the heat.

At this point put the chicken nuggets in the oven and begin cooking the rice.

Sprinkle the flour over the sauce then liquidise carefully with a stick blender.  Add the honey and soy and simmer gently, stirring from time to time, whilst you finish cooking the chicken nuggets and rice.

I have a slow cooker Chicken Katsu Curry recipe here

Twitter: Leesa@sunhillcurry
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