Chicken Katsu Curry
A new take on an old, sweet classic? We’re hooked! Spice things up around the dinner table tonight with this Japanese-style Fish Katsu Curry recipe, courtesy of Sandy Eats!
Ingredients
Gorton's seafood
1 package of Gorton’s Beer Battered Fish Fillets
1 tablespoon avocado oil
1 1/2 cups onion, grated
2 cups carrots, diced
2 cups celery, diced
1/2 tablespoon ginger, grated
1/2 tablespoon garlic, grated
4 cups chicken stock
1 pack (3.2 oz) curry
Salt
Pepper
Preparation
Step 1
Cook Gorton’s Beer Battered Fish Fillets according to package, until reaching an internal temperature of 165°F or higher.
Step 2
Heat oil in a dutch oven over medium heat.
Step 3
Add grated onions and cook for about 2 minutes. Add carrots and celery and cook for about 5 minutes.
Step 4
Add ginger and garlic. Stir well and cook for another 2 minutes.
Step 5
Add chicken stock and allow to come to a simmer. Turn heat to low.
Step 6
Skim off any foam that may have developed.
Step 7
Put curry mix into a sieve and place into the pot. This will help the curry blocks melt slowly into the broth and avoid clumps of curry from forming.
Step 8
Add salt and pepper to taste.
Step 9
Cook for another 5 minutes and combine curry mixture with fillets, rice and lettuce in a bowl. Serve and enjoy!
