Katsu Curry Cooking Sauce

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Japanese Inspired Classic Katsu Curry

  • 250g (about) boneless skinless chicken breasts, cut into fairly even small chunks (can also be pork, chicken, tofu, or other vegetables)

  • 1 tbsp oil

  • 250g potatoes, cut into small chunks

  • 250g carrots, cut into small chunks

  • MiniKitchen Katsu Curry Cooking Sauce

COOK potatoes and carrots in any method you prefer (steam, microwave, boil, roast)

SAUTE chicken or other protein in a pan with oil until mostly cooked, approx 3-4 minutes

ADD MiniKitchen Katsu Curry Cooking Sauce and the prepared vegetables to the pan, adding a few tbsp of water to create the texture of your choice (Hint: Add the water to the jar and shake - this will ensure no waste)

HEAT on med-high to a light boil and simmer lightly for approx 10 minutes until protein is completely cooked.

SERVE with naan bread or with rice as pictured

Damini Mohan