{"id":11171,"date":"2022-04-28T14:07:24","date_gmt":"2022-04-28T13:07:24","guid":{"rendered":"https:\/\/insider.fairwayfoodservice.com\/?p=11171"},"modified":"2023-09-07T16:56:26","modified_gmt":"2023-09-07T15:56:26","slug":"chicken-katsu-curry-crunchy-slaw-2","status":"publish","type":"recipe","link":"https:\/\/insider.thewholesalegroup.co.uk\/recipe\/chicken-katsu-curry-crunchy-slaw-2\/","title":{"rendered":"Chicken Katsu Curry (&#038; Crunchy Slaw)"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">INGREDIENTS<\/h2>\n\n\n\n<p><strong>Serves 4<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2 heaped tsp of mild curry powder<\/li><li>1 tsp ground turmeric<\/li><li>1 tsp ground cumin<\/li><li>1 tsp ground coriander<\/li><li>1 tsp mild chilli powder (adapt to your preference)<\/li><li>2 tsp of mustard seeds<\/li><li>5 cardamom pods<\/li><li>2 cloves of garlic<\/li><li>Thumb sized piece of fresh ginger<\/li><li>1.5 tbsp of tomato puree<\/li><li>1 vegetable stock cube<\/li><li>2 tbsp olive oil<\/li><li>2 large aubergines (roughly 400g)<\/li><li>100g red split lentils<\/li><li>2 tbsp Alpro soya coconut yoghurt or any full fat yoghurt\/creme fresh (if it\u2019s low fat it will split)<\/li><li>Fresh coriander<\/li><li>2 large pieces of stem ginger in syrup<\/li><li>Salt and pepper to season<\/li><\/ul>\n\n\n\n<p><strong>To serve:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Toasted coconut flakes<\/li><li>Mango chutney<\/li><li>Coconut yoghurt<\/li><\/ul>\n\n\n\n<div style=\"height:45px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">METHOD<\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li>Dice the aubergine into quarter, 1.5cm chunks, then fry in a pan until golden, with oil and a pinch of salt<\/li><li>While frying, measure out all the dry spices and finely grate your ginger and garlic<\/li><li>Once the aubergine has slightly browned, decant into a bowl and set aside<\/li><li>In a large wok style frying pan, fry off the dry spices for 1-2 minutes, until they start to release their flavour<\/li><li>Now add in the garlic, ginger, tomato paste and a tablespoon of oil and sweat for 1 minute<\/li><li>Return the aubergine to the pan and coat fully in the spices<\/li><li>Now pour in 1ltr of vegetable stock, followed by the lentils<\/li><li>Leave to simmer on a low heat for 30 minutes, until the lentils and aubergine are soft and the liquid has reduced. If you have a lid, I\u2019d put one on for 20 minutes of the cooking, so it doesn\u2019t reduce too fast \u2013 keep an eye on this, stirring occasionally and adding more water if needed<\/li><li>While this cooks, think about what you\u2019d like to serve it with, I have mine with simple couscous and flatbreads<\/li><li>Now is also a good time to prep your chopped coriander and toast your coconut ahead of serving<\/li><li>After 30 minutes, add in your chopped stem ginger, as well as a good tbsp of the syrup \u2013 more or less depending how sweet you like it and cook through for a further 5 minutes<\/li><li>Just before serving, add in two tablespoons of yoghurt and swirl through \u2013 I like Alpro coconut the best<\/li><li>Once ready, serve in bowls with your couscous and top with the toasted coconut, mango chutney, fresh coriander and an extra spoonful of coconut yoghurt.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS Serves 4 2 heaped tsp of mild curry powder 1 tsp ground turmeric 1 tsp ground cumin 1 tsp ground coriander 1 tsp mild chilli powder (adapt to your preference) 2 tsp of mustard seeds 5 cardamom pods 2 cloves of garlic Thumb sized piece of fresh ginger 1.5 tbsp of tomato puree 1 [&hellip;]<\/p>\n","protected":false},"author":571,"featured_media":10080,"template":"","meta":[],"categories":[377,500,375],"tags":[538,535,557,567],"keydate":[663],"supplier_sponsor":[],"class_list":["post-11171","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","category-recipes-mains","category-recipes-seasonal-mothersday","category-recipes","tag-asian","tag-british","tag-chicken","tag-menu-planning","keydate-national-curry-week"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chicken Katsu Curry (&amp; 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