22 Street Lane Nursery - Dish of the Month

March 2025 Dish of the Month Recipe

Chicken Katsu Curry with Pickled Ginger & Onion (Dairy Free)

Ingredients: • 1 chicken breast, diced • 300g panko breadcrumbs • 20ml malt vinegar

• 1 red onion • 1 ginger root • Basmati rice to serve • 1 white onion • 1 tablespoon each of curry powder, turmeric spice and cumin spice • 5g fennel seeds • 1 garlic bulb • 5g cumin seeds • 1 tin of low fat coconut milk • 100ml oat milk • The juice of 2 lemons • 100g plain flour

Method: 1. Peel and finely dice half a red onion and half of the ginger. Add them to a mixing bowl and add some salt and pepper, 1 bay leaf, the vinegar and the juice of 1 lemon to start the pickling process. Set this aside for later, the longer you can do this for, the better. 2. In a large pan on a low heat, cook the finely diced white onion, garlic and half of the ginger. Sauté until soft. Add all of the spices and cook for a further 5 minutes making sure it doesn’t burn. 3. Add your coconut milk and cook out for a further 15 minutes, making sure it doesn’t boil over. Check the seasoning of the sauce and add salt and pepper and the lemon juice. Leave this to cool then add it to a blender and blend until smooth. 4. Add the diced chicken to the plain flour and coat it, then next add it to the oat milk, then finally the breadcrumbs to coat the chicken. Bake in the oven at 190C until the meat reaches above 75C and is golden and crisp. Serve with basmati rice and any chosen vegetables of your choice. Serve with the drained picked ginger and onion.