3 WAYS WITH CHEAP EATS

Quick and tasty family dinners for less

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KATSU CHICKEN CURRY

SERVES 4
PREP 15 MINS
COOK 25 MINS

• 4 chicken thigh fillets, trimmed
• 1/3 cup seasoned flour
• 1 egg
• 1 cup panko crumbs
• 1/3 cup vegetable oil
• 1 onion, thinly sliced
• 1 carrot, chopped
• 4 cloves garlic, finely chopped
• 1 tbsp curry powder
• 2 tsp cornflour
• 2 cups chicken stock
• 1 tbsp light soy sauce
• 2 tsp honey
• cooked rice, sliced green onion, salad, to serve

1 Dust chicken in flour, shaking off excess. Dip into combined egg and 1 tbsp water. Coat in crumbs, pressing well. Chill until needed.

2 Heat 1 tbsp oil in a medium saucepan over medium heat. Add onion. Cook for 4-5 mins, stirring, until golden. Reduce heat to low. Add carrots and garlic. Cook for 6-8 mins, until tender.

3 Stir in curry powder and cornflour. Cook 1 min. Remove from heat. Add stock gradually, stirring until smooth. Mix in soy and honey. Return to heat. Bring to boil, stirring. Reduce heat to low. Simmer for 10 mins. Season with salt and pepper.

4 Heat remaining oil in a large non-stick frying pan over a medium heat. Add chicken. Cook for 3-4 mins on each side until golden and cooked through. Drain on paper towel.