Recipe · Slow cooker

Slow cooker naked katsu curry

Name: Slow cooker naked katsu curry
Yield: 4 servings
Ingredients: 300g chicken breast fillets, whole; 300g basmati rice (dried weight); 1 red pepper, sliced; 1 medium onion, chopped; 1 tbsp tomato purée; 1 tsp garlic purée; 1 tsp ginger purée (optional); Pinch dried chilli flakes; 170g small jar katsu curry paste (Blue Dragon or similar); 400g reduced fat coconut milk (tinned); 2 spring onions, sliced (for topping)

All the katsu flavour, none of the frying. Bung it in the slow cooker in the morning and tea is sorted.

Let’s cook

4Serves

6 hrsTime

520Cals each

26gProtein

You’ll need

Ingredients

300g chicken breast fillets, whole
300g basmati rice (dried weight)
1 red pepper, sliced
1 medium onion, chopped
1 tbsp tomato purée
1 tsp garlic purée
1 tsp ginger purée (optional)
Pinch dried chilli flakes
170g small jar katsu curry paste (Blue Dragon or similar)
400g reduced fat coconut milk (tinned)
2 spring onions, sliced (for topping)

Let’s go

Method

01Add the onion and red pepper into the slow cooker.
02Place the chicken breasts on top of the veg.
03Add the garlic purée, chilli flakes, katsu curry paste and coconut milk. Stir gently around the sides.
04Cook on low for 5–6 hours or high for 3 hours, until the chicken is cooked through and tender.
05Lift out the chicken, shred with two forks, then stir it back into the sauce.
06Cook the basmati rice as per pack instructions.
07Serve the curry over rice and scatter with spring onions.