Katsu Curry recipe from EMS

We’re very proud to have partnered with Hull and East Riding food poverty charity, EMS since the first lock down. We donate chicken for their talented chefs, Nick and Paul to create affordable meals for families in the area.

This week, Nick and Paul have made a Katsu Curry for the first time and EMS’ Project Co-ordinator, Andy has very kindly shared their recipe with us. We think that it looks great and can’t wait to try it this weekend.

Serves 4

Ingredients

4 Soanes chicken legs
300g rice
140g tinned sweetcorn
140g tinned carrots
140g tinned peas
2 Chicken stock pots
300g jar Katsu curry paste
500ml natural yoghurt

Method

Mix the yogurt and katsu paste together in a bowl. (If it feels too thick to brush over the chicken, add a little milk to thin the mixture.) Once you get the consistency you require, brush each chicken leg with the yogurt and katsu paste mix to coat it, placing the coated chicken in a bowl once covered. Put a lid on the bowl and place in the fridge for up to 24 hours to marinade. Keep the remaining mix of yogurt and paste in a bowl and refrigerate it ready to use during the cooking phase.

To cook: preheat your oven to 200C and place the chicken, uncovered, on the middle shelf and set the timer for 35 minutes. When the chicken has cooked for 15 minutes, boil 1 litre of water to make chicken stock and bring to the boil. Place 300g of rice in the chicken stock and cook for 10 minutes. Add the tinned sweetcorn, carrots and peas to the rice and cook for a further 5 minutes. At this point you also need to pour the reserved yogurt and paste mix into a small saucepan and begin to warm it gently over a low heat. After the 5 minutes has passed, drain the rice, peas, carrots and sweetcorn and place in a large serving bowl. Remove the chicken from the oven and place the legs on top of the rice and veg mix. Remove the yogurt and paste mix from the heat and pour over the cooked chicken and rice.

Serve and enjoy.