Katsu curry loaded fries

Serves 4 

Calories 550 

This is a great recipe to use if you have leftover sauce from making a katsu curry. You can also make the sauce ahead of time and refrigerate or freeze until ready to use.

For the sauce:

• Fry onions and garlic for a few minutes on a low heat in a saucepan.
• Add the carrots.
• Pop a lid on the saucepan and allow them to sweat for 10 minutes until starting to soften.
• Add flour and curry powder and coat the vegetables.
• Slowly add chicken stock, mixing to dissolve the flour and curry powder as you go.
• Add honey and soy sauce.
• Bring to the boil and simmer for 15-20 minutes until cooked.

Whilst the sauce is cooking, put the chicken and fries in the oven and cook according to cooking instructions on the packet.

• Add Garam Masala and cook for a further 2 minutes. If you don’t like it really spicy, leave this out.
• Remove from the heat and blend until smooth.
• Once the chicken and fries are cooked, place the fries on the plate.
• Chop the chicken and scatter it over the fries.
• Top with as much sauce as you like.

Any leftovers can be frozen.