Katsu Curry

Cost – Approx £6.00

We're sticking with the fake-away theme here, who doesn’t like katsu curry and it's so easy to make. Perfect served with rice cooked to the instructions on the packet, packets of pre-cooked rice (cooked to the instructions on the packet) or the Asian inspired egg fried rice.

For a veggie version use breaded Quorn fillets or even vegan no chicken burgers sliced up and smothered in the sauce.

You get lots of nutrients from the veg used to make the sauce. You can either leave it in so it's chunky, or by blending it and keeping all the veggies in the sauce to make it smooth (We prefer this way).

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INGREDIENTS

2 tbsp oil

2 onions chopped into chunks £0.30

5 garlic cloves, crushed with the edge of a knife £0.50

2 medium carrots, sliced £0.20

2 tbsp plain flour

3 tbsp curry powder

1 tbsp Garam Masala

550ml chicken or veg stock

1 tbsp honey

2 tbsp soy sauce

2 bay leaves

100ml coconut milk £0.50

4 chicken breasts £4.00

50g plain flour

1 large egg beaten £0.10

100g white or panko breadcrumbs £0.50

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1. Heat the oil in a medium sauce pan over a medium heat, add the onions and garlic and cook until soft and golden.

2. Next add in the carrots and leave to cook on a gentle heat for around 12 mins or until softened. You can put the lid on to speed it up but make sure you check on it and give it a stir to ensure it's not sticking to the pan.

3. Add in the flour and curry powder and cook for around a minute to toast the flour and spices. It'll stick and clump around the vegetables but this is normal.

4. Slowly pour a little of the stock in a bit at a time and stir constantly until fully combined. You'll see the sauce thicken. Once fully combined stir in the soy, honey and bay leaves. Then the coconut milk and bring to the boil. Then turn down to a simmer and leave for 20 mins.

5. Once thickened add the garam masala and transfer to a blender and blitz to make a smooth sauce. You can pour it back into the pan and leave to thicken further or keep it on a low heat to keep warm.

Now the chicken

1. Heat about 75ml oil in a wide frying pan or turn on your deep fryer.

2. Lay a large piece of cling film on the counter and place two of the chicken breasts on the cling film, fold over the cling film to cover and bash it with a meat tenderiser or rolling pin. You want the chicken to be about 1cm thick. Place to one side and repeat with the other two chicken breasts.

3. Season the chicken with salt and pepper. Place the flour, egg and breadcrumbs in separate bowls side by side.

4. First place them in the flour to coat fully, then the egg (removing any excess), followed by the breadcrumbs, pressing down to ensure fully coated. Place on a plate ready for frying and repeat with the other breasts.

5. Fry a couple at a time if using a frying pan to reduce spitting or place in the fryer. Cook until golden brown (about 4 minutes) Place on kitchen paper to soak up excess oil.

6. Slice into strips and place on the rice of your choice, pour over the thick katsu sauce and smile knowing this will now be a family favourite!

For a healthier alternative bake the chicken for 20-30 minutes at 180C, turning occasionally.

All these meals are designed to feed up to four people for £10 or under. Assuming you have these basic staples in the store cupboard: Oil, butter, flour, salt and pepper, dried herbs and spices, soy sauce, tomato purée etc.

Most of the recipes can be made vegetarian/pescatarian by simply leaving out the meat source or swapping it with a substitute.

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All these meals are designed to feed up to four people for £10 or under. Assuming you have these basic staples in the store cupboard: Oil, butter, flour, salt and pepper, dried herbs and spices, soy sauce, tomato purée etc.

Most of the recipes can be made vegetarian/pescatarian by simply leaving out the meat source or swapping it with a substitute.