Crispy Chicken Katsu Curry Burritos
Wrap up your night with this umami-packed twist on chicken katsu. You'll load crispy breaded chicken and shredded lettuce onto tortillas before topping with a sweet-savoury coconut curry sauce. Roll tight and serve with extra sauce for dipping.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Flour, Milk, Salt, Sugar, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you start cooking, take your chicken out of the fridge, open the packet and let it air
Boil a kettle
Peel and finely chop your brown onion[s]
Top, tail, peel and grate your carrot[s]
Wash your lettuce, then pat dry with kitchen paper and shred finely
Chop your creamed coconut roughly (if required!)
Add a handful of flour to a plate, a splash of milk to a shallow bowl and your panko breadcrumbs to a separate plate
Coat your chicken breast strips in the flour, tap off any excess, then add to the milk and firmly press into the breadcrumbs to evenly coat all over
Heat a pot with a drizzle of vegetable oil over a medium-high heat
Once hot, add the chopped onion and half the grated carrot (save the rest for later!) and cook for 3 min or until beginning to soften
Once softened, add your curry powder with your ginger & garlic paste and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 1 min or until fragrant
Once fragrant, add your soy sauce to the pot with 250ml [375ml] [500ml] boiled water, the chopped creamed coconut and 1 tsp [1 1/2 tsp] [2 tsp] sugar
Give everything a good mix up and cook over a low heat for 5-7 min or until the sauce has thickened to a curry-like consistency
Once thickened, blitz until smooth with a (stick) blender, then add a small pinch of salt, cover with a lid and set aside for later – this is your katsu curry sauce
Meanwhile, heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat
Once hot, add the breaded chicken strips and cook for 5-6 min on each side, until the outside is golden and the chicken is cooked through (no pink meat!) – this is your crispy chicken strips
Tip: Cooking for 4 or more? You may need to do this in batches!
Add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed through
Top half of each warmed tortilla with the shredded lettuce, remaining grated carrot, crispy chicken strips and a drizzle of the katsu curry sauce
Tip: Go light on the filling on your first one so that you don't overfill the burritos!
Fold the sides of each tortilla in and wrap the bottom of the tortilla over the filling, tucking it in tightly
Roll the tortilla until you're left with a burrito – these are your crispy chicken katsu curry burritos
Wrap the crispy chicken katsu curry burritos in tin foil to hold everything together, then slice in half
Serve any remaining katsu curry sauce to the side, get dipping and enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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