Curry 3 ways, with The Vegetarian Butcher

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Chicken Katsu Chicken Poppers Curry 


Chicken Katsu Chicken Poppers Curry 

  1. Begin by preparing to coat your chicken chunks. Add flour to a bowl and season with salt and pepper, in a separate bowl, add your almond milk, and in a final bowl your panko bread crumbs
  2. To pane, place the chicken chunks into the seasoned flour, then into the almond milk and finally the panko making sure to coat completely. Then remove and place on to a baking tray. Repeat the process until all your chicken chunks are coated. Bake chicken pieces for 20 mins at 180 degrees or until golden brown. 
  3. In a medium pot, bring veg oil up to a medium heat, add your diced onion and fry until translucent. Then add garlic and ginger stir for a few minutes.

  4. Add your curry powder and turmeric coating your onion, garlic and ginger then add flour. Cook the flour for 1-2 mins until a paste forms. Add your coconut milk, soy sauce and sugar and stir to combine. Then add your vegetable stock and let simmer for 10 mins. Taste for seasoning.

  5. Serve your chicken poppers with jasmine rice, katsu curry sauce and garnish with spring onions, fresh chilli and coriander. 


Coconut Meatball Curry 

  1. To make your meatballs, mix TVB mince in a large bowl with  ground ginger, ground coriander, grated garlic, sliced spring onions, diced red chilli and flour. Mix well until all the ingredients are well combined. 
  2. Roll your meatballs into 9 balls and place on a pre lined baking tray. Place meatballs into a preheated oven at 180 degrees for 20 mins. 
  3. While your meatballs are cooking, make your curry paste. Blend ginger, garlic, chilli, turmeric powder, paprika, lime juice, lemongrass and salt. Add a small amount of oil to help the paste blend to a smooth consistency. 
  4. In a large frying pan, tip in your curry paste and fry on a medium heat. Stir constantly to prevent sticking, once there are lovely aromas coming from your pan pour in your coconut milk and add your sugar. Turn down the heat and cook for 10 mins. 
  5. Add your spinach to your pan then add your baked meatballs. Stir to combine. 
  6. Serve your curry with wedges of fresh lime and fresh coriander.

Chicken Bhuna 

  1. Heat oil in a large pan over medium, add diced onion. Once the onions begin to soften and brown add in your diced garlic and ginger. 
  2. Add your ground spices, turmeric, chilli, coriander, cumin and garam masala, stir and cook for 1 minute. 
  3. Pour in your chopped tomatoes and water and stir. Leave to cook until some of the water has evaporated and the sauce has become nice and thick. Add lemon juice and finely chopped coriander. 
  4. Add your TVB chicken to the pan and cook over medium low heat for 15 mins, stirring occasionally, serve with steamed rice and fresh coriander.