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Katsu-style chicken traybake
Fruit and vegetables
1 large
carrot
, peeled and cut into batons
1 red
pepper
, cut into strips
1
red onion
, sliced
3
spring onions
, 2 chopped into chunky pieces, 1 finely sliced
5cm/2in piece fresh root
ginger
, peeled and finely grated
1 large
garlic
clove, finely grated
Tins, packets and jars
1 tsp Japanese
curry paste
300g/10½oz
jasmine rice
or basmati rice
85g/3oz Japanese
curry paste
400ml tin
coconut milk
250ml/9fl oz vegetable or
chicken stock
Cooking ingredients
1 tbsp
sesame oil
1 tsp runny
honey
1 tsp runny
honey
pinch
sea salt
Meat, fish and poultry
4
chicken breasts
Other
50g/1¾oz
panko breadcrumbs
Back to recipe
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