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Ingredients

  • 7cm piece  ginger
  • 1 tsp golden caster sugar
  • 3 tbsp  rice wine vinegar
  • 170g green beans
  • 6 tbsp  katsu curry paste
  • 400ml coconut milk
  • 300g breaded cooked chicken
  • 250g cooked rice
  • 1 red chilli, to serve (optional)

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Peel and chop the ginger into matchsticks. Tip into a small bowl with the caster sugar and rice wine vinegar and leave to pickle.

  • STEP 2

    Fry 4 tbsp of katsu paste in a frying pan until fragrant, then tip in the coconut milk. Simmer for 10 minutes until thickened.

  • STEP 3

    Put the breaded chicken onto a baking sheet and put in the oven for 10-15 minutes until crisp. Blanch a pack of fine beans in boiling salted water for 2 minutes and drain.

  • STEP 4

    Tip into the sauce and pour over the crispy chicken. Serve rice, the ginger and red chilli.

Want to know how to make chicken curry? Check out our best chicken curry recipes here

Indian Chicken Curry Recipe With Garlic and Black Pepper
Indian Chicken Curry Recipe With Garlic and Black Pepper
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