Be the first to rate this recipe. By using cooked chicken you can keep the cooking time short.Cook the noodles according to the packet instructions, then drain and set aside. Pour this back into the pan along with the rice wine vinegar, honey and soy sauce. Just enter your email below! Hi Guys! With a few aromatic ingredients you can transform your leftover turkey for an altogether different festive supper.This is very similar to a Thai green curry but it’s a lot lighter in terms of spices, sticking mainly with the fresh ingredients like ginger and lemongrass. Serves 4. Serve at room temperature.100g panko breadcrumbs (available in good supermarkets)1 thumb-sized piece of fresh ginger, very finely choppedFirst, make the sauce. I use Kaffir lime leaves here, which some supermarkets carry in the herb section, Asian markets are also bound to have them.

Slice the chicken and serve with the cooked sticky rice, spring onions and a generous amount of curry sauce. Set aside to cool.Meanwhile, mix all the ingredients for the dressing together in a jam jar with a tight-fitting lid and give it a good shake to combine.Cut the pomegranate in half and, holding one half cut-side down over a bowl, bash with the back of a wooden spoon to release the seeds. Keep in touch for new recipes and latest posts. 4 chicken breasts. Chicken katsu curry. Reduce the heat and simmer for 50 minutes, or until the grains are tender and all the cooking liquid has been absorbed. No votes so far! Remove with a slotted spoon and transfer to a plate lined with kitchen paper. Cook for a further three minutes until the sauce has thickened and then blitz until smooth with a hand-held stick blender.3Put the chicken breasts on a chopping board. Sprinkle in the curry powder, turmeric, chilli powder and tomato puree and stir.2Pour in the chicken stock and bring to a steady simmer. In recent years, Ireland has become known as a serious food destination but as a nation who also knows how to have a good time we still have a few dirty food secrets. Use a spatula to spread over the top of the cooled cake and dig in.For brilliant recipes, the best of local produce, fresh ideas and insight, subscribe to our weekly Food and Drink Newsletter.Thank you for signing up to our Food and Drink Newsletter.

Let’s just say it hits the spot, late night or not.A simple recipe I picked up in Vietnam. Fry the crumbed chicken in the oil for 5–6 minutes until golden brown and cooked all the way through. While I’m not comparing this katsu curry to the 3-in-1, it does have similar qualities: spicy curry sauce and crispy chicken all served with sticky rice.

Heat the oil in a pan over a medium heat, add the onion and fry for six minutes before stirring in the garlic and ginger; fry for one to two minutes. The former boy band member, Donal Skehan, made the wise choice to switch from crooning to cooking in his early 20s.A decade ago, young Donal Skehan was plying his trade as a pop star, showcasing his dance moves and – “the most mortifying aspect of it” – wearing matching white training outfits to the gym with his Streetwize bandmates.“I can hold a note, but I look at Take That and think, ‘I was probably the Howard Donald or Jason Orange of the band’. What I do is measure the rice in a glass and then use the glass to pour in the water, that way it’s easy to see the volume you need to add.Add the rice and water to a pot, cover with a lid and simmer over a medium heat for about 15 minutes or according to the instructions on the packet.Serve the chicken over the rice and give a generous sprinkle of spring onions and coriander. The difference between a good curry and a great curry is balancing the spices in your paste.