Slurp up oodles of katsu curry-inspired noodles tonight. You'll stir homemade Japanese-style curry sauce through chewy udon noodles, chicken thighs and vegetables, then garnish with spring onion. Oishi!
Prep Time
30 min
Cuisine
Japanese
Use within
2-3 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Chop the chicken thighs into large, bite-sized pieces
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the chopped chicken with a pinch of salt and cook for 7-8 min or until golden and cooked through (no pink meat!)
2
While the chicken is cooking, top, tail, peel and dice the carrot[s]
Chop the green beans in half
3
Peel and finely chop (or grate) the garlic
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Once the chicken is cooked, transfer it to a plate and set aside
Reserve the pan
4
Return the reserved pan to a medium heat
Once hot, add the chopped carrot and green beans with the curry powder, garam masala and cayenne pepper (can't handle the heat? Go easy!) and cook for 3 min or until beginning to soften
Tip: Add a drizzle of more oil if your pan is looking a little dry, to help cook out all of the spices!
5
Add the chopped garlic and ginger and cook for 30 secs or until fragrant
Add 1/2 tbsp [1 tbsp]flour and cook for 30 secs, stirring to coat the vegetables in the flour
Add 200ml [350ml]boiled water with the mirin, soy sauce and 1 tsp [2 tsp]sugar and cook for 2-3 min or until thickened
6
Once thickened, add the udon noodles to the pan, gently separating them with a fork
Return the cooked chicken to the pan and cook for 1-2 min further, stirring until the noodles are coated in the sauce and everything is warmed through – this is your chicken curry udon
7
Meanwhile, trim, then finely slice the spring onion[s]
8
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