Name: Quick chicken katsu
Total time: 30 min
Yield: Serves 4
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)

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.