Kirsty's Takeaway Katsu Curry with Sticky White Rice Meal Kit 315g

A gluten-free meal kit containing a packet of sticky rice, a sachet of katsu curry sauce and a packet of gluten-free breadcrumbs.

Free from Trusted for Since 2009

Suitable for Air-frying

Chilli rating - 1

Gluten free

Kirsty's story... Since 2009, I've been devoted to creating free-from food that is delicious, and safe. It all began when my son's severe food allergies made it difficult to find healthy and safe options, so I needed to make everything from scratch. Today, we're proud to offer gluten-free meal kits that everyone can enjoy - without compromising on taste or quality. We're incredibly passionate about what we do, from creating nutritious meals to reducing our environmental impact and supporting local communities. This year, we're committed to doing even more - creating innovative products, supporting those in need, and continuing to make a positive impact for everyone living with allergies.

This pack contains 2 servings

Ingredients

• Sticky Rice (44%),
• Katsu Curry Sauce (32%) (Water, Coconut Milk, Caster Sugar, Onion, Starch, Garlic Purée, Soy Sauce (Water, Soya Beans, Salt, Spirit Vinegar), Curry Powder (Coriander, Turmeric, Salt, Pimento, Ginger, Fenugreek, Garlic, Black Pepper, Cumin, Red Pepper, Bay), Rapeseed Oil, Ginger Purée, Natural Flavouring, Ground Spices (Turmeric, Cayenne, Paprika), Chinese Five Spice (Salt, Star Anise, Sugar, Onion Powder, Garlic Powder, Black Pepper, Cinnamon, Clove, Fennel, Ginger), Salt),
• Gluten-Free Breadcrumbs (24%) (Rice Flour, Gram Flour, Water, Maize Starch, Salt, Dextrose)

Dietary Information

Gluten free

For allergens, see ingredients in bold .

Manufacturer

UK: Kirsty's (Worthenshaws Ltd.), Harrogate, HG3 2SG. EU: 29 Patrick Street., Kilkenny, R95 NXR0.

Preparation

Ready in 3 Easy Steps

• 1. Cook rice
• 2. Prep & fry chicken
• 3. Coat & serve

Full recipe inside the kit...

Just Add: Chicken Breasts (approx. 300g) or 1 Block of Tofu (approx. 280g - 300g) + 1 Medium Egg or Egg Replacer + Vegetable Oil + 260ml Water

• 1. Cook Rice: Rinse the rice and add to a saucepan alongside 260ml of cold water and bring to the boil. Once boiling, turn down to a simmer and cover for 10-12 minutes, until the water is absorbed and rice is soft and sticky. Keep covered until serving.
• 2. Prep & Fry Chicken: Slice each chicken breast in half, into a butterfly and place in between two sheets of baking parchment and beat with a rolling pin to even out the thickness. Dip each chicken breast into beaten egg, coat in the breadcrumbs, then shallow-fry in 2cm hot oil (approx 180°C) for 5 minutes, turning halfway. Ensure it is golden and cooked through. Drain on kitchen paper. Air fryer option: drizzle with 1 tsp oil and cook at 200°C for 15 minutes, turning halfway. Ensure it is golden and cooked through.
• 3. Coat & Serve: Empty the Katsu sauce into a bowl and heat in a microwave (1 min 20 secs at 850W/1min at 1000W) Stir well and serve. Serve the rice, top with the sliced crispy chicken and pour over the sauce. Optional side - Asian Slaw: Shred white cabbage. 1 carrot and 2 spring onions. Toss with 1 tbsp sweet chilli sauce, 1 tsp sesame oil and 1 tbsp vinegar. For a Vegan version: Swap the chicken for tofu and the egg for an egg replacer, follow the same instruction. Cooking instructions are guidelines only.

Packaging

Box

Storage

Store in a cool dry place.