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Tempura chicken steaks with chipper-style curry sauce and rice
The chipper favourite at home: crispy tempura chicken steaks with a smooth, mild curry sauce made from gravy granules, served over fluffy rice with sweetcorn on the side.
Cost
€1.06 per serving
Total for 4 servings €4.26
You save €3.55 with this week's offers
Servings
Cost of the amounts used, from Dunnes Stores. Buying full packs costs €6.90; see what's left over below.
Allergens
Allergen information is not listed for these recipes yet. Always check the label.
Ingredients and cost
| Ingredient | Amount | Shop | Cost |
|---|---|---|---|
| Tempura chicken steaks | 340 g Buy 1 × 340g None left over |
Dunnes Stores | €4.00 Offer · was |
| Gravy granules | 40 g Buy 1 × 454g 414 g left over |
Dunnes Stores | €0.26 Offer · was |
| Tinned sweetcorn (optional) | 198 g | No offer this week | Not counted |
| Total | €4.26 | ||
The total leaves out tinned sweetcorn, which is not on offer at Dunnes Stores this week.
Left over after cooking
What the full packs hold beyond the amounts used, for the servings above.
- Gravy granules: 414 g
Nothing: the packs are used up exactly.
From your cupboard
Long-grain rice, mild curry powder, sugar and salt. Not included in the cost.
Method
- Heat the oven to 200°C (180°C fan). Put the chicken steaks on a baking tray and bake for 20–25 minutes, turning halfway, until golden and crisp. The chicken is cooked when it is piping hot in the centre with no pink meat.
- Meanwhile, cook 300g rice in a pan of boiling salted water for 10–12 minutes until tender, then drain and keep covered.
- For the curry sauce, put 40g gravy granules, 2 tsp mild curry powder and 1 tsp sugar in a small pan. Gradually whisk in 400ml boiling water until smooth.
- Simmer the sauce over a low heat for 3 minutes, stirring, until thickened and glossy. Add a splash more water if it gets too thick.
- Drain the sweetcorn and warm it in a small pan or the microwave for 2 minutes.
- Slice the chicken steaks and serve on the rice with the curry sauce poured over and the sweetcorn on the side.