Chicken Katsu Curry

INGREDIENTS

2 tablespoon vegetable oil
2 onion finely diced
Garlic and Fresh ginger
Butternut, carrots or2 potatoes cubed
200g S&B Golden Curry Sauce Mix
4 chicken breasts
800ml - 1 litre chicken stock1 can of coconut milk/cream
3 teaspoon sugar
Salt and pepper
50g plain flour
2 eggs, beaten
150g breadcrumbs (preferably panko breadcrumbs)
Vegetable oil for deep frying
Cooked rice and a selection of vegetables, to serve

METHOD

Sauce:Heat 2 tablespoon of oil in a large saucepan, saute the onion, G&G and veg over a medium heat until softened. Add the stock, bring to the boil, reduce the heat and simmer for 10 minutes. Remove from the heat then add the curry sauce mix in pieces, stir until completely melted. Simmer gently for another 5 minutes, stirring constantly. Add coconut milk/cream and sugar.
Chicken:Season both sides of the chicken breasts. Lightly coat with seasoned flour, dip in beaten egg and then coat with panko breadcrumbs.
Heat the remaining oil in a large heavy-based saucepan to 180°C / 390°F. Deep fry the chicken for 3-4 minutes each side until golden and cooked through. Drain on kitchen paper.
Slice the chicken, drizzle with curry sauce, and serve with sushi/basmati rice.

INFO & TIPS

Sauce must be a creamy consistency.
Use sushi rice for an authentic Japanese dish.
Chicken fillets can be halved and slightly flattened between cling film

POSTED ON

01 Feb 2021

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