Katsu Chicken Curry
One of the nation's faves! Chicken katsu curry! This combines crunchy panko-coated chicken with a smooth, gently spiced curry sauce, served with fluffy basmati rice and fresh coriander. Surprisingly simple to make.
Ingredients
- 2 x chicken breast, cut horizontally
- 2 eggs
- 100g plain four, seasoned
- 100g panko
- 175g butter
- 15ml olive oil
For the sauce
- 100g garlic paste
- 100g onion paste
- 1 tbs mild curry powder
- 1 tbs cumin powder
- 1 tbs coriander powder
- 1 tbs turmeric
- 200ml chicken stock
- 20ml soy sauce
To serve basmati rice and fresh coriander
Method
Place the chicken between cling film and bash out to 5mm thick f dip them into the flour, egg and then the breadcrumbs Fry them off for three minutes until they are golden brown and crispy, , nape with butter
To make the sauce fry the onion and garlic in 15ml veg oil for 5 minutes add the spices cook for another 2 mins add the stock and soy bring to the boil then blitz until smooth.
Spoon the hot rice onto a plate top with chicken and sauce garnish with coriander.
Ingredients
- 2 x chicken breast, cut horizontally
- 2 eggs
- 100g plain four, seasoned
- 100g panko
- 175g butter
- 15ml olive oil
For the sauce
- 100g garlic paste
- 100g onion paste
- 1 tbs mild curry powder
- 1 tbs cumin powder
- 1 tbs coriander powder
- 1 tbs turmeric
- 200ml chicken stock
- 20ml soy sauce
To serve basmati rice and fresh coriander
Method
Place the chicken between cling film and bash out to 5mm thick f dip them into the flour, egg and then the breadcrumbs Fry them off for three minutes until they are golden brown and crispy, , nape with butter
To make the sauce fry the onion and garlic in 15ml veg oil for 5 minutes add the spices cook for another 2 mins add the stock and soy bring to the boil then blitz until smooth.
Spoon the hot rice onto a plate top with chicken and sauce garnish with coriander.
