Chicken Katsu with Curry Sauce

Description

This homemade version of the iconic Japanese curry sauce is simple to make and absolutely delicious.

Ingredients

• 500 grams of chicken breast, (ideally 2 pieces)
• 2 eggs, lightly whisked
• 2 cups of panko breadcrumbs
• ½ onion, diced
• 3 cloves of garlic, diced
• 3 tablespoons of butter
• 2 tablespoons of cornflour
• 2 teaspoons of curry powder
• ½ teaspoon of turmeric, ground
• 3 cups of chicken stock
• ½ cup of coconut cream, runny
• 1 tablespoon of soy sauce
• oil, for frying

To serve

• rice, cooked, to serve
• green salad, or steamed vegetables, to serve

Equipment

Instructions

Chicken

• Cut each piece of chicken through the middle to create 2 thinner pieces. You’ll have 4 pieces total. Use a meat mallet or a rolling pin to pound each piece until 1cm thick.
• Coat each piece in the egg and then toss in the panko crumbs until well coated. Repeat the steps until all the chicken is crumbed.
• Heat 1 cm of oil in a pan over a medium heat. Cook the crumbed chicken until golden brown on both sides and cooked through.

Sauce

• Heat a glug of oil in a pan over a medium heat. Add the onion and cook until tender. Add the garlic and cook for another 2 minutes.
• Add the butter, cornflour, curry powder and turmeric. Cook for 1 minute. Add the stock slowly, whisking constantly, to eliminate any lumps. Bring to a boil and then simmer for 5 minutes until thickened.
• Add the coconut cream and soy sauce. Simmer for another few minutes. Taste and add extra salt if needed.
• Lay the chicken on top of a bed of rice. Pour over the curry sauce and serve with salad or steamed vegetables.

Notes

Contains Meat, Gluten, Egg, Dairy.  Recipe credit: Kelly Gibney