Ingredients
Katsu Sauce
- 1 tbs vegetable oil
- 1 onion, chopped
- 1 carrot, chopped
- 4 garlic cloves, chopped
- 5 g root ginger, peeled and chopped
- 1.5 tbs curry powder
- 1 tsp ground turmeric
- 200 ml chicken stock
- 400 ml can of coconut milk
- 2 tbs soy sauce
- 2 tbs honey
Chicken
- 3-4 skinless chicken breasts
- 80 g plain flour
- 2 eggs, lightly beaten
- 100 g panko bread crumbs
- Vegetable oil, to shallow fry
Instructions
- Start with the sauce. Heat the oil in a large pan over medium-high heat.Cook the onion and carrot for around 5 minutes, until they soften. Add the garlic and ginger and cook for 30 seconds. Chuck in the curry powder and turmeric and cook for a further minute.
- Pour in the stock and coconut milk. Bring to the boil, then cook until the sauce has reduced (boiled down) to about half.
- Use a stick blender to blitz the sauce until smooth, then stir in the soy sauce and honey. Keep it warm until the chicken is ready.
- For the katsu, cut the chicken breasts into small bite-sized pieces. Put the flour, eggs and crumbs in 3 separate shallow dishes.
- Coat the chicken pieces first in flour, then in egg, and finally in the panko, aiming for an even coverage.
- Heat a 5mm depth of oil in a large frying pan and shallow-fry the chicken iover a medium-high heat, turning until golden, crispy and cooked through (cut a large piece to check it's ready).
- Remove the chicken from the pan and put it on a plate or wire rack lined with kitchen paper to blot away any remaining oil. Serve it with the curry sauce, with rice and salad, if you like.