Chicken Katsu curry

Serves 2


1 onion finely chopped

1 garlic clove crushed

Thumb sized piece of ginger peeled and grated

1 tsp tumeric

1 tbsp mild curry powder

1 tbsp plain flour

300ml chicken stock

100ml coconut milk

1 tsp light soy sauce

Pinch of sugar

2 chicken breasts bashed between cling film until nice and flat.

Cup of panko breadcrumbs

1/2 cup plain flour

1 large egg

Handful of beansprouts

5 mushrooms sliced

One pak Choi sliced

1/2 red onion sliced.

Pop a frying pan on medium heat with a drizzle of oil, put in your onions, garlic and ginger and cook until they soften, add curry powder, turmeric and turn the heat down a little. Add the flour, cook for 1 minute with the spices. Add your chicken stock followed by your coconut milk. Add pinch of sugar and your soy sauce.

Let it bubble away for a few minutes and then strain through a fine sieve. Pop into a saucepan and keep warm.

Put flour on one plate, egg whisked on to another plate and your panko on a third plate.

Dredge the chicken through the flour followed by the egg and finally your breadcrumbs.

Heat a large non stick frying pan on medium heat, drizzle in oil of your choice and fry your chicken for 3-4 minutes on each side until cooked through.

Quickly stir fry your beansprouts, mushrooms, pak Choi and onion for a few minutes.

Pop your stir fried veg on 2 plates, slice your chicken and pop on top.. drizzle over your curry sauce.