Chicken Katsu curry
Serves 2
Sauce
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.