Chicken Katsu

 

Recipe Source - https://www.wagamama.com/cook/curries/chicken-katsu-curry

Pic courtesy - S who made this dish and gave it a good rating.

Ingredients 

Rice  Cooked

Chicken breasts - skinless - 2                        

Plain flour - 50g

Eggs - 2 lightly beaten

Oil - 75 ml

Salad leaves  - 40 g

For sauce

Katsu paste - 120 g

Coconut milk - 120 ml 

OR

Make past from scratch 

Vegetable oil - 2-3 tbsp

Onion - 1 finely chopped

Garlic clove - 1 crushed

Ginger - 1" peeled and grated

Turmeric - 1 tsp 

Curry powder - 2 heaped tbsp 

Plain flour - 1 tbsp

Stock - 300 ml - can use either chicken or veg

Coconut milk - 100 ml

Light soya sauce - 1 tsp

Sugar - 1 tsp

Making the sauce - 

If you are using readymade paste - just add 120 g paste and 120 ml coconut milk to a pot.  Stir. Heat and bring to a simmer.  

From scratch - 

A little oil. 

Soften the onion, garlic, ginger and add curry powder, turmeric

Keep it on medium heat. 

Add flour  and cook for a minute with the spices.

Add the stock in, slowly and follow it with coconut milk, a pinch of sugar, salt to taste and a dash of the soya sauce. 

Strain through a sieve to make it a smooth gravy. 

Preparing the chicken

Split chicken fillets in half.  Coat in flour.  

Soak in beaten egg.  Dip in breadcrumbs making sure all sides of chicken are covered with it. 

Put in a pan with oil and cook till golden brown. 

Slice chicken into lengths and plate it next to hot rice.

Serve a portion of salad, or wok-fried greens. 

And place a bowl of sauce to drench the chicken.