Katsu Curry

Ingredients

• 2 chicken breasts (cut into thin escalopes)
• 3 large eggs
• 50ml whole milk
• 150g plain flour
• 1 level tsp cayenne pepper
• Salt and pepper
• 1 packet panko breadcrumbs
• 50ml rapeseed oil

One Pot Katsu Sauce

• 40ml rapeseed oil
• 1 tbsp ginger purée
• 1 level tbsp chopped garlic
• 1 heaped tbsp medium curry powder
• ½ tsp turmeric
• 120g frozen white diced onions
• 180g frozen carrots
• 400ml tin coconut milk
• 200ml chicken stock

Rice

• 1 pack of pre-cooked sushi rice

Method

1. Preheat oven to 190°C / 170°C fan/gas 5. To make the One Pot Katsu Curry sauce, heat the rapeseed oil in a saucepan, add the ginger puree, chopped garlic, curry powder and turmeric, then cook on a low heat for five minutes. Add the onion and carrots, cooking for another five minutes. Stir frequently to ensure the vegetables don’t burn or stick to the pan.
2. Add the coconut milk and chicken stock and cook for a further 20 minutes on a low to medium heat. After 20 minutes, remove the sauce from the heat and pour the mixture into a food blender and blitz the sauce to achieve a smooth consistency.
3. Make the egg wash by mixing the milk and eggs. To make the seasoned flour, add the cayenne pepper, salt, and pepper.
4. To coat the chicken escalope’s, dip them in the seasoned flour, then the egg wash, and finally into the panko breadcrumb, ensuring the chicken is well coated. Repeat the egg wash and the panko crumb coating to ensure a good, thick crumb.
5. To fry the chicken, heat the oil until hot in a thick-bottomed, deep pan. Once hot, add each piece of chicken to the pan using a pair of tongs to ensure you don’t burn your hands. Cook the chicken until it’s golden and crispy.