Katsu Curry

One of my daughter's favourite 😋

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Flatten chicken breasts

Step 2

Make the wet batter then dip the chicken breast until coated then dip in the panko breadcrumbs

Step 3

Dry toast the curry powder

Step 4

Heat oil on a hot pan, then add the butter

Step 5

On medium high heat add onions and saute until translucent then add the garlic and ginger, and a pinch of salt

Step 6

When onions turn golden brown add the curry powder, turmeric powder and chilli powder

Step 7

Mix and cook on low heat, add a splash of water to help cook spices

Step 8

After about 1 minute add the tomato paste and mix thoroughly

Step 9

Then add the plain flour and combine

Step 10

Once combined add about 250ml chicken stock and mix into a smooth paste

Step 11

Add the remaining chicken stock and add the soy sauce, worcestershire sauce and brown sugar, followed by the carrots and potatoes.

Step 12

Stir and combine, then put on high heat and bring to a boil

Step 13

Once you've brought to a boil, put on low heat, cover with lid and let it simmer for approx 20 mins until veg softens. Stirring occasionally.

Step 14

Once simmering, prepare to fry chicken

Step 15

Heat oil on a pan and get it to 180c

Step 16

Then fry chicken for around 3 mins each side until golden brown and internal temp reaches 165f

Step 17

By this time curry sauce should be cooked

Step 18

Assemble dish, rice, curry and chicken on top. Sprinkle with dry herbs on chicken and enjoy.