THE KATSU CURRY SAUCE:
2–3 tablespoons vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
2.5cm piece of ginger, peeled + grated
1 teaspoon turmeric
2 heaped tablespoons mild
1 tablespoon plain flour
300ml chicken or veg stock
100ml coconut milk
1 teaspoon light soy sauce
1 teaspoon sugar, to taste
120g rice (any rice will do!)
1 quantity katsu curry sauce
2 skinless chicken breasts
50g plain flour
2 eggs, lightly beaten
100g panko breadcrumbs
75ml vegetable oil, for deep-frying
40g mixed salad leaves
1: Put oil in a saucepan and fry the onions alongside the garlic and ginger.
2: Once the onion begins to turn golden, add in the curry powder and the turmeric before leaving to sit on low-medium heat.
3: Once the spices have cooked down, mix in the plain flour, and leave for 1 minute.
4: Gradually begin to add in the chicken/vegetable stock, making sure to keep stirring the mixture whilst doing so.
5: Add in the coconut milk. Chef Steve recommends stirring before use and he also explains that whilst the recipe says to add 100ml, feel free to add as much as you see fit. Just remember – the more coconut milk you include, the creamier the sauce will be.
6: Add the soy sauce and stir in.
1: Take 2 skinless chicken breasts and split them into halves.
2: Coat each side of the chicken breasts in flour, followed by the egg, and finally, in the panko breadcrumbs.
3: Using a frying pan or a wok, fry the chicken breasts in oil over medium-high heat, taking extra care not to burn yourself.
4: Once the chicken breast is cooked through and the breadcrumbs have taken on a golden color, you can begin to put the dish together.
PUTTING THE DISH TOGETHER:
1: Boil your rice and have it ready to serve.
2: Strain your katsu sauce over a saucepan, using a sieve.
3: Place the chicken breast on top of the rice and add the now-smooth katsu sauce.