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THE INGREDIENTS<\/strong><\/p>\n THE KATSU CURRY SAUCE:<\/strong><\/p>\n 2\u20133 tablespoons vegetable oil 120g rice (any rice will do!) HOW TO:<\/strong><\/p>\n 1: Put oil in a saucepan and fry the onions alongside the garlic and ginger.<\/p>\n 2: Once the onion begins to turn golden, add in the curry powder and the turmeric before leaving to sit on low-medium heat.<\/p>\n 3: Once the spices have cooked down, mix in the plain flour, and leave for 1 minute.<\/p>\n 4: Gradually begin to add in the chicken\/vegetable stock, making sure to keep stirring the mixture whilst doing so.<\/p>\n 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.<\/p>\n 6: Add the soy sauce and stir in.<\/p>\n THE DISH:<\/strong> 2: Coat each side of the chicken breasts in flour, followed by the egg, and finally, in the panko breadcrumbs.<\/p>\n 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.<\/p>\n 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.<\/p>\n PUTTING THE DISH TOGETHER:<\/strong> 2: Strain your katsu sauce over a saucepan, using a sieve.<\/p>\n 3: Place the chicken breast on top of the rice and add the now-smooth katsu sauce.<\/p>\n","protected":false},"excerpt":{"rendered":" THE INGREDIENTS THE KATSU CURRY SAUCE: 2\u20133 tablespoons vegetable oil 1 onion, finely chopped 1 garlic clove, crushed 2.5cm piece of ginger, peeled + grated<\/p>\n","protected":false},"author":1,"featured_media":734,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-733","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts\/733","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/comments?post=733"}],"version-history":[{"count":1,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts\/733\/revisions"}],"predecessor-version":[{"id":735,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts\/733\/revisions\/735"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/media\/734"}],"wp:attachment":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/media?parent=733"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/categories?post=733"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/tags?post=733"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 onion, finely chopped
\n1 garlic clove, crushed
\n2.5cm piece of ginger, peeled + grated
\n1 teaspoon turmeric
\n2 heaped tablespoons mild
\nCurry powder
\n1 tablespoon plain flour
\n300ml chicken or veg stock
\n100ml coconut milk
\n1 teaspoon light soy sauce
\n1 teaspoon sugar, to taste
\nTHE DISH:<\/strong><\/p>\n
\n1 quantity katsu curry sauce
\n2 skinless chicken breasts
\n50g plain flour
\n2 eggs, lightly beaten
\n100g panko breadcrumbs
\n75ml vegetable oil, for deep-frying
\n40g mixed salad leaves<\/p>\n
\n1: Take 2 skinless chicken breasts and split them into halves.<\/p>\n
\n1: Boil your rice and have it ready to serve.<\/p>\n