INGREDIENTS:
- 1 large free-range chicken breast
- 4 tbsp flour
- 50g breadcrumbs
- 1 tsp garlic granules
- egg (beaten)
- 2 tbsp vegetable / rapeseed oil
- Katsu Curry Sauce:
- Vegetable oil
- onion
- 2 garlic cloves
- inch piece ginger
- tbsp curry powder
- I tsp turmeric
- tbsp plain flour
- 300ml chicken stock
- 200ml coconut milk
- 2 tsp soy sauce
- 2 tbsp honey
- 2 tsp mirin (optional)
- Juice 1/2 lime
TO SERVE:
- Cooked rice
- Coriander
- Spring onion
- Fresh red chilli
METHOD:
1. Slice the chicken breast in half lengthways,
measure out the flour, breadcrumbs and egg onto 3plates or bowls, add the garlic granules to thebreadcrumbs.
2. Firstly coat the chicken in the flour, then the eggfollowed by the breadcrumbs. Press firmly in thebreadcrumbs to ensue it's evenly coated.
3. Lay the chicken on a lined baking tray and brush both sides with a little oil.
4. Cook the chicken for around 7 minutes on each side until golden and crisp. Rest for 5 minutes.
5. For the curry sauce, finely dice the onion, grate th ginger and garlic. Soften the onion in vegetable oil,then add the ginger and garlic followed by the spices and flour. Slowly stir in the stock and coconut milkuntil smooth followed by the soy, honey, lime andmirin and simmer for 5 minutes or until thickened.Season to taste.
6. Slice the chicken and serve on a bed of rice, topwith lots of the curry sauce, sliced spring onion, redchilli and coriander.