Chicken Katsu Golden Curry

Ingredients

• 1 box of S&B Golden Curry
• 1 onion (Large Diced)
• 4 slices of short cut bacon (Diced)
• 1 garlic clove (Finely Chopped)
• 1 White Daikon Radish (Cubed)
• 2 Yellow Squash (Cubed)
• 1 Zucchini (Cubed)
• 2 Carrots (sliced rounds)
• 4 Shitake Mushrooms (Thinly Sliced)
• 1 Tbsp Vegetable Oil
• 540 ml water
• Salt and Pepper
• 2 Chicken Breasts
• Flour
• 3 Eggs
• Obento Panko Bread Crumbs
• Vegetable oil
• Spring onion to garnish

Method

1. Prepare the bacon and vegetables in advance to cooking.
2. In a large pot, heat the oil on a high heat.
3. Stir-fry the onion, bacon and garlic for two minutes before turning the heat to medium.
4. Add the daikon radish, squash, zucchini and carrots, and stir-fry for a further 5 minutes.
5. Add the water and cover the pot. Cook with occasional stirring until the vegetables are only just tender.
6. Add the Shitake mushrooms.
7. Reduce the heat, add the pieces of S&B Golden Curry and stir well.
8. Add salt and pepper to taste.
9. Remove from heat and keep covered while preparing the chicken katsu.
10. Butterfly the chicken breast and gently use a meat tenderiser to even out the thickness.
11. Coat the chicken in flour, egg and Obento Panko Bread Crumbs.
12. Repeat the egg and the panko crumb step for a thick katsu coating.
13. Heat the vegetable oil in a frypan and shallow fry the chicken katsu until golden brown. To ensure that the chicken has been cooked all the way through, place in a preheated oven (180 °C) for 5-10 minutes).
14. Remove the chicken katsu and cut into strips.
15. Serve the chicken katsu and golden curry on a bed of rice and garnish with the spring onion.

Product used in recipe

• S&B - Golden Curry Mild
• Obento - Panko Breadcrumbs