Ingredients
- Potatoes
- Carrots
- Onions
- Celsry
- Chicken stock
- S & B curry block
- Pank bread crumbs
- 1x Chicken breast
- Flour
- Egg
- Salt
- Pepper
- High smoking point neutral oil
- Egg
- Short grain rice to serve
Method
- Chop up the vegetables in rough cubes
- Put oil in pan and bring to medium heat
- Add onions and sweat a little
- Add the Remaining vegetables and sweat a bit more
- Then add chicken stock and bring to boil on high heat
- Once bubbling reduce heat to medium to bring to simmer
- At the same time place another pan with 2 cm oil on high heat to fry chciken
- Cut the chicken breast in half, pat dry then coat it in flour first, then beaten eggs, then panko crumbs and put in oil to fry. Then out aside on paper towel.
- Once the vegetables and stock come to simmer add the curry block and keep stirring occasionally until thickens.
- Once curry is cooked to desired consistency add a scoop of curry to a bowl or rice and serve with the katsu chciken on top.
Product used in recipe
- S&B - Golden Curry Medium Hot
- Obento - Panko Breadcrumbs
- Obento - Panko Breadcrumbs
